Braised Berkshire Bacon With Pickled Onions Recipe

Name: Braised Berkshire Bacon With Pickled Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pickled Red Onion; 1 medium-large red onion, sliced thinly parallel to the root end; 1/2 cup red wine vinegar (or as needed); 1/2 cup apple cider vinegar (or as needed); 2 tablespoons granulated sugar (or to taste); Braised Bacon; 8 ounces cured (preferably heirloom) pork belly (smoked or not), sliced into 4 half-inch slabs; 2 cups plus 1/2 cup fresh apple cider; 1 medium onion, roughly chopped; 1 medium carrot, roughly chopped; 1 medium celery rib, roughly chooped; 10 black peppercorns; 3 cloves; 1 cinnamon stick; 2 granny smith apples, cut into quarter-inch rounds; 2 tablespoons moutarde al'ancienne (or other whole grain dijon); 4 tangles of picked red onion (recipe above)

Servings: persons

Pickled Red Onion
1 medium-large red onion, sliced thinly parallel to the root end
1/2 cup red wine vinegar (or as needed)
1/2 cup apple cider vinegar (or as needed)
2 tablespoons granulated sugar (or to taste)
Braised Bacon
8 ounces cured (preferably heirloom) pork belly (smoked or not), sliced into 4 half-inch slabs
2 cups plus 1/2 cup fresh apple cider
1 medium onion, roughly chopped
1 medium carrot, roughly chopped
1 medium celery rib, roughly chooped
10 black peppercorns
3 cloves
1 cinnamon stick
2 granny smith apples, cut into quarter-inch rounds
2 tablespoons moutarde al'ancienne (or other whole grain dijon)
4 tangles of picked red onion (recipe above)

1
Use the handle of a wooden spoon (or similar implement) to gently pack the sliced onion into a jar. For best results, choose a jar small enough to be completely filled with onion.
2
In a bowl, mix together an equal proportion of the two vinegars so that you have more than enough liquid to fill the onion jar halfway. Add the sugar and whisk to dissolve. Fill the onion jar a little more than halfway with vinegar mixture. Top off with water until onions are fully submerged. Seal the jar and turn it over a few times to mix.
3
Let the onions sit at room temperature for at least one, and preferably four hours or more before use. Make sure to taste the onions halfway through the pickle to see if you like the level of acidity. If not, pour out some liquid and replace either with water or with vinegar. Refrigerate leftovers for a week or more.
4
Place the bacon, 2 cups of cider, mirepoix, pepper, cloves, and cinnamon stick in a medium sauce pan. Top off with cold water so that the ingredients are covered by about an inch. Bring to a gentle simmer and simmer uncovered for two hours or until tender.
5
Use a slotted spoon to gently remove the bacon from the liquid. Pat the slabs dry, and reserve them. Strain the braising liquid and reserve it. (You won't need nearly all of it for this recipe, but for heaven's sake, don't toss it out! One dish you could make with it is bacon-onion soup, like this: http://consumed-i-this.tumblr.com/post/70765765/what-am-i-going-to-do-with-all-of-this-bacon)
6
When you are almost ready to serve the pork, get a heavy skillet very hot with a little neutral oil. Sear the bacon slabs hard on both sides. Remove them from the pan and set them aside somewhere warm, seasoning them if they need it.
7
In the same pan-which, should now be coated in delicious rendered pork fat-sear the apples hard on both sides. You want them to be tender, but not mushy, and to get some color. Remove the apples and set them aside with the pork.
8
Deglaze the pan with the remaining cider and an equal amount of braising liquid, scraping the pan with a wooden spoon as the juices reduce. After a minute or two on high heat, stir in the mustard, and continue to reduce until saucy.
9
To plate, lay down some of the pan sauce, top it with a slice or two of the apple, then a slice of pork belly, and then some more sauce. Finish with a tangle of pickled onion.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Pickled Red Onion, 1 medium-large red onion, sliced thinly parallel to the root end, 1/2 cup red wine vinegar (or as needed), 1/2 cup apple cider vinegar (or as needed), and more.

Yes, Braised Berkshire Bacon With Pickled Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Berkshire Bacon With Pickled Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions