Inspired by Jamie Oliver’s American Road trip, this recipe is a Louisiana favourite with our usual real ale twist. The ale provides a great depth of flavour especially if using one with some maltiness such as Colley’s Dog or Death or Glory ale.

INGREDIENTS (serves 4)

2 tbs. olive oil
25g butter
2 heaped tbs plain flour
400g pork belly slices (2 cm cubes)
2 stick celery (sliced 1/2 cm thick)
1 large onion (chopped)
1 green pepper (chopped)
200g Okra (sliced 1/2 cm thick)
1 pint real ale
1 tbs brown sugar
chicken stock cube
1 tsp thyme
2 bay leaves
generous dash of Tabasco sauce
salt and pepper

INSTRUCTIONS

In a small non-stick frying pan heat the butter until bubbling. Mix in the flour and gently cook this roux for 15 minutes until it goes dark brown. Do not let it burn otherwise it will be useless.

Meanwhile, in a suitable casserole dish, heat the olive oil on the hob until just smoking and fry the pork belly until brown. Do this in small batches, otherwise the meat will just steam. Once browned, remove the pork and put to one side.

Add the onion and pepper to the casserole dish and fry until the onion just takes on a little colour. Add the roux from the frying pan and add the ale a little at a time whilst mixing. Next add back the pork and all the other ingredients. Place in the oven with a tightly fitting lid and cook for 2 hours. Remove from the oven, check seasoning and serve with fresh crusty bread.