Stout Braised Pork Belly with Risotto Allo Stout

Using stout beer for cooking isn't a new concept, such as using it for beer-roasted chicken, which I've done several times. However, using it to stew pork belly was a first for me, and the result was unbelievably delicious.

I remember a few years ago when I traveled to Finland. It was bitterly cold, and I randomly walked into a small shop in a local market to eat. Sitting down, I glanced at the menu and was immediately drawn to the stout beer-braised pork belly dish. True to its promise, the dish did not disappoint. The pork belly was braised and then seared, with a slightly crispy and aromatic surface, and the meat melted in the mouth, piping hot and incredibly delicious! Since then, I've always wanted to recreate it because it was truly the most delicious pork belly I've ever had.

黑啤利用經烘焙至焦糖化的麥芽釀製，味道更醇厚更香濃，非常適合用來做菜。

Why Using Stout Beer？

The reason for using stout beer is its rich and intense flavour compared to regular beer. Stout beer has a complex aroma that falls somewhere between nuts and coffee. This distinctive profile is due to the use of roasted malt during the brewing process, which undergoes caramelization to create a dark colour and a deep, robust flavour. Stout beers are known for their full-bodied texture and a bitter-sweet taste with a lingering roasted aroma. Therefore, when used in cooking, dishes made with stout beer benefit from a stronger and more pronounced aroma of alcohol.

This time, I chose Atria pork belly for this dish. Their pigs are raised in healthy conditions on Finnish farms, fed with their own grains, and drink natural water from their own sources. They strictly avoid antibiotics and hormones, ensuring the pigs are well cared for by the happy Finnish farmers.

This pure Nordic pork not only promotes health but also boasts top-notch flavour and texture. It has a balanced ratio of fat to lean meat, offering a smooth texture without any gaminess. After simmering for an hour, the essence of the pork belly blends into the stout beer broth. This broth is then used to cook Italian rice, allowing the rice to absorb all the rich flavours, creating an exceptionally delicious delight.

Ingredients (serve 2)

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Stout Braised Pork Belly

Pork Belly	300g
Stout Beer	500ml
Chicken Stock	500ml
Onion (Burnoise)	1 bulb
Carrot (into chunks)	1 stick
Rosemary	2 sprigs
Salt	½ tsp
Honey/ Maple Syrup	2 tbsp

Risotto

Arborio Rice	180g
Mushroom (chopped)	4 pcs
juice from braising the pork belly	900ml
Parmesan Cheese(optional)	to taste
Parsley (optional)	to taste

Steps

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1. Here's the translation of your instruction: Heat a deep pot over medium heat, add a little oil, and sauté most of the onions (reserve a small portion for cooking the rice). Then, add the carrots, stout beer, chicken broth, thyme, salt, honey or maple syrup, and pork belly. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour.

2. After 1 hour, remove the pork belly and slice it into thick pieces. Also, reserve 900 ml of the stout beer broth used to cook the pork belly (if there isn't enough, you can add water to make up the 900 ml).

3. Heat a skillet over medium heat. You don't need to add oil. Place the slices of pork belly into the skillet. The pork belly will gradually release its fat. Fry until the surface turns golden brown, then remove and set aside.

4.　Continue using the same skillet, reduce the heat to medium-low, and there's no need to add extra oil. Add the remaining onions and Arborio rice, stir-frying for a moment.

5. Add the stout beer broth in 4 separate additions, about 225 ml each time. Each time the rice fully absorbs the broth, add more until it's all used up.

6. After adding the fourth batch of broth, stir gently. Then, add the mushrooms and, according to personal preference, add a suitable amount of Parmesan cheese. Mix well and cook until the liquid is absorbed, then turn off the heat.

7. Serve: Place three to four slices of pork belly over the risotto, then sprinkle with chopped parsley.