Beer-braised pork belly deviled eggs are a must-have recipe for Easter brunch or your next spring or summer picnic!
I’ve been kind of obsessed with braising pork belly in beer lately. I may have been doing it a little TOO Much. I mean I think we may have eaten this beer-braised pork belly ramen like 5 times in the past 2 weeks! What I love about braising meats is that they are sooooo easy, and while they take some time, they don’t really take any hands on time. Pork belly has become my braising meat of choice. The beer adds so much flavor to the salty pork that it’s hard not to eat it just as it is!
I’ve been looking for fun new ways to incorporate this beer-braised pork belly recipe into spring-inspired dishes, and deviled eggs were the first recipe to come to mind. I mean I’m pretty sure we have all had deviled eggs with bacon on top. Just think of these pork belly deviled eggs as an elevated deviled egg with bacon on top.
This recipe is tried and true in our neck of the woods. We don’t make deviled eggs very often because we literally eat them all in one sitting. Zach and I are kind of obsessed with them. That being said, we do tend to make them for every single BBQ or picnic we host. These deviled eggs will definitely be gracing the spreads of our summertime shindigs this year.
I hope you guys find a way to incorporate this recipe into your spring and summer festivities. Pair them with a berliner weisse (and hey, cook with one too!). Enjoy!
Beer Braised Pork Belly
- 1/4 cup brown sugar
- 2 tablespoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper
- 3 tablespoons olive oil
- 3/4 pound boneless pork belly
- 2 large carrots chopped
- 2 stalks of celery chopped
- 6 cloves of garlic
- 1 bottle of beer I used a pilsner
- 1 dozen room temperature eggs
- 1 cup mayo
- 1 tablespoon plus 1 teaspoon dijon mustard
- 1/2 teaspoon paprika
- pinch of cayenne pepper
- salt and black paper to taste
- Garnishes: paprika freshly chopped parsley
- Preheat your oven to 350 degrees F. In a small bowl, whisk together the brown sugar, salt, black pepper, and crushed red pepper. Rub the mixture all over the pork belly, pressing it in to adhere. Set aside.
- Heat the olive oil in a large oven-safe dutch oven over medium-high heat. Add the pork belly and sear it on all sides until brown, about 15 minutes total. Add the carrots, celery, garlic and beer. Season with salt and place i in the oven, uncovered. Bake for about 2 hours or until the pork belly is tender.
- Remove the pork belly from oven and then let it rest for 15 minutes before cutting it into small pieces. Set aside or refrigerate until you are ready to use.
- Bring a large saucepan of water to a boil. Add the eggs, and cook for 12-14 minutes for hard-boiled eggs. Remove from heat and transfer the eggs immediately to an ice bath to cool down quickly. Once cool, peel the eggs and slice them in half, lengthwise. Scoop out the yolks into a medium bowl.
- To the bowl with the egg yolks, stir in the mayo, mustard, paprika, cayenne, salt, and black pepper. Stir and fold the ingredients together until smooth and creamy.
- Scoop the filling into each egg and top with a small piece of pork belly. Sprinkle with fresh parsley and paprika. Serve immediately or place the eggs in the refrigerator, covered, until you are ready to serve.