Pork belly, the rich cut used for bacon, makes a luscious dish when braised until tender. azhotdish calls Jean-Georges Vongerichten’s braised pork belly with shallot-ginger confit “easy and delicious.” The braised filling of David Chang’s pork-belly buns is also great over rice, says BigSal, who adds, “We devoured the pork belly in no time.”

Botch makes it Chinese-style, braised in beef stock with a little soy sauce, 1/4 cup vinegar (Chinese red or black, if available), a few star anise, a cinnamon stick, and a sliced orange, rind on. “It’s just right sliced in thick strips over rice,” says Botch, “with some sautéed veggies (garlic/oyster sauce is nice) on the side. Maybe a couple nice beers to go with it.”

Board Link: Pork Belly Recipe

See more articles