Maple-glazed side pork braised in red beer

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Preparation

Salt pork. In an adequately sized pot, froth butter at high heat. Brown pork on both sides. Set meat aside when golden-coloured.

Deglaze pot with red beer. Caution should be exercised: as beer heats, it foams significantly. Reduce until nearly evaporated; place pork back in the pot and cover in cold water. Bring to a boil and skim off the top as needed.

Add aromatic herbs: thyme, onion studded with clove, carrots, cinnamon, juniper berries. Cover and place in the oven at 150 °C (300 °F) for 2 hours.

When meat is nice and tender, remove it from the stock and flatten it between two baking sheets, adding extra weight on top in order to press meat and extract as much fat as possible. Refrigerate. * Cooking juices may be used to cook beans, instead of water.

In the meantime, place dried white beans in a large pot with twice their volume in water. Bring to a boil and skim off the top. Reduce heat and let beans cook at low heat until fully tender (45–60 minutes). Lightly salt water halfway through cooking time. Once beans are cooked, strain them, setting aside 500 ml of cooking water.

In a food processor, purée beans, adding cooking water if needed. Optional: strain bean purée through a fine sieve for an even creamier texture. Season and set aside, covered in plastic wrap.

Once cool, meat will be easier to portion out. Cut in 4 equal pieces. Heat a non-stick pan at very high heat. Lay portions of pork flat in the pan and roast them on all sides. Remove meat and degrease the pan.

Lower heat: pour maple syrup into pan and place portions of pork back into it, brushing with syrup as it reduces.

Place a generous spoonful of purée in each deep plate. Top with maple-glazed pork and remaining syrup. Finish with a turn of the pepper grinder.

Source : Martin Juneau