Beer Braised Pork Belly - Costilla de Cerdo a la Cerveza

This warming and hearty dish was a huge hit when I cooked it for my family. Combining fresh ingredients with intense and rich flavours really helps solidify this dish as a classic in my household. 90 minutes may seem like a more significant amount of time to cook this recipe but once the table is set and the food is served, all of that effort will have amounted to a wonderful meal that will leave you wanting to make it again.

Serves 4

90 minutes

Ingredients

3 tbsp Olive Oil

1.5kg Belly Pork

1 Large Onion, roughly chopped

5 Garlic Cloves, peeled

1 Large Carrot, thinly sliced into discs

100g Chorizo, roughly chopped

100g Pancetta

1 tbsp Honey

1 tsp Sweet Paprika

1 Bay Leaf

4 Sprigs of Rosemary or Thyme

2-3 Medium Potatoes, peeled and roughly chopped

330ml Lager of Choice

Bread, to serve

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Caballo Oscuro Garnacha Syrah

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Directions

1.In a large heavy pan, adding Olive Oil, turn up the heat to high and fry the Belly Pork until starting to show golden brown all over. This should take around 5 minutes.

2.Remove the Pork and put aside. Add the Onion, Garlic, Carrots, Chorizo and Pancetta and stir until fragrant and starting to caramelise.

3.Add the Pork back to the pan, combine with the honey, sweet paprika, herbs and potatoes, turn the heat down to medium and continue stirring for a few minutes.

4.Pour the beer into the pan, ensuring everything is evenly distributed and simmer for 45 minutes. If it begins to evaporate, turn the heat down and/or add a little water allow it to continue simmering.

5.Serve with fresh crusty bread and enjoy!