Beer-Braised Pork Belly with a Creole Seasoning
Beer-Braised Pork Belly with a Creole Seasoning is a Blackened Cajun inspired recipe, creating a delicious, tender and juicy pork belly that is perfect for a multi-course menu or entrée.
Servings Prep Time
8-10guests 10minutes
Cook Time Passive Time
6hours 24hours
Servings Prep Time
8-10guests 10minutes
Cook Time Passive Time
6hours 24hours
Ingredients
Instructions
Beer-Braised Pork Belly Directions:
  1. Begin by combining the beer, brown sugar, salt, thyme, bay leaves and as much or as little Cajun Spice Blend as desired, in a 9-by-13-inch pan, mixing all the ingredients together well. Add the pork belly, cover with aluminum foil and place into a preheated 275°F | 135°C oven. Place into the center of the oven and braise for 4 – 6 hours, looking for a tender but not falling-apart texture.
  2. To press the pork belly (compressing the layers of the belly to make it easier to cut and serve), cover the cooked and cooled pork with plastic wrap and place a slightly smaller flat pan on top of the belly. Fill the top pan with some canned food or heavy items and place in the refrigerator overnight to cool and compress. The next day, remove the weights and the pan, uncover the pork belly and remove it from the braising liquid (which you can reserve for other uses). Place the pork belly onto a cutting board and, using a sharp knife, trim the edges, cutting into serving-size pieces. For an appetizer or multi-course event, try a 1-by-1-inch size; for an entrée, cut to a 2-by-3-inch size.
Blackened Pork Belly Directions:
  1. On the top side of the portioned-out pork, sprinkle an even layer of the Cajun Spice Blend. Place a heavy-bottom pan, preferably cast iron, over high heat and let the pan heat up for 4 – 5 minutes, until it starts to smoke. Make sure the range | stove area is clean and free of any other combustibles (towels, pot holders and the like). Add a few tablespoons of butter to the pan and let melt. Be careful, as the butter will smoke and most likely catch fire. This is OK, as the milk solids smoke and the fat ignites. Using tongs, place the pork belly seasoned-side down and let cook for 1 – 2 minutes, searing the spices and blackening them. Turn the pieces over and let warm through. Remove from the pan and serve immediately.
Recipe Notes

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Beer-Braised Pork Belly with a Creole Seasoning
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Executive Chef: Sean Z. Paxton

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