October 04, 2023

Pork Belly Confit & Mole BBQ Beans

Recipe by Ben Merritt
Pairing 2018 Midnight Reserve
Serves 4


Pork Belly Confit
  • 2 Pounds Pork Belly, Skin On
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Pork Lard
  • 1 Oz. Chile Guajillo (Dried)
  • 1 Oz. Chile Poblano (Dried)
  • 1/4 Cup Peanuts
  • 1/4 Cup Pepitas
  • 1 Bay Leaf
  • 1/2 Tbsp. Sesame Seeds
  • 1/2 Tsp. Whole Cloves
  • 2 Cinnamon Sticks
  • 1/2 Tsp. Allspice (Ground)
  • 1 Tsp. Freshly Ground Black Pepper
  • 1/4 Red Onion (Charred)
  • 1/4 Cup Cup Garlic Cloves (Charred)
  • 1/3 Cup Breadcrumbs (Toasted)
  • 1 Tbsp. Sorghum
  • 1/4 Cup Brown Sugar
  • 5 Cups Chicken Stocks
  • 1/4 Cup Semi-Sweet Chocolate Chips
BBQ Beans
  • 1/2 Cup Bacon Bits (Cooked)
  • 1/2 Cup Jalapenos (Sliced)
  • 1 Cup Yellow Onion (Diced)
  • 4 Cups Pinto Beans (Cooked)
  • 2 Cups Water
  • 1 Cup Sorghum Syrup
  • 2 Cups Mole (See Above)
  • 1/2 Cup Chocolate Chips


  • Pork Belly Confit
    Pat the pork belly dry with a paper towel. Then, with a very sharp knife, score the skin of the belly in a crosshatch pattern. Liberally salt and pepper the pork belly and place in the fridge uncovered for a minimum of 4 hours.

    Place the pork belly skin side up in a slow cooker and cover with melted lard. Cook on low for 4 hours. Flip the pork belly over and cook for an additional 2 hours. Carefully remove the pork belly and place on an oven proof pan and cook under the broiler to crisp up the skin. Be careful to not burn the pork. Serve with the beans and sauce.

    In a pot, heat 3 tbsp of olive oil. Add all the chiles, nuts and spices and toast.

    Char the garlic and onion over an open flame. Add to pot and stir continuously. Add breadcrumbs, and remaining ingredients. Add chicken stock and simmer until slightly thickened.

    Puree with stick blender or regular blender and pass through a fine mesh strainer.

    BBQ Beans
    In a large pot heat 3 tbsp of oil. Add the bacon bits, jalapenos, and yellow onions. Cook on medium heat until the onions are slightly caramelized.

    Add the remaining ingredients and simmer until the beans thicken up.

    Serve with a glass of LangeTwins Midnight Reserve for the perfect pairing.

Ben Merritt

Chef Ben Merritt is a rising star in the Fort Worth food scene. He has received awards for best new restaurant, best brunch, best appetizers and best gluten free dishes, just to name a few. His restaurant, Fixture, serves up New American cuisine and craft cocktails in a funky, exposed brick venue on the city’s southside. Ben developed his passion for food and cooking by traveling the world during his time in the U.S. Navy. He has dedicated over 10 years of his life to the restaurant industry, and is an American Culinary Federation Certified Culinarian. during his career, chef Ben has had the privilege to work and train alongside several of America’s prestigious chefs, including chef Stephan Pyles.

Pairing | 2018 Midnight Reserve

A Bordeaux Blend opening with dark fruit aromas zesty clove and tobacco.
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