Name: Beer-Braised Pork on Toast with an Egg on Top
Yield: Serves 3 or 4
Cuisine: American
Ingredients: 3 bottles very light beer or 1½ bottles white wine; 2 to 2½ lb/910 g to 1.2 kg pork butt; 1 tsp ground cumin; 4 slices country bread or Brioche; 1 tbsp kosher salt; 2 bunches watercress, trimmed; 1 tbsp sugar; 2 garlic cloves; 2 bay leaves; 6 to 8 eggs; 3 to 4 tbsp unsalted butter; ¼ tsp ground cardamom; ¼ tsp ground paprika; ¼ tsp ground coriander; ¼ tsp curry powder; Fleur de sel for sprinkling; Kosher salt; 5 tbsp + 1 tsp/80 ml extra-virgin olive oil; 3 onions, sliced ¼ in/6 mm thick

Preparation info

Serves
3 or 4

Difficulty
Complex

Appears in

Huckleberry

By Zoe Nathan

Published 2014

About

It’s best to braise the pork the day before you serve it so it can absorb all the wonderful flavors in the sauce. The key to this dish is cooking the sauce down by more than half, so you get a really nice concentration of pork, beer, onions, and spices. What you lose in volume, you’ll more than make up for in rich, intense flavor. Watercress works really well here because it freshens up the dish, but if you don’t have watercress, use any light green that you see at your farmers’ market, suc