Pork Belly Confit with Stout Beer and Spices

Ingredients

Pork belly

• 2 lbs. 1 kg Quebec pork belly
• 3 sprigs thyme
• 1 onion
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 bottle La Criminelle Imperial Stout (La Voie Maltée Brewery)
• 4 tbsp. 60 mL mycryo cocoa butter
• 1 blood sausage

Spice mix

• 1 tbsp. 15 mL mustard seeds
• 1 tsp. 5 mL cumin seeds
• 1 tbsp. 15 mL coriander seeds
• 1 tsp. 5 mL ground cinnamon
• ½ tsp. 2.5 mL celery powder
• 2 tsp. 10 mL dried oregano
• 2 tbsp. + 1 tsp. 35 mL chili powder

Onion compote

• 10 white onions
• 1 sprig thyme
• 3 cloves garlic, minced
• 1–2 tbsp. 15–30 mL mycryo cocoa butter
• Salt and freshly ground pepper, to taste

Homemade mustard

• 1 cup 250 mL good quality mustard, such as Dijon
• 4 cups 1 litre La Criminelle Imperial Stout (La Voie Maltée Brewery)
• 6 tbsp. + 2 tsp. 100 mL mustard powder