Dinner: Beer-Braised Pork Belly

Recipe by Anders Braathen The closer together you make the crosshatch cuts through the skin, the easier this will be to eat.

This recipe includes superfoods such as:

Lemon

Ingredients

3 pound skin-on, boneless center-cut pork belly
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
1 star anise pod
2 whole cloves
1 tablespoon coriander seeds
1 teaspoon fennel seeds
2 12-ounce bottles stout or porter
2 cups unfiltered apple juice or apple cider
1 large onion, thinly sliced into rings
4 medium carrots, peeled, cut on a diagonal into 1" pieces
3/4 cup coarsely chopped dried apricots
1/2 cup (1 stick) unsalted butter
1 medium shallot, finely chopped
Fresh lemon juice
Finely grated peeled horseradish (for serving)

Instructions

Preheat oven to 250 °. Using a very sharp knife, score pork in a tight crosshatch pattern to form 1/2" diamonds, cutting through fat but stopping at flesh. Season with salt and pepper, massaging into cuts.
Heat oil in a large heavy pot over medium-high (if belly doesn't fit, cut in half crosswise). Cook pork, skin side down, turning once, until browned all over, 5-8 minutes per side (be careful, fat will splatter). Transfer to a plate.
Pour off all but 2 tablespoon drippings from pot, add star anise, cloves, and coriander and fennel seeds, and cook over low heat, stirring, until spices are fragrant, about 30 seconds. Add beer and apple juice, scraping up browned bits. Add pork along with onion and carrots, adding water if needed to cover. Bring to a simmer, cover pot, and transfer to oven. Braise pork 3 hours. Add apricots and braise until pork is very tender but not falling apart, 1-2 hours.
Transfer pork, skin side up, to a rimmed baking sheet. Place vegetables and apricots in a large bowl; keep warm. Increase oven temperature to 475 °; roast pork until skin is brown and very crisp, 25 –35 minutes (the crispier, the better).
Meanwhile, pour braising liquid into a large saucepan and skim off fat. Bring to a boil; reduce heat and simmer until reduced by two-thirds, 25 –35 minutes.
Heat butter in a small saucepan over medium-low, stirring often, until it foams, then browns, about 5 minutes. Add brown butter and shallot to braising sauce; season with lemon juice, salt, and pepper.
Cut pork into 8 pieces; serve with sauce, vegetables, and some horseradish.

Share Beer-Braised Pork Belly

Related recipes

Hormone Balance: Kefir Green Goddess Dressing

Hormone Support: Collagen Beauty Water for PCOS

Hormone Balance: Arugula and Walnut Pesto for PCOS

Hormone Balance: Probiotic Green Goddess Dressing

PCOS Liver Support: Microgreens Power Salad

Metabolic Health: Sorrel Soup for PCOS

Metabolic Support: Living Sauerkraut Salad

PCOS Insulin Sensitivity: Tallow-Roasted Bitter Melon

PCOS Gut Support: Bitter Greens Soup

Anti-Inflammatory: Swiss Chard Stir-Fry for PCOS

Are Chaotic Mornings Sabotaging Your PCOS Management?

You know the drill: Alarm goes off. You hit snooze. Rush around frantically. Skip breakfast AGAIN because there's no time. By 10am, you're hangry, your blood sugar is all over the place, and your PCOS symptoms are already acting up.

Sound familiar?

Introducing: The 60-Minute PCOS Breakfast Solution

Finally – a meal prep system designed specifically for women with PCOS who refuse to let chaotic mornings derail their health goals.

In just ONE hour on Sunday, you can transform your entire week:

• ✅Prep 5 hormone-supporting breakfasts for the entire week
• ✅Eliminate morning decision fatigue and breakfast stress
• ✅Start every day with blood sugar-stabilizing nutrition
• ✅Never skip breakfast again (even on your busiest days)

"I went from skipping breakfast 4 days a week to having delicious, hormone-supporting meals ready every morning. My energy is more stable and my cravings have disappeared!"

– Sarah M.

Stop letting chaotic mornings control your health.

Get your hormone-happy mornings starting this Sunday.

→ Get Your 60-Minute Solution Now