Beer-Braised Pork Belly Salad Recipe

8

Ingredients

3 lb. boneless, skinless pork belly
1 tbsp. crushed red chile flakes
Kosher salt and freshly ground black pepper, to taste
1/2 cup olive oil
16 oz. Ommegang Hennepin beer
3 cups chicken stock
1/2 cup sherry vinegar
3 tbsp. maple syrup
2 pickled Calabrian or hot cherry peppers, seeded
2 pears, thinly sliced
2 cups baby arugula

Preparation

Step 1

2. Heat oven to 325°. Heat ¼ cup oil in a roasting pan over medium-high heat. Pat pork dry with paper towels; cook until browned, 10–12 minutes. Add beer; cook until reduced by half, 4–5 minutes. Add stock; boil. Bake, covered, until pork is tender, 1–1½ hours. Let pork cool; cut into 2" pieces.

3. Purée ½ cup pan drippings, plus vinegar, syrup, peppers, and salt in a blender.

4. Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Cook pears until golden, 4–6 minutes; transfer to a bowl. Add remaining oil and pork to skillet, and cook until brown and slightly crisp, 5–7 minutes. Add vinegar mixture; cook until sauce is thick, 2–3 minutes. Transfer to bowl with pears and add arugula; toss to combine.