I modified a recipe from the December 2013 issue of Saveur and finally used up the pork belly that has been hibernating in my freezer since last year.
3 lb. boneless/skinless pork belly
1 tbsp. crushed red chile flakes (I used gochugaru because it's what I had)
1/2 cup olive oil (I used a lot less)
16 oz. beer
3 cups chicken stock
1/2 cup sherry wine vinegar
3 tbsp. maple syrup
2 pickled Calabrian or hot cherry peppers, seeded (I omitted)
2 pears, thinly sliced (I used apples)
2 cups baby arugula
Rub pork with chile flakes, salt and pepper on a baking sheet; chill two hours (I let it sit out at room temp for just over an hour). Heat oven to 325F. Heat 1/4 cup oil in oven safe dutch oven over med-hi heat. Pat pork dry with paper towels; cook until browned, 10-12 minutes. Add beer, cook until reduced by half, 4-5 minutes. Add stock, bring to a boil. Place in oven and bake, covered, until pork is tender 1-1.5 hours. Let pork cool, then cut into 2" pieces. Puree 1/2 cup pan drippings, plus vinegar, syrup, peppers, and salt in a blender. Heat 2 tbsp. oil in a a 12" skillet over med-hi heat. Cook fruit until golden, 4-6 minutes; transfer to a bowl. Add remaining oil and pork to skillet and cook until brown and slightly crisp, 5-7 minutes. Add vinegar mixture; cook until sauce is thick, 2-3 minutes. Transfer to bowl with pears, add arugula and toss to combine.
This is hearty fare. We ate it after an 8 mile hike, and even I couldn't eat much. The recipe would serve 8 easily as an appetizer.
Ian took these pictures with his new low light lens, hence the gratuitous Pom-diggity shot.