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Steam Whistle Pickled And Stewed Pork Belly With Porcini Mushrooms

This recipe was created by Kevin Maniaci, Executive Chef, Inn on the Twenty Restaurant in Niagara Region.


For the Pickling Solution
1) Combine all ingredients in a large saucepot. Bring to a boil and remove from heat. Stir continuously until all the salt and sugar have dissolved.

2) When cooled submerse pork belly and place in fridge for 36 hours.

3) Remove from brine let stand uncovered in fridge for 12 hours.

4) Rinse clean with cold water and pat dry with paper towel.

For the Braising:
1) Preheat large saucepot to medium high. Add grape seed oil.

2) Score pork belly, season and sear on both sides until very brown and crisp, remove from the pot.

3) Add all the vegetables to the pot and cook until they just start to soften.

4) Deglaze with Steam Whistle and add the chicken stock.

5) Add pork belly back to the pot and transfer to 275-degree oven for 1.5-2hrs. Gently pierce belly with a carving fork to test for doneness. If the meat releases the fork easily it is done.

6) Remove the pork belly from the pot and allow to rest in a warm spot.

7) Bring the braising liquid to a boil and skim off any excess fat. Reduce volume of liquid by 1/4 or until a rich consistency is reached. Finish with sour cream, salt, pepper and splash of Steam Whistle Pilsner.

8) Slice belly thinly and fan over a wide noodle such as pappardelle or fettuccine. Alternatively, risotto, rice pilaf or mashed potato would do well also.

9) Spoon reduced braising liquid over belly. Garnish with pickle julienne and sour cream.



For the Pickling Solution

  • 500ml Water
  • 2 bottles Steam Whistle Pilsner
  • 125g Brown sugar
  • 125ml Kosher Salt
  • 1 tbsp Mustard seed
  • 5 Bay leaves
  • 1 tsp Chili flakes
  • 2 buds Allspice
  • 1-2" piece Cinnamon
  • 1 tsp Coriander Seed
  • 1 tsp white peppercorn
  • 1 tsp Black peppercorn cloves
  • 2 pieces Cloves
  • 1 tsp Mustard Seed

For the Braising:

  • 1 16oz piece of pickled pork belly
  • 1 tbsp grape seed oil
  • 1 shallots, finely diced
  • 2 cloves garlic, chopped
  • 1/2 carrot, diced
  • 1/2 celery stalk, diced
  • 2 shiitake mushroom, stemmed and diced
  • 1 cluster of honey mushrooms, stemmed
  • 1 field tomatoes, peeled, seeded and diced
  • 20 g of dried porcini mushrooms
  • 300 mL white veal stock
  • 1 bottle Steam Whistle Pilsner
  • 1 tbsp sour cream
  • salt, pepper, to taste
  • 1 pickle, peeled, seeded and juliennes

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