Belly of pork with beer and onions

Recipe from: 05 July 2010

Ingredients 10
Servings 1
Minutes 20 mins


Serving Change
  • cake flour
  • salt and freshly ground black pepper
  • 2
    belly of pork, rolled and secured with string
  • oil for frying
  • 500
  • 45
    brown sugar
  • 500
    pickling onions, skinned
  • 250
    baby carrots, cleaned
  • 3
    stalks celery, chopped
  • 125
    bacon, diced


20 mins
Season the cake flour well with salt and freshly ground black pepper.
Roll the belly of pork in the seasoned flour and then brown in heated oil in a heavy-based pot.
Pour off the excess fat. Blend the beer and sugar and heat slightly.
Pour 200 ml of the mixture over the meat.
Turn the meat to coat it with the beer mixture.
Seal the pot with the lid and reduce the heat.
Simmer for two to two and a half hours or until he meat is tender.
Pour a little of the beer mixture (or heated meat stock) over the meat when necessary and turn the meat regularly.
Parboil the onions and add to the meat with the carrots, celery and bacon about an hour before the end of the cooking time.
Place the pork roll on a hot serving platter.
Remove the string and carve.
Arrange the vegetables around the meat and pour the sauce over.
Serve with mashed sweet potatoes and greens.

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