Ginger Beer and Mustard-Braised Pork Belly
Susan Vu
April 5, 2023
Pork and apples are a classic combination, but this recipe introduces a little bit of spice to the mix with the addition of ginger beer, whole-grain mustard, and a generous sprinkle of crushed red pepper flakes. The pork belly gets braised in the Anova Precision Oven with a touch of steam to help speed up the cooking process while ensuring that the end result stays moist and luscious. A quick broil under high-heat gets the top lightly crispy.
Notes: Pork belly can vary greatly in size, so when you are shopping for this recipe, try to pick out a piece that is at least 1 inch thick and more meaty than fatty. Although most braises are cooked in a Dutch oven, a large baking dish is used here so that the pork belly can cook in a single layer while snuggled between mustardy apples and onions.
To store and reheat leftovers, place the pork belly into a shallow storage container then pour enough of the braising liquid into the container to come halfway up the sides of the pork. Refrigerate any leftovers for up to 5 days. To reheat, transfer the pork belly and braising liquid into a small baking dish and cook uncovered in the Anova Precision Oven at 275°F (135°C) with rear heat and 0% steam until the pork is hot throughout, 15 to 20 minutes.
Serves
6
Prep Time
00:20
Cook Time
02:35
5 (1)
131
Ingredients
1 (2-lb) piece
Skinless pork belly, cut into 6 equal portions
Kosher salt and freshly ground black pepper
2 tsp
canola oil
2 small
yellow onions (about 1 pound), cut into 3/4-inch-thick slices (about 3 cups)
2 small
Granny Smith apples (about 12 ounces), peeled, cored, and cut into 3/4-inch-thick wedges (about 2 cups)
3 cloves
garlic (9g), thinly sliced
¼ cup (60g)
whole-grain mustard, plus additional for serving
¼ to ½ tsp
crushed red pepper flakes
¾ cup
ginger beer
1 large sprig
fresh thyme (3g)
2
bay leaves
Steps
1. Preheat the Oven
Rack
Sous Vide Mode: Off
Steam: 35%
Temp: 250°F
Heat: Rear
2. Prep the Pork Belly
Place the pork belly pieces fat-side up on a cutting board. Cut slits in a crisscross pattern on top of the fat, being careful not to cut all the way through into the meat. Season the pork belly pieces liberally with salt and pepper.
3. Sear the Pork
In a large sauté pan set just below medium-high heat, warm the canola oil. Once it's shimmering (but not smoking), add the pork belly pieces fat-side down and sear until deeply browned, 5 to 7 minutes.
Carefully flip the pork and sear on the second side until deeply browned, 3 to 5 minutes. Transfer the seared pork belly to a 13- by 9-inch baking dish.
Carefully spoon out any rendered fat that exceeds 2 tablespoons. (Let the excess fat cool completely and discard or reserve for other recipes.)
4. Sauté Onions and Apples
To the empty sauté pan, add the sliced onions and apples. Season with salt and pepper and cook, stirring occasionally, until the onions and apples are just starting to soften, about 5 minutes. If at any time the onions and apples get too dark before they start to soften, reduce the heat slightly.
Add the garlic and cook, stirring constantly, until softened, about 1 minute. Stir in the mustard and pepper flakes and remove
from the heat.
5. Assemble the Braise
Spoon the mixture around the pork belly in the baking dish. Pour the ginger beer into the empty sauté pan, use a rubber spatula to pick up anything left in the pan, and pour the liquid into the baking dish. Nestle the thyme and bay leaves into the onions and apples.
6. Cook Covered
Rack
Insert the probe into the center of the thickest piece of pork belly. Cover the baking dish with aluminum foil then fold back two corners to create vents. Transfer to the oven and cook until the pork reaches 190°F (87.8°C), about 1 hour.
Sous Vide Mode: Off
Steam: 35%
Temp: 250°F
Heat: Rear
190°F Probe Target
7. Adjust Oven Settings and Cook Uncovered
Rack
Remove the foil and cook uncovered until the pork belly is fork-tender and the apples and onions are softened, about 1 hour. Remove from the oven.
Sous Vide Mode: Off
Steam: 35%
Temp: 250°F
Heat: Rear
01:00 Timer
8. Adjust Oven Settings
Rack
Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Top, Rear
9. Crisp Up the Skin
Rack
Transfer the pork belly to a perforated pan or a wire rack set over a baking sheet. When the oven reaches temperature, transfer the pork to the oven and cook until the fat on the top side of the pork belly is deeply golden brown and slightly puffed and crispy, about 5 minutes, rotating once after 3 minutes. Watch the pork closely while it is crisping since it can go from browned and beautiful to burnt very quickly.
Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Top, Rear
00:05 Timer
10. Rest the Pork
Remove the pork from the oven and rest for 5 minutes.
While the pork rests, remove and discard the bay leaves and thyme from the baking dish. Use a slotted spoon to remove the onions, apples, and garlic from the braising liquid and transfer into a medium bowl. Skim off most of the fat floating at the top of the braising liquid.
To make this easier, you can pour it into a liquid measuring cup or fat separator then spoon off the fat that floats to the top. Save the remaining braising liquid to store any leftover pork belly.
11. Serve
To serve, spoon the onions and apples onto individual serving plates then add the pork belly and dollops of additional whole-grain mustard. Serve immediately.
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