Name: Beer-Braised Pork Belly
Yield: 8 Servings
Ingredients: 3 pounds skin-on, boneless center-cut pork belly; Kosher salt and freshly ground black pepper; 2 tablespoons vegetable oil; 1 star anise pod; 2 whole cloves; 1 tablespoon coriander seeds; 1 teaspoon fennel seeds; 2 12-oz. bottles stout or porter; 2 cups unfiltered apple juice or apple cider; 1 large onion, thinly sliced into rings; 4 medium carrots, peeled, cut on a diagonal into 1” pieces; ¾ cup coarsely chopped dried apricots; ½ cup (1 stick) unsalted butter; 1 medium shallot, finely chopped; Fresh lemon juice; Finely grated peeled horseradish (for serving)

Anders Overgaard

The closer together you make the crosshatch cuts through the skin, the easier this will be to eat.

Recipe notes