A slow cooker works well for this recipe. In a large Dutch oven over medium-high heat, sear the pieces of pork belly until golden brown, about 2 minutes per side. Transfer the meat to a plate and set aside; drain off all but about 1 tablespoon of fat from the pan (you may not have very much anyway).

Lower the heat to medium and add the onion, shallots and garlic. Cook, stirring frequently, until tender and beginning to carmelize, about 8 to 10 minutes. Add the beer, sugar, salt and pepper. Bring to a boil and reduce by half, about 10 minutes.

Return the pork to the pot. Add the carrots, parsnips and chicken broth. Bring to a simmer and cook for about 2 hours, or until the meat is meltingly tender. Using a slotted spoon, transfer the pieces of port to a plate, cover with foil and set aside.

Bring the remaining ingredients to a boil and reduce to 2 ½ cups (I do this by removing the carrots and parsnips, and then reducing the liquid by about half – whatever works for you!). Working in batches as needed, blend the liquid, carrots, parsnips, onions, etc. to a fine puree. Season to taste with a bit more salt and pepper as needed, and then add the heavy cream and balsamic vinegar. Stir to combine thoroughly. Serve with the pork belly.