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This wasn’t the prettiest dish I’ve ever plated, but even my talkative internal critic agreed that these slabs of pork, which I rubbed with salt and oregano and slow-roasted at 250° for two hours, were juicy and flavorful. I de-leafed Brussels sprouts and sautéed the greens in duck fat before braising them, and I dressed the meat with a brown butter sauce (which caused a stir in the dining room when it foamed violently after I added vinegar to the hot fat). I served Cantillon’s Rosé de Gambrinus, a raspberry-infused lambic beer, which I joked was a regional pairing: Cantillon is based in Brussels.