Two Meat Recipe
Make Two Meat Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef Shoulder (Sous-vide or braise)
Pork Belly (Crispy)
Accompaniments & Sauce
Method
Beef Shoulder (Sous-vide or braise)
- 1
Season and Sear
Pat the beef chuck roast dry. Season evenly with kosher salt and freshly ground black pepper. Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. When shimmering, sear the roast on all sides until deeply browned (2–3 minutes per side). Remove and set aside.
- 2
Braise (Oven) Option
Preheat oven to 300°F (150°C). Place seared roast in a Dutch oven. Add minced garlic, beef stock, and thyme sprigs. Bring stock to a simmer on the stovetop, cover, and transfer to the oven. Braise until fork-tender, about 2 to 2.5 hours. Spoon cooking liquid over the meat occasionally.
- 3
Sous-vide Option
If using sous-vide: place seasoned, seared roast in a vacuum bag with a little beef stock and thyme. Vacuum and cook at 135°F (57°C) for 24 hours for tender, sliceable meat. After cooking, remove from bag, reserve juices for sauce, and pat meat dry. Quickly sear on high heat (30–60 seconds per side) to develop color.
- 4
Rest and Shred/Slice
Once tender, remove beef from braising liquid and let rest 10 minutes. For presentation: slice into 1/4" slices or pull into large shreds. Reserve 1/2 cup braising jus; skim fat and reduce slightly over medium heat to concentrate flavor (2–4 minutes). Adjust seasoning with salt and pepper.
Pork Belly (Crispy)
- 5
Dry Brine
Toss pork belly pieces with sea salt, brown sugar, and smoked paprika. Spread on a rack set over a tray and refrigerate, uncovered, for at least 1 hour (or up to overnight) to dry the surface for better crisping.
- 6
Pan-Fry to Crisp
Pat the pork pieces dry. In a heavy skillet, add 1/2 cup vegetable oil and warm over medium-high heat until shimmering but not smoking. Working in batches to avoid crowding, add pork pieces and fry, turning occasionally, until exterior is deep golden brown and crisp and interior is tender (about 6–10 minutes). Use a thermometer if desired — pork should reach at least 145°F (63°C) internal before resting. Transfer to a paper-towel-lined plate and sprinkle lightly with additional sea salt if needed.
- 7
Alternative Oven Finish
For less active frying: roast pork pieces at 425°F (220°C) on a wire rack for 25–30 minutes, turning once, until caramelized and crisp. Finish with a quick broil if needed.
Accompaniments & Sauce
- 8
- 9
Quick Pickled Onions (Optional)
If you want pickled red onions: thinly slice 1/2 small red onion and toss with 1 teaspoon lemon juice and a pinch of salt. Let sit 10–15 minutes to soften and slightly tart.
- 10
Finish Sauce
Take the reserved 1/2 cup braising jus from the beef. Skim any excess fat and simmer over medium heat until slightly reduced, about 2–4 minutes. Taste and adjust with a pinch of salt or a few drops of lemon juice for brightness. If you reduced too far, whisk in a pat of cold butter off heat to emulsify and shine the sauce.
- 11
Plate and Garnish
Divide mashed potatoes between 2 plates (about 1 cup each). Arrange several slices or a portion of shredded beef (about 3/4 lb total distributed) and 1/2 lb of crispy pork belly pieces alongside or atop the mash. Spoon reduced braising jus over the beef and a little around the plate. Scatter microgreens or chopped parsley over the meats and mashed potatoes and tuck a few pickled onions on top or to the side. Finish with a light grind of black pepper and a small squeeze of lemon if desired.