Pork Candied in Beer and Maple Syrup

For the Meat:
1.5 kg pork shoulder or belly with rind, cut into large pieces
2 tbsp rice bran oil
SIDS SALT & PEPPER, to taste
For Braising:
2 onions, minced
3 garlic cloves, minced
330 ml lager or amber beer
100 ml Maple or Golden syrup
1 tbsp Dijon mustard
2 sprigs of fresh thyme or 1 tsp of dried thyme
1 bay leaf
For the Finish:
2 tbsp additional maple syrup (optional)
1 tbsp apple cider vinegar (optional, to balance the flavours)

Prepare the meat:
Preheat the oven to 160°C.
In a large casserole dish or heavy-bottomed frypan, heat the oil over medium heat.
Season the pork pieces with plenty of SIDS SALT & PEPPER. Brown them on all sides, then set aside.
Prepare the vegetables and the aromatic base:
In the same casserole, add the chopped onions and garlic. Sauté until translucent and lightly browned.
Add the liquids and aromatics:
Deglaze the casserole with the beer, scraping the bottom well to catch the juices.
Add the maple syrup, Dijon mustard, thyme and bay leaf. Mix well.
Cook the meat:
Return the pork pieces to the casserole. Cover and bake for 3 hours, turning the pieces occasionally. The meat should be tender and easily peeled off with a fork.
Reduce the sauce:
Once the meat is cooked, remove it from the casserole. Reduce the sauce over medium heat until it thickens slightly. Add the 2 tablespoons of maple syrup and apple cider vinegar if desired, to balance out the flavours.
To serve:
Return the meat to the sauce to warm it slightly. Serve with mashed potatoes, roasted vegetables, or celery purée.
Notes:
You can use a stronger beer for a stronger taste or a dark beer for caramelized notes.
This dish is even better reheated: make it the night before for maximum flavour.
For a more festive option, replace the maple syrup with honey and add dried fruit (apricots, figs) at the end of cooking.