1In a large Dutch oven over medium-high heat, sear the pieces of pork belly until golden brown (about 1-2 minutes per side). Transfer the meat to a plate and drain off all but 1 Tablespoon of fat from the pan.
2Lower heat to medium and add the oinonand shallots. . Cook, stirring frequently until tender and beginning to caramelize, about 8-10 minutes. Stir in the garlic and cook 1-2 minutes more.
3Add the beer, brown sugar 1 teaspoon salt and the pepper. Bring to a boil and reduce liquid by half, about 10 minutes.
4Return the ieces of pork belly to the pot and add the carrots and broth. Bring up to a simmer and partially cover the pan. Cook 1 hour 45 minutes to 2 hours or until the meat is meltingly tender.
5With a slotted spoon, transfer the pork belly to a warm plate, cover with foil and reserve.
6Bring the remainng ingredients in the pot up to a boil and reduce to 2-1/2 Cups liqud. Working in batches as needed, transfer the mixture to a blender and carefully purre, reserving some of the whole carrot pieces. Return the puree to the pan then stir in the heavy cream, and vinegar if used.
7Taste and add salt and or pepper as needed. Serve with the pork belly in bowls, as is or over mashed potatoes, pasta or rice.
Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.
A simple but delicious version of Japanese ramen, this soup starts with pork cooked to perfect tenderness in the crock pot, with garlic, ginger, leeks, mushrooms, and onions rounding out the flavors. The noodles are cooked separately just before serving, then the shredded pork and fragrant broth, with a little soy and sesame oil added, are ladled over top. A soft boiled egg makes a great garnish, as do shredded scallions or chopped baby spinach. Add some chile oil or Sriracha if you want to spice things up. Read more.