Lambic Cherry Pork Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A rich, tangy stew featuring tender pork belly braised in lambic beer and sweet cherries, balanced with earthy root vegetables and a hint of thyme. This Belgian beef recipe, ready in about 195 minutes, pairs pork belly, cherries (pitted), and lambic beer for a weeknight-friendly dinner. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs pork belly
• 12 oz cherries (pitted)
• 1.5 quarts lambic beer
• 4 medium carrots
• 4 medium parsnips
• 1 large onion
• 3 cloves garlic
• 1 tbsp fresh thyme
• 1.5 tsp salt
• 0.5 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 300°F (150°C). Dice carrots and parsnips into 1/2-inch cubes, finely chop onion, and mince garlic.
2. Step 2: In a large Dutch oven, sear pork belly in 2 tbsp olive oil over medium-high heat until browned on all sides (about 5 minutes total). Remove and set aside.
3. Step 3: Sauté onion and garlic in the same pot until translucent (2-3 minutes). Add carrots, parsnips, thyme, salt, and pepper. Stir to coat with oil.
4. Step 4: Return pork to the pot. Pour in lambic beer, ensuring it covers the vegetables. Bring to a simmer, then cover and transfer to oven. Braise for 2.5 hours until pork is tender.
5. Step 5: Stir in cherries and cook 20 minutes until sauce thickens. Adjust seasoning before serving.