Serves: 3–4
1 qt (32 fl oz/946 ml) apple cider
¼ cup (2 fl oz/59 ml) apple cider vinegar
2 lb (907 g) piece of pork belly, skin off and scored
1 onion, large dice
2 carrots, large dice
3 stalks celery, large dice
2 bay leaves
3 cup (24 fl oz/710 ml) IPA
2 cup (16 fl oz/473 ml) chicken stock
16 shallots
4 Tbs (½ stick) butter
2 apples, cored and cut into 12 equal pieces
12–16 wooden skewers, soaked in water
Kosher salt
Preheat oven to 325°F (163°C).
Combine the apple cider and cider vinegar in a saucepan and cook over medium-high heat to reduce to a syrup. Reserve this apple gastrique for the skewers.
In a large pan, sear the pork belly on both sides until golden brown. Place the pork belly in a baking pan with the onions, carrots, celery, bay leaf, IPA, and chicken stock. Cover and bake for 4 hours.
Remove the pork belly from the liquid to a second pan, place a third pan on top of the belly with 5 pounds (2.3 kg) of weight. Cooling the pork belly with the weight helps push out the excess fat and creates a leaner pork belly for the skewers. Refrigerate the weighted pork belly overnight.
To roast the shallots, melt the butter in an ovenproof pot over medium heat and add the shallots. Toss to cover the shallots in the butter. Place the pot in the oven and roast the shallots at 325°F (163°C) until soft and tender.
Once the pork belly has chilled, remove the excess fat and cut into 1-inch (2.5-cm) cubes.
Skewer 2 pieces of the pork belly with 2 pieces of apple and 2 shallots. Brown the skewers in a large pan over high heat or on a grill. Remove skewers to a plate and drizzle the apple gastrique over the skewers.
Sprinkle with salt and serve.
Beer suggestions: Buy a six-pack of Odell IPA (Fort Collins, Colorado) or Firestone Walker Union Jack (Paso Robles, California). Use two bottles for the recipe, enjoy two while cooking, and pair with the remaining two.