Arugula, pears, and pork belly braised in creamy farmhouse ale come together in a spicy salad adapted from one by Cosmo Goss of the Publican restaurants in Chicago. It first appeared in our December 2013 issue along with Betsy Andrews' article Beer Belly.
Kosher salt and freshly ground black pepper, to taste
½ cup olive oil
16 oz. Ommegang Hennepin beer
3 cups chicken stock
½ cup sherry vinegar
3 tbsp. maple syrup
2 pickled Calabrian or hot cherry peppers, seeded
2 pears, thinly sliced
2 cups baby arugula
1. Rub pork with chile flakes, salt, and pepper on a baking sheet; chill 2 hours.
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.