The idea of pairing food and beer is a satisfying echo. Tasting spiciness in the sip of a beer should evoke a similar spiciness in the bite. The lingering zesty sweetness of Spicy Chinese Pork Belly for example, pairs perfectly with Goose Island’s Matilda because of the beers peppery notes. There is also an opposite approach that suggests that using contrasting flavors can also make for a fantastic pairing. This can be discovered in the recipe below with the fattiness of the pork belly that is perfectly cut by the crisp citrusy finish of a sip of Matilda.
Enjoy this recipe below with a table of friends and a glass of Matilda, a Belgian Style Pale Ale from Goose Island Brewery.
Spicy Chinese Pork Belly
Prep time- 15 minutes
Cook time: 2 1/2 hours
- 2 Lbs of whole pork belly with skin on
- 2 cups of rice wine
- 1 full beer- Goose Island’s Matilda
- 3 Tbsp of soy sauce
- 5 cm of ginger, peeled and minced
- 3 cloves of garlic, minced
- 3 green onions, roughly chopped
- 2 star anise
- 1 Tbsp of red pepper flakes
- 4 Tbsp of honey
- 2 Tbsp of soy sauce
- 1 red chili pepper, sliced for garnish
- 1 jalapeño, sliced thinly for garnish
- 1 green onion, sliced for garnish
1. In a medium size pot, mix in rice wine vinegar, Goose Island’s Matilda, soy sauce, ginger, garlic, spring onions, red pepper flakes and star anise. Then place the pork belly on top of the aromatics and pour enough water to cover the pork. Bring the water to a boil and then reduce the heat to simmer for about 2 hours. (This last time it took me about an 20 minutes less). Turn the meat every 20 mins to ensure even cooking. It’s fairly obvious when the meat is done, it shrinks about 1/4 of its size and is very tender.
2. Remove the pork from the braising liquid and set aside to cool. (I recommend putting it on a cutting board with a lipped tray underneath it to catch any juices.)
3. Pre heat oven to 400 degrees. Remove the skin on the pork belly with a sharp knife and transfer the pork onto the baking tray.
4. Prepare the glaze by mixing honey and soy sauce together. Use a spoon or brush to spread the glaze over the pork.
5. Place the tray in the oven and roast until both top and bottom has browned and charred to perfection, about 20-30 mins. Continue basting with the glaze to achieve that picture perfect caramelized crust.
6. Remove from the oven. Set aside to cool for 5-10 mins. Slice the pork belly into large chunks. Transfer to a serving plate and drizzle more of the leftover glaze on the meat. Add the garnish with sliced chillies, fresh cilantro, sliced jalapeño, and spring onions. Serve with steamed rice and a Goose Island Matilda! Enjoy!