Root Beer Pork Belly and Honey Onion Jam Popover

Root Beer Pork Belly and Honey Onion Jam Popover


Root Beer Braised Pork - Root Beer Braised Pork

8 oz - pork belly

¼ cup - shallots, sliced

4 cloves - whole garlic, peeled

12 oz - root beer

½ cup - ketchup

¼ cup - grape jelly

3 tablespoons - soy sauce

½ cup - water

2 tablespoons - molasses

Honey and Onion Jam - Honey and Onion Jam

2 tablespoons - olive oil

1 cup - Vidalia onion, julienne

¼ cup - honey

3 tablespoons - soy sauce

3 tablespoons - balsamic vinegar

4 tablespoons - ketchup

Popover Batter - Popover Batter

2 - eggs

1 cup - milk, room temperature

1 cup - all-purpose flour

1 teaspoon - kosher salt

4 tablespoons - warm fork fat

½ teaspoon - ground nutmeg


Render pork belly in an oven safe skillet and reserve pork fat for batter. Add shallots and garlic and sauté. Add remaining ingredients for braising liquid. Cover pan and place in 350-degree oven for 1 hour to 1 hour 15 minutes.

Onion Jam: In a preheated skillet, heat olive oil. Add onion and sauté until golden brown. Add honey and remaining ingredients in the jam recipe and reduce by half over about 15 minutes.

Popover Batter: Preheat oven to 400 degrees and grease the desired pan. Heat the empty pan for 5 minutes. Mix eggs in blender until light yellow. Add milk and blend. Add flour, salt, warm pork fat, nutmeg and blend until smooth. Pour batter in warm pan and return to oven for about 20 minutes. Remove from oven and serve warm with pulled root beer pork and honey onion jam. Top with fried egg and popcorn as desired.