In the Kitchen: Maple Beer Braised Pork Belly - KMSP-TV

In the Kitchen: Maple Beer Braised Pork Belly

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Chef Beth Fisher and Caroline Glawe from Wise Acre Eatery cooked up pork belly and talk about using farm-fresh food in winter.

Watch the video for more information.

Maple Beer Braised Pork Belly


  • 3 pounds Pork Belly
  • ¼ cup Pure Maple Syrup
  • 24 oz. Good beer
  • 6 Whole Black Peppercorns
  • Enough water to cover


  1. Slice the pork belly into 1-inch thick by 4-inch long pieces.
  2. Place in a non-reactive pot that holds all ingredients without too much extra space, add all remaining ingredients.
  3. Cover and bring to a boil.
  4. Reduce heat and cook until pork belly is tender (approx.. 30 – 45 minutes)
  5. Remove belly pieces and reduce braising liquid by half.
  6. Remove the fat from liquid and taste.

To serve:

  1. Sear the braised pork belly in a cast iron skillet and spoon warmed sauce over.
  2. Serve with baked beans and a creamy coleslaw!
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