Pork Belly Recipe with Potatoes and Salad
Overview
This recipe combines the rich flavors of pork belly with the aromatic touch of light wheat beer and herbs, resulting in a dish that’s both succulent and full of depth.
Ingredients
For the Pork Belly
– 2 pounds (700g) pork belly
– 1 bottle (500 ml) light wheat beer
– Vegetable oil (for frying)
– 3 onions, cut into half rings
– Salt
– Black pepper
– Herbs from France (Herbes de Provence)
– Sweet peppers
For the Potatoes
– 2 pounds boiled potatoes, cut as shown in the video
– 3-4 tbsp sour cream
– 1 tbsp lemon juice
– 1 tbsp mustard
– 1 tsp honey
– Vegetable fat
– Salt
– Black pepper
– Red onion, chopped
– Pickle, chopped
– Dill and parsley, chopped
– Cucumber, chopped
– Parsley, chopped
– Sour cream (additional for serving)
– Salt (for seasoning)
Directions
Preparing the Pork Belly
1. Marinate the Pork Belly: Place the pork belly in a jar and pour in 1 bottle (500 ml) of light wheat beer. Cover with a lid and let it marinate for 30 minutes.
2. Remove Excess Moisture: After 30 minutes, remove the pork belly from the marinade and pat it dry to remove excess moisture.
3. Fry the Pork Belly: Heat vegetable oil in a pan over medium-high heat. Fry the pork belly for 5 minutes on each side until it is golden brown.
4. Prepare the Onions: In the same pan, add the sliced onions. Sauté for 5 minutes until they are soft and slightly caramelized.
5. Season and Simmer: Season the onions with salt, black pepper, herbs from France, and sweet peppers. Add the pork belly back into the pan and pour in another bottle (500 ml) of light wheat beer. Cover and simmer over low heat for 30 minutes.
Preparing the Potatoes
1. Season the Potatoes: In a bowl, mix the boiled and cut potatoes with sour cream, lemon juice, mustard, honey, vegetable fat, salt, and black pepper.
2. Add the Vegetables: Stir in the chopped red onion, pickle, dill, parsley, and cucumber.
3. Mix Well: Combine all the ingredients until the potatoes are well-coated with the dressing and vegetables.
4. Serve: Garnish with additional parsley and a dollop of sour cream. Season with salt to taste.
Tips and Variations
see next page
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