Pork belly ingredients:
- 1 kg (or roughly 2lbs) of pork belly
- 2 onions, cleaned and rough cut into 1 inch pieces
- 2 carrots, peeled and cut into 1-inch pieces
- 2 sticks of celery, cut into 1-inch pieces
- 1 can of your favourite Godspeed Brewery lager
- marjoram
- salt and pepper
- 1 litre of chicken stock
- 1 bunch of parsley, rough chopped
- 3 large bay leaves
- peppercorns
- equal parts brown sugar and malt vinegar (glaze)
Emulsion ingredients:
- 2 eggs
- 20g smooth Dijon mustard
- 30ml lemon Juice
- 15ml vinegar (I used malt for this particular recipe)
- 7.5ml honey
- 2g garlic powder
- 600ml sunflower oil (any neutral oil will do)
- salt and pepper
- 50ml Godspeed Brewery lager
- 30ml prepared Horseradish
- 20g grainy Dijon mustard
Pork belly, method of preparation:
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Season your pork belly liberally with salt, pepper, and marjoram. In a pan on medium to high heat, sear all sides of your pork belly.
Place your pork belly in an oven safe dish that can hold the pork belly, onion, celery, and carrots.
Cover with beer and chicken stock. Just submerged is perfect. Add parsley, bay leaves, and peppercorns.
Place in the oven for one hour and then turn the oven down to 325 degrees Fahrenheit (163 degrees Celsius).
Check the meat’s tenderness after three hours. If it’s fork-tender (tender enough to be pierced with a fork) it’s done. If it’s still tough, give it more time.
Remove the pork belly from its braising liquid and let it cool overnight in the fridge.
Strain the braising liquid and reduce until your desired consistency is achieved. Adjust your seasoning accordingly as well. You may also thicken the braissage (braising liquid) with a roux or cornstarch slurry.
The next day, slice the pork belly and roast it for ten minutes at 425 degrees Fahreinheit (218 degrees Celsius). Remove it from the oven and apply the glaze. Place it back in the oven and cook it until it’s crispy. Serve it with the braissage and emulsion.
Emulsion, method of preparation:
Add all ingredients minus the oil to a 1 litre deli container. Top it with oil. Use your immersion blender to emulsify the mix. Start from the bottom and work your way up slowly. You’ll see the magic happen and… voilà! A homemade mayonnaise just like that. Note: You can omit the lager, horseradish, and grainy Dijon for a regular mayonnaise.
