Beer-Braised Pork Belly
This chile-rubbed, beer-braised pork belly is cooked until tender and served atop arugula and pears. Get the recipe for Beer-Braised Pork Belly Salad ». Penny De Los Santos

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.

Yield: serves 8


  • 3 lb. boneless, skinless pork belly
  • 1 tbsp. crushed red chile flakes
  • Kosher salt and freshly ground black pepper, to taste
  • 12 cup olive oil
  • 16 oz. Ommegang Hennepin beer
  • 3 cups chicken stock
  • 12 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 1⁄4 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, 1–1 1⁄2 hours. Let pork cool; cut into 2″ pieces.
  3. Purée 1⁄2 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.