Malt + Pepper was born out of a love for beer, a passion for eating big, hearty plates of food and then an unhealthy obsession with trying to combine the two things in tandem in a restaurant or pub setting. We launched a pop-up at a pub kitchen in Camberwell in August 2017 (after a MESSY few months). We've just finished up with The Bear, and as we head on to our new space at All Inn One, we wanted to share the recipes for our best selling dishes at The Bear. You're welcome.
I've got to be honest, we're not starting with the simplest of dishes, but MY GOSH is it one of the tastiest. This dish has deffo been the most controversial we've served (SPOILER ALERT: Pork Belly is a fatty cut of meat).
Let's get to it - our first recipe share, of what hopefully is MANY.
- 6 large potatoes, finely sliced
- 65g butter
- 70g plain flour
- 300ml milk
- 165ml IPA (we used Anspach + Hobday’s IPA)
- 130g mature cheddar
- 1 teaspoon salt
- 30g parmesan
- 2 finely chopped garlic cloves
- ½ teaspoon nutmeg
PLUS... your favourite seasonal veg for serving. Oh... and some beer to drink with your meal. DON'T FORGET THE BLOODY BEER. (As if you would).
- 1.2kg Pork Belly (we used rib in)
- 1 teaspoon Cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 2 cloves garlic (finely chopped)
- 1.5 teaspoon rock salt
- 2 tablespoon olive oil
For the braising stock
- 1 large onion
- 5 large carrots
- 10 garlic cloves (crushed)
- 4 sprigs thyme
- 2 sprigs rosemary
- 4 bay leaves
- 100g dark cooking chocolate
- 1 tablespoon salt
- 1 tablespoon cinnamon
- 500ml porter or stout (we used Kernel's Export India Porter)
Preheat oven to 140 celcius.
Combine all the ingredients for the rub into a small bowl, mix well and then rub onto the skin of the Pork Belly, and place the pork into a fairly deep oven proof dish. You want enough room around the sides of the pork belly for the remaining braising ingredients but also deep enough so that the meat is not submerged when you tip the beer in. It’s a science this, isn’t it?
Roughly chop the onion & carrots (don’t worry about peeling them, they’re there to flavour the meat) scatter the remaining ingredients around the pork, and pour in your beer of choice. Do not cover the pork skin. Cover in tin foil and place in the oven for 4 – 5 hours.
At this point you can either; go and put your feet up knowing full well that your pork is getting pissed in the oven, or you can prep your dauphinoise and then put your feet up, either way, your feet are going up at some point.
For the dauphinoise, melt your butter into a saucepan over a medium heat, when the butter is melted, gradually whisk in the flour to create a smooth roux (a paste, it’s a bloody paste), once you’ve got a roux, gradually add the milk whilst whisking away to get a smooth base for the sauce, then add your desired IPA, and stir some more. Chuck in the cheese, and the remaining ingredients and stir until all the cheese has melted.
Layer your sliced potatoes into an oven proof dish, pour oven your beer cheese sauce, leave to cool, and pop in the fridge until your pork it almost ready.
Once your pork in cooked, take out the oven and leave to rest for 10 – 15 minutes before removing from its braising juice. Turn the oven up to 180 degrees and pop your dauphinoise in – cook for 15 to 20 minutes or until the potatoes are soft and the top is golden.
Pop the pork belly under the grill, on a medium heat, until the skin is nice and crispy.
Serve up with your favourite seasonal veg.
There it is, our first venture into sharing our recipes with you. We hope you enjoy it. We learnt one, very valuable, lesson during this process and that is "Food Photography is TOUGH". Leave us a comment and let us know how you got on with this recipe, give us feedback and share your pictures with us via our social media channels.
In the meantime, we're at All Inn One, Forest Hill cooking up many more of our beer inspired creations, pop by and check us out.