Ingredients

  • 16 oz Smithfield® Pork Belly
  • 1 bottle or can blonde beer
  • 2 Tbsp Dijon mustard
  • 2 Tbsp honey
  • 1 tsp smoked paprika
  • ½ lemon, zested
  •  ½ lemon, juiced
  • Salt & pepper to taste

Creamy Mushroom Sauce

  • 1 Tbsp extra virgin olive oil
  • 3 oz cremini mushrooms, cut into 4
  • 3 oz trumpet mushrooms, cut into 4
  • 1 garlic clove, chopped
  • 1 cup dry white wine
  • 4 fl oz heavy whipping cream
  • 1 tsp fresh thyme
  • Salt & pepper to taste

Details

Product:

Pork Belly

Meal Course:

Dinner

Dish Type:

Entrée

Preparation

Pork Belly

  1. Preheat oven to 350°F.
  2. Season pork belly with salt and pepper.
  3. Sauté on medium heat until golden brown. Remove from heat.
  4. In a bowl, whisk beer, Dijon mustard, honey, paprika, lemon zest and lemon juice.
  5. Place pork belly in a pan and cover with marinade. Cover pan with aluminum foil and place in oven.
  6. Cook in oven covered for 1 ½ hours. Remove aluminum foil and continue cooking until top is nice and crispy.

Creamy Mushroom Sauce

  1. Heat sauté pan and add olive oil.
  2. Add mushrooms and sauté on high until golden brown. Add garlic and white wine. Cook until wine is reduced.
  3. Add heavy whipping cream and reduce heat. Cook until sauce is thickened.
  4. Remove from heat and add fresh thyme, salt and pepper.

Serving & Presentation

  1. Place pork belly on plate and top with creamy mushroom sauce.