We’re sharing three simple techniques for turning tough, raw pork belly into a tender delicacy. Short on time? Pressure-cook it. Feeling old-school? A slow braise is the way to go. Want the best gosh-dang pork belly you’ve ever tasted? Sous vide that sucker, and blow your guests away. Go on, go cook yo’ self some pig. As far as we’re concerned, perfectly cooked pork belly is always a good look.Premiere Date: March 2, 2016 | Runtime: 00:03:59
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