Crispiest Honey Mustard and Ale Pork Belly
This is a riff off Yotem Ottolenghi's crispy pork belly recipe. To even describe it just as crispy feels like I'm selling it short. The skin, the meat, the texture, the flavor; unparalleled. Combining ale with honey mustard sets the foundation for both amazing pork belly but also an insanely delicious gravy if you boil down the cooking liquids after braising.
Bowl of a food processor or blender
1 cup parsley
1 small white onion
5-6 large garlic cloves
1 tablespoon whole grain mustard
2 tablespoons olive oil
On the sidelines
Slab of pork belly, roughly 3 pounds
2 bottles or cans of ale, preferably dark or amber ale
1/4 cup [73g] honey
1/2 to 1 teaspoon Aleppo or red pepper flakes
In the bowl of a food processor or blender, puree the first set of ingredients. It doesn't have to be perfectly smooth, just well-combined.
Preheat the oven to 475 degrees Fahrenheit. Take the pork belly from the fridge and pat dry as thoroughly as possible.
In a large roasting pan, lay the pork belly skin side down. Spread the pureed mixture over the meat making sure to get all the nooks and crannies.
Turn over the pork belly and lightly sprinkle with salt- about 1 teaspoon.
Roast in the oven for 20 minutes.
After 20 minutes, pull the pan out of the oven and add both beers to the bottom of the pan. Drop the temperature down to 325 degrees and cook for another hour.
After an hour, pull the pan out of the oven and add the honey and Aleppo pepper, if using. Drop the temperature down to 225 degrees Fahrenheit and cook for one more hour.
Remove from oven and let cool in the pan for 20 minutes. Remove the belly and finish cooling on a cooling rack. Slice and serve.