Here it is finally! The long-awaited pork belly recipe from our fantastic weekend at Flying Pigs Farm. Sorry for the delay! I promise it’s worth the wait, though. Big hunks of pork belly glazed in a soy-based sauce using the Chinese technique of red-cooking. The resulting meat is both crispy and luxuriously soft with a delicious salty-sweet sauce.
It’s surprisingly easy, but impressive, making it a good dish to serve company. All the . . . → Read More: How to Make Red-Cooked Pork Belly