Mixing sweet and savory elements, this coffee and honey braised pork belly by Chloe Polemis will be a hit at your next party.
Coffee and Honey Braised Pork Belly
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- 1½ pounds pork belly, skin on
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons vegetable oil, divided
- 1 tablespoon instant espresso powder
- ½ cup Bourbon whiskey
- ½ cup water
- ½ cup dark honey
- 1 large white onion, chopped
- 4 carrots, chopped into ¼-inch pieces
- 4 cloves garlic, sliced
- 2 cups chicken broth
- 10 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon anise seeds
- Season pork belly with salt and pepper, and let meat come to room temperature.
- In a large, heavy pot, heat 1 tablespoon vegetable oil over medium-high heat until almost smoking. Add pork belly, and cook until browned on both sides,
- about 2 minutes per side. Remove pork from pot, and set in a shallow dish. Reserve 1 tablespoon drippings in pot, discarding remaining.
- Remove pan from heat, and add espresso powder, whiskey, and ½ cup water; return pan to medium heat, and cook about 2 minutes. Add honey, stirring until fully dissolved, about 1 minute. Pour mixture over pork.
- Wipe out pot, and add remaining 1 tablespoon oil. Cook onion, carrot, and garlic over medium heat until onion is soft and begins to brown, about 8 minutes. Return pork and liquid to pot. Add chicken broth, thyme, bay leaves, and anise seed, and bring to a boil. Cover, reduce heat to low, and simmer for about 3
- hours, stirring and turning pork every 45 minutes.
- When pork is tender and pulls apart easily, remove from pot, and set aside. Strain sauce and vegetables through a fine-mesh sieve, discarding solids. Return
- sauce to pot, and boil until thick enough to coat the back of a spoon, about 20 minutes.
- Cut pork into ¼-inch-thick slices, and serve with sauce.
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