Malt Extract Glazed Pork with Dry-Hopped Apples

(Photo by Jon Page)

Because I was raised in Germany, this classic combination of pork and apples holds a special place for me. It has the truly timeless decadence of pork belly balanced by hints of natural apple sugars heightened with honey and gentle vinegar tartness in the brine. The use of malt extract and hop pellets (both of which can be found at your local homebrew store or online) brings a heightened level of synergy in beer pairing. Plate the dish with three 1/2” slices of pork belly, top with the apple wedges and spoon about 2 tablespoons of pan sauce. Garnish with fresh thyme and minced roasted red peppers.

Ingredients

For the dry-hopped apples

2 cups water

1/2 cup apple cider vinegar

1 tablespoon clover honey

1/2 teaspoon of salt

1/4 teaspoon crushed Cascade hop pellet

3 Gala apples

For the malt extract glazed pork

1/4 cup liquid light malt extract

2 tablespoons clover honey

2 tablespoons apple cider vinegar

1 tablespoon Worcestershire sauce

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 1/2 pounds pork belly

1/2 tablespoon cornstarch (per cup of pan drippings, for slurry)

Preparation

For the dry-hopped apples

(Be sure to start apples at least three hours before your meal.)

1. In saucepan, heat water, vinegar, clover honey and salt to 80 degrees F to make brine. Meanwhile, crush hop pellets with mortar and pestle.

2. Peel and core apples. Slice each apple into 8 even wedges.

3. In a 1-quart container, combine brine, apples and hops.

4. Leave at room temperature for 1 hour, then cover and refrigerate for at least 2 hours and up to 2 weeks.

For the malt extract glazed pork

1. Be sure to start the dry-hopped apples at least 3 hours before your meal.

2. In a mixing bowl, whisk together the light malt extract, clover honey, apple cider vinegar, Worcestershire sauce, salt and pepper.

3. Place pork belly in a hotel pan and pour glaze over top. Marinate for 1 hour, flipping pork at 30 minutes. Reserve glaze.

4. Heat oven to 325 degrees F. Line sheet pan with foil and place cooking rack over pan. Place pork belly on cooking rack and put it in the oven.

5. Cook at 325 degrees F for 30 minutes, then turn oven up to 400 degrees for 8-10 minutes, or until pork has a dark, caramelized color and an internal temperature of 155 degrees. Pull out of oven and allow pork to rest 10 minutes.

6. Pour reserved glaze (about 2 cups) into saucepan over medium-high heat. When sauce starts to simmer, add cornstarch slurry, whisking constantly, and bring to a boil. Add salt and pepper to taste.

7. Cut pork into roughly 1/2-inch slices and serve drizzled with 2 tablespoons of sauce and three slices of dry-hopped apple.

Makes 6 to 8 servings

The Chef’s Pairings: Honey Beers

Brewers continue to experiment with specialty ingredients, pushing the boundaries of flavor. Since a good beer deserves a good meal, All About Beer Magazine asked chef Jensen Cummings of the Brewed Food movement to taste three beers infused with honey and offer tasting notes and pairing suggestions. Get more pairing ideas and recipes at allaboutbeer.net/food.