{"id":29423,"date":"2014-04-08T10:40:00","date_gmt":"2014-04-08T16:40:00","guid":{"rendered":"http:\/\/www.craftbeer.com\/?post_type=recipes&p=29423"},"modified":"2016-11-03T12:02:28","modified_gmt":"2016-11-03T18:02:28","slug":"kolsch-braised-pork-belly","status":"publish","type":"recipes","link":"https:\/\/www.craftbeer.com\/recipes\/kolsch-braised-pork-belly","title":{"rendered":"Kolsch-Braised Pork Belly"},"content":{"rendered":"

Dry Rub<\/b><\/p>\n

Combine all the ingredients in a bowl. Massage the rub all over the pork belly, then cover and refrigerate for 24 hours.<\/p>\n

Pork Belly<\/b><\/p>\n

Preheat the oven to 325\u00b0F.<\/p>\n

Remove the belly from the refrigerator. Coat a large straight-sided pan with olive oil and put over medium-high heat. Add the onion, celery, fennel, and garlic.<\/p>\n

Season the vegetables with crushed red pepper and salt, to taste. Cook the vegetables until they start to soften and become very aromatic, about 8 to 10 minutes.<\/p>\n

Add the kolsch<\/a> and cook for 3 to 4 minutes. Stir in the mustard and 2 cups of the chicken stock.<\/p>\n

Taste to make sure it is delicious. Add the pork belly and toss in the thyme and bay leaves. Cover and put in the preheated oven. Braise the belly for 6 hours, checking occasionally. If the liquid level goes down add the remaining stock.<\/p>\n

When the belly is done, it will be very tender and succulent. Remove the lid and set the oven to broil. Broil the pork belly until it turns golden, about 3 minutes.<\/p>\n

Remove the pan from the oven and transfer the belly, from the braising liquid, to a cutting board. Allow the pork belly to cool completely before cutting.<\/p>\n","protected":false},"excerpt":{"rendered":"

Chef Joe Garcia shares his recipe for kolsch-braised pork belly complete with a fresh herb dry rub made of mustard, lemon zest, rosemary, garlic and red pepper.<\/p>\n","protected":false},"author":2579,"featured_media":29457,"template":"","meta":{"_acf_changed":false,"sticky_collection":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","inline_featured_image":false},"tags":[],"recipe_type":[539],"recipe_difficulty":[540],"recipe_seasonality":[610],"recipe_beer_style":[4173],"class_list":["post-29423","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","recipe_type-entree","recipe_difficulty-moderate","recipe_seasonality-year-round","recipe_beer_style-kolsch"],"acf":[],"yoast_head":"\nKolsch-Braied Pork Belly<\/title>\n<meta name=\"description\" content=\"Chef Joe Garcia shares 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