Name: Beer-Braised Pork Belly
Yield: 8 Servings
Ingredients: 3 pound skin-on, boneless center-cut pork belly; Kosher salt, freshly ground pepper; 2 tablespoons vegetable oil; 1 star anise pod; 2 whole cloves; 1 tablespoon coriander seeds; 1 teaspoon fennel seeds; 2 12-ounce bottles stout or porter; 2 cups unfiltered apple juice or apple cider; 1 large onion, thinly sliced into rings; 4 medium carrots, peeled, cut on a diagonal into 1" pieces; 3/4 cup coarsely chopped dried apricots; 1/2 cup (1 stick) unsalted butter; 1 medium shallot, finely chopped; Fresh lemon juice; Finely grated peeled horseradish (for serving)

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Beer-Braised Pork BellyAnders Overgaard

The closer together you make the crosshatch cuts through the skin, the easier this will be to eat.

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