Glazed Pork Belly
The beer-braised pork belly is glazed in a spicy maple gastrique in this recipe, adapted from one by Cosmo Goss, executive sous chef at Publican in Chicago.
SERVES 8
- 3 lb. boneless, skinless pork belly
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp. crushed red chile flakes
- ½ cup olive oil
- 3 medium carrots, chopped
- 3 stalks celery, chopped
- 1½ small yellow onions, one chopped, ½ thinly sliced
- 5 dried chiles de arbol
- 3 sprigs thyme, plus 2 tsp. finely chopped
- 2 bay leaves
- 16 oz. Ommegang Hennepin beer (see )
- 3 cups chicken stock
- ½ cup sherry vinegar
- 3 tbsp. maple syrup
- 2 pickled Calabrian or hot cherry peppers, seeded
- 3 tbsp. unsalted butter
- 2 cloves garlic, thinly sliced
- 4 firm pears, stemmed, seeded and cut into ½" wedges
- 4 cups baby arugula
- 2 tbsp. finely chopped oregano
- 1 tsp. grated lemon zest, plus 2 tbsp. fresh juice
1 Place pork belly on a baking sheet. Rub all over with salt, pepper, and chile flakes; chill, uncovered, overnight.
2. Next day, let pork come to room temperature. Heat oven to 325°. Heat 2 tbsp. oil in a roasting pan over medium-high heat. Pat pork belly completely dry with paper towels; cook, flipping once, until browned, 10–12 minutes. Transfer to a plate, set aside. Add carrots, celery, chopped onion, chiles de arbol, 3 sprigs thyme, and bay leaves; cook until slightly caramelized, 8–10 minutes. Add 16 oz. beer; cook until reduced by half, about 5 minutes. Return pork belly to pan and add stock; boil. Cover pan with aluminum foil and transfer to oven; cook until pork is very tender, 1–1½ hours. Transfer pork to a cutting board; cut into 2” pieces, about ½” thick and set aside. Strain pan drippings, reserving ½ cup; set aside.
3. Pur1 Place pork belly on a baking sheet. Rub all over with salt, pepper, and chile flakes; chill, uncovered, overnight.
2. Next day, let pork come to room temperature. Heat oven to 325°. Heat 2 tbsp. oil in a roasting pan over medium-high heat. Pat pork belly completely dry with paper towels; cook, flipping once, until browned, 10–12 minutes. Transfer to a plate, set aside. Add carrots, celery, chopped onion, chiles de arbol, 3 sprigs thyme, and bay leaves; cook until slightly caramelized, 8–10 minutes. Add 16 oz. beer; cook until reduced by half, about 5 minutes. Return pork belly to pan and add stock; boil. Cover pan with aluminum foil and transfer to oven; cook until pork is very tender, 1–1½ hours. Transfer pork to a cutting board; cut into 2” pieces, about ½” thick and set aside. Strain pan drippings, reserving ½ cup; set aside.
3. PurPlace pork belly on a baking sheet. Rub all over with salt, pepper, and chile flakes; chill, uncovered, overnight.
2. Next day, let pork come to room temperature. Heat oven to 325°. Heat 2 tbsp. oil in a roasting pan over medium-high heat. Pat pork belly completely dry with paper towels; cook, flipping once, until browned, 10–12 minutes. Transfer to a plate, set aside. Add carrots, celery, chopped onion, chiles de arbol, 3 sprigs thyme, and bay leaves; cook until slightly caramelized, 8–10 minutes. Add 16 oz. beer; cook until reduced by half, about 5 minutes. Return pork belly to pan and add stock; boil. Cover pan with aluminum foil and transfer to oven; cook until pork is very tender, 1–1½ hours. Transfer pork to a cutting board; cut into 2” pieces, about ½” thick and set aside. Strain pan drippings, reserving ½ cup; set aside.
3. Purace pork belly on a baking sheet. Rub all over with salt, pepper, and chile flakes; chill, uncovered, overnight. 2. Next day, let pork come to room temperature. Heat oven to 325°. Heat 2 tbsp. oil in a roasting pan over medium-high heat. Pat pork belly completely dry with paper towels; cook, flipping once, until browned, 10–12 minutes. Transfer to a plate, set aside. Add carrots, celery, chopped onion, chiles de árbol, 3 sprigs thyme, and bay leaves; cook until slightly caramelized, 8–10 minutes. Add 16 oz. beer; cook until reduced by half, about 5 minutes. Return pork belly to pan and add stock; boil. Cover pan with aluminum foil and transfer to oven; cook until pork is very tender, 1–1½ hours. Transfer pork to a cutting board; cut into 2” pieces, about ½” thick and set aside. Strain pan drippings, reserving ½ cup; set aside. 3. Purée pan drippings, vinegar, syrup, Calabrian chiles, and salt in a blender until smooth. Heat butter in a 12” skillet over medium-high heat. Add thinly sliced onion and garlic; cook until golden, 5–7 minutes. Add pears and chopped thyme; cook until browned, 6–8 minutes. Transfer to a bowl; add 3 tbsp. oil, arugula, oregano, lemon zest and juice, plus salt, and pepper; toss to combine and transfer to a serving platter. Add remaining oil to pan; place over medium-high heat. Add pork; cook until browned, 5–7 minutes. Add chile mixture; boil. Cook, until sauce is thick, 2–3 minutes. Spoon pork over salad.
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