Spanish Pork Belly with Apple Butter and Almond Jaz

Name: Spanish Pork Belly with Apple Butter and Almond Jazz
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 12-ounce cans beer (any standard beer will do); 2 tablespoons salt; 2 pounds pork belly, skin removed; 3 Granny Smith apples, cored and quartered; 1 cup white wine; 2 tablespoons brown sugar; 1 bay leaf; 1 sprig fresh rosemary; 2 tablespoons crushed roasted almonds; 3 tablespoons extra-virgin olive oil; 1 tablespoons honey

Servings: persons

Two 12-ounce cans beer (any standard beer will do)
2 tablespoons salt
2 pounds pork belly, skin removed
3 Granny Smith apples, cored and quartered
1 cup white wine
2 tablespoons brown sugar
1 bay leaf
1 sprig fresh rosemary
2 tablespoons crushed roasted almonds
3 tablespoons extra-virgin olive oil
1 tablespoons honey

1
For the pork belly: Combine the beer, salt and 1 quart water in a large container with a cover to make the brine.
2
Submerge the pork belly in the brine and refrigerate for 24 hours.
3
Preheat the oven to 250 degrees F.
4
Remove the pork belly from the brine and rinse it under tap water.
5
Place it fat-side up in a roasting pan and bake uncovered for 3 hours.
6
Press the pork belly: Place it between two heavy plates, boards or pans, set something heavy on top of it and cool in the refrigerator overnight.
7
Slice the pork belly in 1/2-inch-thick slices, and then cut into 2-inch segments.
8
The pork belly is now ready to prepare.
9
It can be stored in the refrigerator, covered, for up to 5 days
10
For the apple butter: Preheat the oven to 150 degrees F.
11
Combine the apples, wine, brown sugar, bay leaf and rosemary in roasting pan, cover with foil and bake for 12 hours.
12
Remove the foil and stir the contents of the pan.
13
Increase the temperature of the oven to 300 degrees F. and return the apple mixture to the oven to bake, uncovered, for 1 hour.
14
Remove the bay leaf and rosemary sprig.
15
Puree the apple mixture in a blender until smooth.
16
Let cool and store in the refrigerator for up to 1 week.
17
For the almonds: Mix the almonds with the oil and honey in a bowl.
18
Store in the refrigerator up to 1 week.
19
To serve: Slowly render the pork belly in a medium saute pan over medium heat until golden brown on both side.
20
Spread the apple butter on a plate and place some pork belly on top.
21
Drizzle with some almond jazz.

772

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Two 12-ounce cans beer (any standard beer will do), 2 tablespoons salt, 2 pounds pork belly, skin removed, 3 Granny Smith apples, cored and quartered, and more.

Yes, Spanish Pork Belly with Apple Butter and Almond Jazz falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanish Pork Belly with Apple Butter and Almond Jazz

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions