Beer-Braised Pork on Toast with an Egg on Top

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