Pork belly is the cut of meat bacon comes from, minus the curing and all the salt. It’s delectable and tender, and—when braised in the beer—a dish that’s nothing short of to-die-for. Grits are a creamy dish that’s the epitome of comfort food. Together, these two recipes will create a meal that’s guaranteed to please.
Active preparation time: 45 minutes
Total time: 2 hours, 45 minutes
Serves: 4
Beer Braised Pork Belly
1 lb (454 g) skinless pork belly
Salt and pepper
2 carrots chopped
2 stalks celery, chopped
1 onion, chopped
5 garlic cloves
32 fl oz 946 ml) IPA
Preheat the oven to 350°F (177°C).
Using a sharp knife, score the pork belly in a crosshatch pattern. Season the meat generously with salt and pepper, then sear in a hot pan, belly fat side down. Once a good color is achieved, remove from the pan and set aside.
To the same pan, add the carrot, celery, onion, and garlic. Sauté the vegetables until caramelized, then remove from the heat. Transfer the vegetables to a roasting pan, then place the pork belly fat side up on the vegetables. Pour the IPA over the pork belly, then wrap in plastic wrap first, then foil. Cook for 2 hours until the meat is extremely tender, then cool to let the flavors set.
Once cooled, cut for serving.
Cheddar Grits
24 fl oz (710 ml) water
1 Tbs kosher salt
1 cup grits
4 Tbs (½ stick) butter
1 cup green chiles, roasted and chopped
8 oz (227 g) white cheddar cheese, shredded
While the pork belly is cooking, bring the water to a boil and add the salt and grits. Cook until the water is absorbed, stirring often. Remove from the heat, add the butter, green chiles, and cheese. Mix well to fully incorporate and set aside until ready to serve.
Beer Suggestions: The IPA tenderizes the meat while it roasts in addition to contributing a more robust flavor. Some tasty options include Odell Myrcenary (Fort Collins, Colorado) and Founders Red’s Rye IPA (Grand Rapids, Michigan). The recipe uses about three bottles, so be sure to buy enough to pair with the dish!
PHOTO: MATT GRAVES