Nothing is more comforting on a chilly winter night then a nice slab of Pork Belly. Paired with some wine or beer, and your have yourself a delectable night in. Thanks to delivery services like, Manhattanites like myself don’t even have to leave the house to get some much needed groceries for a dinner like this. was a huge help, when I realized I had pork belly, some ingredients for marinades, but absolutely nothing else in my fridge. I was out at meetings all day and completely forgot to hit the grocery store on my way home, so whats a hungry woman to do? saved the night!

I plugged in my address and 6-10 grocery stores appeared right before my eyes, offering fresh vegetables, herbs, spices, and everything you would need plus more. The prices are fair for the fact that they deliver in 30 minutes, and I didn’t have to leave my home. also delivers Take Out as well as Booze, however i’m more of a grocery fan now; then again maybe they just spoiled me because it was so cold out!

IMG_8372The menu: Pork Belly Two Ways. A Roasted Beet, Spinach, and Crispy Pork Belly Salad topped with Blood Orange Vinaigrette paired with a 2012 Bolla Soave. This dish was bright, crisp, and absolutely delicious. This recipe is super simple, and something I just happened to whip up after viewing all my ingredients.

Slow Cooked BBQ Pork Belly over Mashed Potatoes and Corn. This dish paired beautifully with Erdinger Weissbräu Dunkel, a stunning, smooth, and creamy dark German beer. This pairing is the ultimate comfort food for winter, and should be enjoyed on a chilly winter night with your loved ones.

Check out for more grocery stores, restaurants, and booze delivery near you!

Pork Belly, Roasted Beet, and Spinach Salad with Blood Orange Vinaigrette- by Sara Lehman

1-2 Slabs of Pork Belly IMG_8365

2-3 Red Beets

2 Scallions

3 Cups of fresh Spinach

3 TBSP Blood Orange Fruit Vinegar (Mangé is company I use)

TT Salt & Pepper

TT Crushed Red Pepper Flakes

Method of Preparation:

1. Preheat oven to 375 degrees.

2. Peel and chop beets the and scallions then toss in some olive oil, salt, pepper, and pepper flakes.

3. Roast beets and scallions in oven for 20-25 minutes until the beets are soft.

4. While the beets are cooking, place spinach in a separate bowl, take the blood orange vinegar, whip with a little olive oil, salt, and pepper, and set aside.

5. Slice the pork belly into thin strips and place in a sauté pan with some olive oil. Turning frequently so they don’t burn, cook the pork belly until crispy; about 10 minutes total.

6. Pat the pork belly dry, and toss with warm beets, scallions, and spinach. Top with dressing.

7. Pour yourself some Bolla Soave, get into something comfortable, and put on a great movie!

Always remember, eat what you like and drink what you love! Please pair responsibly…