Get ready to experience a culinary revelation with this unique recipe for pork belly that promises to melt in your mouth like butter. This dish takes the tender, succulent qualities of pork belly and elevates them with the rich flavors of beer, sweet paprika, and Herbs of Provence. Paired with boiled potatoes and a tangy, creamy sauce, this meal is both indulgent and unforgettable. The combination of flavors and textures creates a dining experience that will impress even the most discerning palates. Let’s dive into the detailed steps to create this extraordinary dish.
Ingredients
For the Pork Belly:
- 700 g (25 oz) pork belly
- 500 ml (17 fl oz) beer
- 7 g (0.2 oz) salt
- 5 g (0.2 oz) black pepper
- 3 onions, chopped
- 5 g (0.2 oz) sweet paprika
- 5 g (0.2 oz) Herbs of Provence
- Additional 500 ml (17 fl oz) beer for cooking
For the Sauce:
- 100 g (3.5 oz) sour cream
- 20 ml (0.7 fl oz) lemon juice
- 20 ml (0.7 fl oz) olive oil
- 10 g (0.4 oz) mustard
- 10 g (0.4 oz) honey
- 5 g (0.2 oz) salt
- 5 g (0.2 oz) black pepper
For the Garnish and Side:
- 400 g (14 oz) boiled potatoes
- 1 red onion, sliced
- 3 pickled cucumbers, sliced
- 15 g (0.5 oz) fresh dill, chopped
- 150 g (5.3 oz) sour cream
- 1 cucumber, sliced
Instructions
Marinating and Cooking the Pork Belly:
- Marinate the Pork Belly: Place 700 g of pork belly in a large bowl. Pour 500 ml of beer over the pork belly. Add 7 g of salt and 5 g of black pepper. Mix well to ensure the pork is evenly coated. Allow to marinate for 30 minutes.
- Cook the Pork Belly: Heat a pan over medium heat. Once hot, add the marinated pork belly and cook for 10 minutes on each side until browned and cooked through. Remove the pork belly from the pan and set aside.
Preparing the Sauce:
- Cook Onions with Pork: In the same pan, add the chopped onions and sauté until they become translucent and start to caramelize.
- Season and Simmer: Sprinkle 5 g of sweet paprika and 5 g of Herbs of Provence over the meat and onions. Pour an additional 500 ml of beer into the pan. Reduce the heat to medium and simmer for 30 minutes, allowing the sauce to thicken and the flavors to meld.
Preparing the Potatoes and Sauce:
- Boil the Potatoes: While the pork and sauce are simmering, boil 400 g of potatoes until tender. Drain and set aside.
- Prepare the Creamy Sauce: In a bowl, mix 100 g of sour cream with 20 ml of lemon juice, 20 ml of olive oil, 10 g of mustard, 10 g of honey, 5 g of salt, and 5 g of black pepper. Stir until well combined.
Serving:
- Garnish and Serve: Serve the pork belly hot, accompanied by the boiled potatoes. Drizzle the prepared creamy sauce over the potatoes.
- Garnish with Fresh Ingredients: Garnish the dish with sliced red onion, pickled cucumbers, and fresh dill.
- Additional Side: Serve additional sour cream and sliced cucumber on the side for a refreshing contrast.
Tips and Sharing
- Marinating Time: For even more flavor, marinate the pork belly overnight in the refrigerator.
- Alternative Sides: Consider serving this dish with a side of steamed vegetables or a fresh salad for added variety.
- Storage: Store any leftovers in an airtight container in the refrigerator. Reheat gently in the oven or on the stovetop to maintain the tender texture.
Conclusion
This extraordinary pork belly recipe offers a symphony of flavors and textures that will leave a lasting impression. The tender, beer-infused pork belly, combined with the creamy, tangy sauce and fresh garnishes, creates a dish that is both indulgent and satisfying. Whether you’re cooking for a special occasion or simply want to treat yourself to a memorable meal, this recipe is sure to become a favorite. Enjoy the process of cooking and savoring every bite of this melt-in-the-mouth delight!
Enjoy making and sharing this unique and delicious pork belly dish with your loved ones, and watch as it becomes a staple in your culinary repertoire!