Braised Pork Belly

Braised pork belly is such a guilty pleasure and, of course, tastes best straight out of the oven before being vacuum packed and frozen for future Bao, taco or other recipes. We are so lucky to be able to source our pork belly locally at the Chesapeake's Bounty farm shop, though Harris Teeter carries it (occasionally?).

Made following David Chang's recipe on Epicurious, scaled accordingly.

For reference, 8.5 lbs of pork belly begat 4.8lbs, a 43% reduction in weight (all fat, some juices) 🙀