French · Dinner
Grilled Pork Belly with Caramelized Onions
Pork belly slices grilled until the fat renders and the edges char, served over sweet caramelized onions cooked slowly in butter until deep amber. Finished with sherry vinegar and fresh thyme, this French bistro-style plate balances rich, fatty pork against soft, jammy onion sweetness.
$6
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
783Calories
24.9gProtein
72.1gFat
11.9gCarbs
5.4gSugar
1.9gFiber
1360mgSodium
161mgChol
30.3gSat Fat
560mgPotassium
55mgCalcium
1.9mgIron
0.9mcgVitamin B12
8mgVitamin C
Goes well with
Sparkling Apple Juice or Pressed Apple Cider
local
Cidre Brut (French Dry Cider)
international
low-carb
herb-salt
hidden-gems
Instructions
1
Prep
Pat pork belly slices dry with paper towels and season both sides with salt and black pepper; let sit at room temperature 10 minutes.
2
Sweat
Melt butter in a skillet over medium-low heat, add sliced onion and a pinch of salt, and cook 10 minutes, stirring occasionally, until translucent.
3
Caramelize
Continue cooking onion over low heat 25 minutes, stirring every few minutes, until deep amber brown and jammy; stir in minced garlic in the last 2 minutes.
4
Grill
Brush pork belly slices with olive oil and grill on high heat 4 minutes per side until deeply charred at the edges and fat renders crisp.
5
Rest
Transfer grilled pork belly to a plate and let rest 5 minutes.
6
Plate
Spoon caramelized onions onto a plate, lay grilled pork belly slices over the top, scatter fresh thyme leaves, and drizzle with sherry vinegar.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork belly, cut into 1/2-inch thick slices
- 22 medium onion
- 2 tbsp2 tbsp butter
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh thyme
- 2 tbsp2 tbsp sherry vinegar
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp olive oil
