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To make savory beer-infused onions with crispy salted pork, you need specific ingredients. Here’s what you should gather for this dish.

Savory Beer-Infused Onions with Crispy Salted Pork

Elevate your culinary skills with savory beer-infused onions and crispy salted pork delight that will wow your taste buds! This recipe combines caramelized onions soaked in rich dark beer with crunchy pork belly for an irresistible dish. I'll guide you through easy steps and share tips for the best flavors. Ready to impress at your next meal? Click through to explore the full recipe and unlock a delicious culinary adventure!
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Ingredients
  

4 large onions, thinly sliced

1 cup of dark beer (non-alcoholic or any preferred beverage)

4 ounces of salted pork belly, diced

2 tablespoons olive oil

2 tablespoons brown sugar

1 teaspoon garlic powder

1 teaspoon thyme (fresh or dried)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

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.

    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.

      Sprinkle the brown sugar, garlic powder, thyme, salt, and pepper over the onions. Stir well to combine.

        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.

          Return the crispy pork belly to the skillet, mixing it gently with the onions. Cook for an additional 2-3 minutes to heat through.

            Adjust seasoning if necessary before removing from heat.

              - Presentation Tips: Serve the savory beer-infused onions and crispy salted pork on a warm platter, garnished with freshly chopped parsley for a pop of color. Pair it with crusty bread or over a bed of creamy polenta for a heartier meal.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4