Savory Beer-Infused Onions with Crispy Salted Pork Delight

Ingredients

• 4 large onions, thinly sliced
• 1 cup dark beer
• 4 ounces salted pork belly, diced
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon thyme
• 1 Prise salt (to taste)
• 1 Prise pepper (to taste)
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the diced salted pork belly and cook until it becomes crispy and golden, around 6-8 minutes. Remove the pork from the skillet and set aside on a paper towel-lined plate to drain excess fat.
2. In the same skillet, add the thinly sliced onions. Sauté them in the rendered fat from the pork for about 10 minutes, stirring occasionally, until they become soft and caramelized.
3. Sprinkle the brown sugar, garlic powder, thyme, salt, and pepper over the onions. Stir well to combine.
4. Pour in the dark beer, scraping the bottom of the skillet to release any flavorful brown bits. Simmer the mixture for about 15 minutes until the liquid reduces and the onions are well-coated in a savory glaze.
5. Return the crispy pork belly to the skillet, mixing it gently with the onions. Cook for an additional 2-3 minutes to heat through.
6. Adjust seasoning if necessary before removing from heat.