Ingredients

For the Pork Belly:

• Pork belly: 1.5 kg
• Salt: To taste
• Black pepper: To taste
• Light beer: 500 ml
• Dry garlic: 2 teaspoons
• Sugar: 2 teaspoons
• Paprika: 1 teaspoon (with a heaping spoon)
• Soy sauce: 50 ml
• Fresh garlic: 2-3 cloves, minced
• Rosemary: 2 sprigs

For the Mashed Potatoes:

• Potatoes: 1 kg, peeled and cut into large chunks
• Salt: To taste
• Butter: 50-75 g
• Milk: 150-200 ml
• Chives: 2-3 tablespoons, finely chopped

For Garnish:

• Gherkins: 4-6 small pickles, sliced

Instructions (Step-by-Step)

Step 1: Prepare the Pork Belly

1. Season the pork belly: Start by seasoning the 1.5 kg of pork belly generously with salt and black pepper. Make sure to rub the seasoning into all sides of the meat.
2. Sear the pork belly: Heat a large skillet or heavy-bottomed pot over high heat. Add the pork belly to the hot skillet and sear it on all sides until golden brown. This should take about 5-7 minutes per side. The goal is to develop a nice crispy exterior while locking in the juices.
3. Add beer and spices: Once the pork is browned on all sides, reduce the heat to medium and add 500 ml of light beer. The beer will deglaze the pan, lifting all the flavorful bits from the bottom of the skillet. Add 2 teaspoons of dry garlic, 2 teaspoons of sugar, and 1 heaping teaspoon of paprika. Stir everything together, making sure the pork is well-coated in the liquid.
4. Simmer the pork belly: Cover the pot with a lid and simmer the pork belly on medium heat for 10 minutes. This allows the flavors to start building before you add the final seasonings.
5. Add soy sauce, garlic, and rosemary: After the pork has simmered for 10 minutes, add 50 ml of soy sauce, 2-3 cloves of minced garlic, and 2 sprigs of fresh rosemary. Stir the mixture to combine, ensuring that the pork belly is fully coated in the sauce.
6. Simmer for 60 minutes: Cover the pot again and lower the heat to a gentle simmer. Cook the pork belly for an additional 60 minutes, turning the meat occasionally to ensure even cooking. The slow cooking will allow the pork to become incredibly tender and infused with the rich, aromatic flavors of the beer and spices.

Step 2: Make the Creamy Mashed Potatoes

1. Boil the potatoes: While the pork is simmering, peel and cut 1 kg of potatoes into large chunks. Place the potatoes in a pot of salted water and bring to a boil. Cook the potatoes for about 15-20 minutes, or until they are soft and easily pierced with a fork.
2. Drain and mash: Once the potatoes are fully cooked, drain them and return them to the pot. Add 50-75 g of butter and start mashing the potatoes using a potato masher or a ricer.
3. Add milk and chives: Gradually add 150-200 ml of warm milk while continuing to mash the potatoes until they reach your desired creamy consistency. Stir in 2-3 tablespoons of finely chopped chives for a fresh, subtle onion flavor. Season with salt to taste.

Step 3: Finish the Pork Belly

1. Check the pork belly: After 60 minutes of simmering, the pork belly should be incredibly tender. If the sauce has reduced too much and the meat is sticking to the pot, add a splash of water or beer to loosen it.
2. Caramelize the sauce: Remove the lid and increase the heat slightly to medium-high. Let the sauce reduce and caramelize for 5-10 minutes, turning the pork belly to coat it in the thickened, sticky sauce.

Step 4: Serve

1. Slice the pork belly: Transfer the pork belly to a cutting board and let it rest for a few minutes before slicing it into thick pieces.
2. Plate the dish: Serve the sliced pork belly over a generous portion of creamy mashed potatoes. Drizzle some of the sauce from the pot over the top of the meat for extra flavor.
3. Garnish: Add a few slices of gherkins on the side for a tangy, refreshing contrast to the rich pork. Garnish the dish with extra chives if desired.

Cooking Tips

• Crispy skin option: If you prefer extra crispy pork belly skin, after the pork belly has simmered, you can finish it off by placing it under the broiler for a few minutes. This will crisp up the top layer, giving it a crunchy texture.
• Adjust the sweetness: The sugar in the recipe adds a subtle sweetness to balance the savory and salty flavors. If you prefer a sweeter sauce, feel free to add an extra teaspoon of sugar or honey.
• Use fresh garlic: While dry garlic is great for seasoning, using freshly minced garlic towards the end of cooking will give the dish a more vibrant garlic flavor.
• Substitute for light beer: If you don’t want to use beer, you can substitute it with chicken broth or apple cider. Both will still provide a rich base for the braising liquid.
• Add texture to mashed potatoes: For a bit of texture, consider leaving small chunks in the mashed potatoes or adding a handful of finely chopped crispy bacon for extra flavor.

Storage

• Refrigeration: Store any leftover pork belly and mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Freezing: You can freeze the pork belly (without the mashed potatoes) by letting it cool completely and placing it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Facts (Per Serving, Based on 6 Servings)

• Calories: 700 kcal
• Protein: 28 g
• Carbohydrates: 38 g
• Fat: 50 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 1200 mg
• Vitamin C: 15% DV
• Iron: 20% DV

Frequently Asked Questions

1. Can I use a different cut of pork?
   • Yes, you can use pork shoulder or pork loin, but the texture will be different. Pork belly has more fat, which keeps the meat juicy and flavorful during the long cooking process.
2. Can I make this dish ahead of time?
   • Yes, this dish reheats very well. You can prepare the pork belly a day in advance, store it in the refrigerator, and reheat it gently on the stove before serving. The mashed potatoes can also be made ahead and reheated with a bit of milk or butter.
3. What can I serve with this dish?
   • Besides mashed potatoes, this dish pairs well with roasted vegetables like carrots or Brussels sprouts. A crisp green salad with a tangy dressing also complements the richness of the pork.
4. Can I substitute the light beer with something non-alcoholic?
   • Yes, chicken or vegetable broth, apple juice, or even sparkling water can be used in place of beer. Each will add a different flavor profile, but they all work well as braising liquids.
5. How can I ensure the pork belly is tender?
   • Slow cooking is key to tender pork belly. Simmering the pork belly for a full hour in liquid allows the fat to render, making the meat tender. If the pork belly feels tough, give it a bit more time to cook.

Conclusion

Beer-braised pork belly with creamy mashed potatoes is a luxurious yet simple dish that brings together bold flavors and comforting textures. The pork belly is melt-in-your-mouth tender, thanks to the slow braising process in light beer, soy sauce, garlic, and rosemary. Paired with rich, buttery mashed potatoes and a refreshing garnish of gherkins, this dish strikes the perfect balance between indulgence and freshness. It’s an ideal choice for a special dinner that’s sure to impress your guests while still being relatively easy to prepare. Enjoy this hearty and delicious meal with your favorite sides and garnishes for a truly memorable dining experience!