Friday, March 7, 2014

New Orleans Beer Book's Missing Recipe: Beer Braise and Glaze Pork Belly Lollipops

When writing the book I wanted to get a bunch of cool recipes together that utilized beer in some way. We got a bunch and submitted them all.  I was super pumped with all the recipes and the time came to proof read the book.  I proof read it and signed off.

Days later I noticed a recipe missing and it was too late to get it added.  I felt horrible.  My friend Chris Spradley and his brother Paul worked really hard on developing the recipe and it wasn't going to be in the book.  I couldn't believe it.  It was also one of my favorites.

I decided to share this anyway on the eve before the book release.  Please share this recipe with all your friends!  It was the only way I felt I could make up for it not appearing in the book!

Thanks Chris and Paul for this recipe!

Enjoy y'all!


The Beer Buddha

Beer Braise and Glaze: Pork Belly Lollipops 
By Paul and Chris Spradley


1 lb Pork Belly (often sold in smaller pieces)
2-12oz cans of La 31 Biere Noire
3 C Brown Sugar
1 tsp Cayenne Pepper
2 tbsp Salt
1 tbsp lemon juice
1.5 tsp apple cider vinegar
1 tsp sage
1 tsp chili powder
¼ cup honey

Pork Belly Preparation:
1. Mix 1 C of brown sugar with the cayenne pepper and salt to create a dry rub
2. Rub pork belly thoroughly with mixture and refrigerate for 3 hours.
3. After 3 hours, preheat oven to 250 degrees.
4. Pour 1 can of Biere Noire into a large cast iron skillet, add pork belly fat side up and
place in oven for 1 hour.
5. After 1 hour, remove pork belly from oven and set aside to cool. Discard braising liquid.
6. When cool, cut pork belly into approximately 1” pieces. Excess fat can also be trimmed.

Glaze Preparation:
1. Pour 12 ounces of beer into same cast iron skillet and simmer on low heat for 20
2. Add remaining 2 cups brown sugar and lemon juice and bring to a boil.
3. Reduce heat to low and add honey, apple cider vinegar, sage and chili powder. Simmer
for 15 minutes and then remove from heat and let cool for 20 minutes. Glaze will thicken
as it cools.
4. Add pork belly to glaze and coat thoroughly.
5. Set oven to broil.
6. Place skillet with glaze and pork belly in the oven and broil on high for 5 minutes.
Remove from oven. Glaze should be caramelized on each piece.
7. Pierce each piece with a toothpick. Pork belly can be served warm or allowed to cool on
wax paper for later serving.

*If Biere Noire is not available, any Brown Ale such as Abita Turbodog or Lazy Magnolia
Southern Pecan will work.

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