We’ve braised pork belly in cream soda. It is delicious. Recently I was looking for an element to help cut through the fatty richness of the marbled belly meat and balance the sweetness of the cream soda. I found my answer on the pantry shelf. I grabbed a large jar of pickled cocktail onions and added the entire thing to the pan with the cream soda. I deep-fried thick strips of pork belly to evenly brown them, then nestled the meat in the cream soda and onion mixture, and cooked the belly for 3 hours at 300°F. The fat rendered and softened and the meat became tender. The cocktail onions melded with the cream soda and pork juices, adding their acidity to the sauce. Served with the pork belly, the vanilla notes of the soda provided a rich depth to the entire dish. It was a slightly unorthodox combination that created something truly special.
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