This recipe is for experts
Pork Belly Confit with Stout Beer and Spices
Pork belly ingredients
Spice mix ingredients
Onion compote ingredients
Homemade mustard ingredients
In The Oven
- Preheat the oven to 110 °C (225 °F).
- Toast spices in a dry skillet and use a spice grinder or mortar and pestle to grind. Set aside.
- Remove leaves from sprigs of thyme and chop.
- Season pork belly with salt and pepper, then rub thyme onto meat using your hands so flavours penetrate.
- Spread prepared spice mix over meat.
- Peel and thinly slice onion. Crush garlic cloves.
- Spread onions over bottom of a large baking dish, followed by pork belly and garlic cloves. Add beer, then cover tightly with aluminum foil. Bake for 10 hours.
- After cooking, remove belly from cooking juice and squeeze it into a dish that is slightly smaller than the meat. Cover with plastic wrap and place a weight on belly to press. Refrigerate overnight.
- Recover cooking juices, remove fat and reduce over medium heat until syrupy. Set aside.
- The next day, cut belly into rectangles, sprinkle with Mycryo cocoa butter and brown meat in a skillet. Keep warm.
- Cut blood sausage into 1-cm (0.4-in.) thick sections. Fry and keep warm.
Onion compote preparation
- Slice onions as thinly as possible.
- Remove leaves from springs of thyme.
- Place onions in a smoker for 3 hours (optional).
- In a large pot, add Mycryo cocoa butter, onions, thyme and minced garlic.
- Cook for approximately 30–40 minutes over medium-low heat.
- Check occasionally, adding a few spoonfuls of water to prevent onions from burning if necessary. Onions must be cooked and should have the consistency of a purée. Season to taste with salt and pepper and keep warm.
Homemade mustard preparation
- In a pot, reduce beer over low heat.
- Once reduced by two thirds, let cool.
- Combine mustard, mustard powder and reduced beer.
- Place pork belly confit in the centre of a plate and top with onion compote and a little homemade mustard. To finish plating, place a slice of blood sausage on top of the mustard.
Nutritional value (per serving)
- 1070 calories
- 45 g proteins
- 58 g fat
- 73 g carbohydrates
- 11 g fibre
- 16 g sugar
- 185 mg sodium