Description

This Beer Glazed Onions and Salt Pork recipe combines crispy, rendered salt pork with sweet, savory onions cooked down in craft beer, brown sugar, and apple cider vinegar to create a rich, flavorful appetizer or side dish. The slowly caramelized onions glazed with beer add a complex depth of flavor that perfectly complements the salty pork, making it an indulgent yet approachable dish.

Ingredients

Scale

Salt Pork

4 slices thick-cut salt pork (approx. 1/2 pound)

Beer Glazed Onions

2 large onions, thinly sliced
1/2 cup craft beer (preferably a robust amber or ale)
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
Salt and freshly ground black pepper to taste
Fresh thyme leaves for garnish (optional)

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Instructions

Prepare Salt Pork: Rinse the slices of salt pork under cold water to remove excess salt. Pat them dry thoroughly using paper towels to ensure even crisping.
Render Salt Pork Fat: Heat a large skillet over medium heat and place the salt pork slices in the pan. Cook slowly for about 8-10 minutes, turning occasionally, until the pork is crispy and fat is rendered out.
Remove Salt Pork: Transfer the crispy salt pork slices to a paper-towel-lined plate, leaving the rendered fat in the skillet for cooking the onions.
Cook Onions: Add the thinly sliced onions to the skillet with the rendered pork fat. Cook over medium heat, stirring occasionally, until the onions become translucent and begin caramelizing, about 15 minutes.
Add Beer and Glaze: Pour in the craft beer, then stir in the brown sugar and apple cider vinegar. Mix well, and allow the mixture to simmer for another 10 minutes, until the onions are tender and the liquid has reduced to a thick, syrupy glaze.
Season: Taste and season the beer-glazed onions with salt and freshly ground black pepper as needed.
Assemble and Garnish: Serve the glazed onions over the crispy salt pork slices and sprinkle with fresh thyme leaves if desired.
Serve: Enjoy this dish hot as a savory appetizer or a flavorful side to a main meal.

Notes

Choose a robust amber or ale beer for a richer, deeper flavor in the glaze.
Be careful when seasoning with salt, as salt pork is already quite salty.
For a vegetarian version, omit the salt pork and cook the onions in butter or oil instead.
Fresh thyme garnish adds an aromatic touch but is optional.
This dish pairs well with roasted meats or mashed potatoes.