This Beer-Braised Pork Belly with Mashed Potatoes is a culinary journey back to the hearty, rustic kitchens of old Germany. The slow-cooked pork belly, infused with the rich flavors of beer, thyme, and paprika, becomes incredibly tender and full of depth. Paired with creamy mashed potatoes, enhanced by the fresh taste of dill, this dish is comfort food at its finest.

The braising process ensures that the pork belly is succulent, while the mashed potatoes provide a smooth and satisfying contrast. The beer not only adds a rich flavor to the meat but also creates a delicious sauce that brings the whole dish together. Serve this dish for a cozy family dinner or when you want to impress with a taste of traditional German cuisine.

Step into the heart of traditional German cooking with this Braised Pork Belly with Beer and Mashed Potatoes. This recipe hails from an old cookbook, a forgotten gem that brings the flavors of rustic, hearty meals back to life. The combination of slow-braised pork belly and creamy mashed potatoes, enriched with dill, creates a dish that’s both comforting and indulgent. Perfect for a cold evening or a special family dinner, this dish is a true celebration of simple, yet robust flavors.

Full Recipe:

Ingredients:

For the Pork Belly:

• 1.5 kg pork belly
• Salt, to taste
• Black pepper, to taste
• Vegetable oil, for browning the meat
• 3 onions, sliced
• 5-6 garlic cloves, minced
• Thyme, to taste
• Paprika, to taste
• 300-400 ml beer

For the Mashed Potatoes:

• 1 kg potatoes, peeled and cubed
• 200 ml milk
• 50 g butter
• Salt, to taste
• A few sprigs of dill, chopped

Directions:

1. Prepare the Pork Belly:

• Preheat the oven to 160°C (320°F).
• Season the pork belly generously with salt and black pepper.
• Heat vegetable oil in a large ovenproof pot or Dutch oven over medium heat. Brown the pork belly on all sides, then remove and set aside.
• In the same pot, add the sliced onions and minced garlic. Sauté until the onions are softened and golden.
• Return the pork belly to the pot, sprinkle with thyme and paprika, and pour the beer over the top.
• Cover the pot with a lid and transfer it to the oven. Braise the pork belly for 2-3 hours, or until the meat is tender and the flavors have melded.

2. Make the Mashed Potatoes:

• While the pork belly is braising, prepare the mashed potatoes. Boil the potatoes in salted water until tender, about 15-20 minutes.
• Drain the potatoes and return them to the pot. Add the milk, butter, and salt, then mash until smooth and creamy.
• Stir in the chopped dill for a fresh, herbaceous flavor.

3. Serve:

• Remove the pork belly from the oven and let it rest for a few minutes before slicing. Serve the tender pork belly alongside a generous scoop of mashed potatoes, drizzling some of the braising liquid over the top for added flavor.

Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes

Kcal: 650 kcal per serving | Servings: 6 servings

Cooking Tips:

• Browning the Meat: Take the time to brown the pork belly well before braising. This step adds a deep, caramelized flavor that enhances the final dish.
• Beer Selection: A darker beer, like a stout or porter, will give the dish a richer, more robust flavor, while a lighter beer will keep it milder. Choose based on your preference.
• Mashed Potatoes: For extra creamy mashed potatoes, warm the milk before adding it to the potatoes. This helps the butter melt evenly and makes the potatoes fluffier.

Nutritional Facts:

• Calories: 650 kcal per serving
• Protein: 25g
• Carbohydrates: 30g
• Fat: 45g
• Fiber: 4g
• Sugar: 4g
• Sodium: 800mg

This dish is a rich source of protein and healthy fats, making it a satisfying and hearty meal.

Storage Tips:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over low heat, adding a bit of water or broth if needed.
• Freezing: The pork belly can be frozen for up to 2 months. Allow it to cool completely, then freeze in a freezer-safe container. Thaw in the refrigerator overnight before reheating.
• Serving: The mashed potatoes are best served fresh, but can be stored and reheated with a bit of additional milk to restore their creaminess.

Frequently Asked Questions (FAQs):

• Can I use another cut of pork? Yes, pork shoulder or pork loin can also be used, though the cooking time may vary.
• What can I serve with this dish? A side of sauerkraut or a light green salad would complement the richness of the pork belly nicely.
• Is there a substitute for beer? If you prefer not to use beer, you can substitute with chicken or beef broth. The flavor will be different but still delicious.
• Can I make this dish in a slow cooker? Yes, after browning the pork belly and sautéing the onions, transfer everything to a slow cooker and cook on low for 6-8 hours.

Conclusion:

This Braised Pork Belly with Beer and Mashed Potatoes is a dish that embodies the essence of traditional German cuisine. It’s rich, flavorful, and perfect for a comforting meal that brings everyone together. Whether you’re cooking for a special occasion or just craving something hearty and satisfying, this recipe is sure to please. With its roots in an old cookbook, this forgotten recipe is now ready to be enjoyed and cherished once again.