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Pork Belly Confit with Stout Beer and Spices

10 hours Cook time 60 minutes Prep time 4 to 6 servings


Pork belly

Spice mix

Onion compote

Homemade mustard


In The Oven

Pork belly

  1. Preheat the oven to 110 °C (225 °F).
  2. Toast spices in a dry skillet and use a spice grinder or mortar and pestle to grind. Set aside.
  3. Remove leaves from sprigs of thyme and chop.
  4. Season pork belly with salt and pepper, then rub thyme onto meat using your hands so flavours penetrate.
  5. Spread prepared spice mix over meat.
  6. Peel and thinly slice onion. Crush garlic cloves.
  7. 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.
  8. 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.
  9. Recover cooking juices, remove fat and reduce over medium heat until syrupy. Set aside.
  10. The next day, cut belly into rectangles, sprinkle with Mycryo cocoa butter and brown meat in a skillet. Keep warm.
  11. Cut blood sausage into 1-cm (0.4-in.) thick sections. Fry and keep warm.

Onion compote

  1. Slice onions as thinly as possible.
  2. Remove leaves from springs of thyme.
  3. Place onions in a smoker for 3 hours (optional).
  4. In a large pot, add Mycryo cocoa butter, onions, thyme and minced garlic.
  5. Cook for approximately 30–40 minutes over medium-low heat.
  6. 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

  1. In a pot, reduce beer over low heat.
  2. Once reduced by two thirds, let cool.
  3. Combine mustard, mustard powder and reduced beer.


  1. 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 of protein
  • 58 g of fat
  • 73 g of carbohydrates
  • 11 g of fibre
  • 16 g of sugar
  • 185 mg of sodium
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