Braised Pork Belly with Creamy Mushroom Sauce
Braised Pork Belly with Creamy Mushroom Sauce
Directions
- Preheat oven to 350°F.
- Season pork belly with salt and pepper.
- Sauté on medium heat until golden brown. Remove from heat.
- In a bowl, whisk beer, Dijon mustard, honey, paprika, lemon zest and lemon juice.
- Place pork belly in a pan and cover with marinade. Cover pan with aluminum foil
and place in oven.
- Cook in oven covered for 1 ½ hours. Remove aluminum foil and continue
cooking until top is nice and crispy.
Ingredients
- (1) 16 oz. Smithfield® Pork Belly
- 1 bottle beer, blonde
- 2 tbsp. mustard, dijon
- 2 tbsp. honey
- 1 tsp. paprika, smoked
- 1/2 lemon(s), zested
- 1/2 lemon(s), juiced
- salt and pepper, to taste
Creamy Mushroom Sauce
Directions
- Heat sauté pan and add olive oil.
- Add mushrooms and sauté on high until golden brown. Add garlic and white
wine. Cook until wine is reduced.
- Add heavy whipping cream and reduce heat. Cook until sauce is thickened.
- Remove from heat and add fresh thyme, salt and pepper.
Ingredients
- 1 tbsp. oil, olive, extra virgin
- 3 oz. Cremini mushrooms, cut into 4
- 3 oz. mushroom(s), trumpet, cut into 4
- 1 garlic, clove(s), chopped
- 1 cup wine, dry white
- 4 fl. oz. Whipping cream, heavy
- 1 tsp. thyme, fresh
- salt and pepper, to taste
