Two 12-ounce cans beer (any standard beer will do)
2 tablespoons salt
2 pounds pork belly, skin removed
3 Granny Smith apples, cored and quartered
1 cup white wine
2 tablespoons brown sugar
1 bay leaf
1 sprig fresh rosemary
2 tablespoons crushed roasted almonds
3 tablespoons extra-virgin olive oil
1 tablespoons honey
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Tim Dacey, Capa at Four Seasons Resort, Orlando, FL
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