Melt-in-Your-Mouth Pork Belly with Beer and Herbes de Provence

Boil potatoes until soft. You can leave them in large chunks or cut as desired.

Optionally, fry them lightly in a little oil for extra texture.

Serve

Arrange the pork belly with onions, peppers, and potatoes on a plate.

Spoon over some of the cooking liquid for extra flavor.

Tips & Variations

Use a wheat beer for a slightly sweet, malty flavor that complements the pork.

Herbs de Provence can be substituted with rosemary and thyme if unavailable.

For extra caramelization, broil the pork for 3–5 minutes at the end of cooking.