Rafute is one of the most widely recognized and lovedOkinawan dishes. Pork belly or pork shoulder are the 2 main cuts of pork thatare used to make this dish. The pork belly is the best cut of pork to ...

Red-braised pork belly is a quintessential Hunanese dish, and one that delights in pork fat, according to Kevin Pang, co-author of “A Very Chinese Cookbook: 100 Recipes from China and Not China (But ...

Kakuni is a classic Japanese dish featuring tender, melt-in-your-mouth pork belly simmered in a sweet-savory soy sauce broth. Its name translates to “square simmered,” reflecting the dish’s shape and ...

32 ounces Discretion Brewing Uncle Dave’s IPA or similar beer 1. Heat oven to 450 degrees. Separate garlic cloves; cut them in half. Place in bottom of a large roasting pan with quartered onion and ...

It’s that time of year in Northern Nevada, that time we begin to experience moments of spring-like weather interspersed with winter, meaning there’s still plenty of time to gather family to enjoy ...

The first time they entered the Fleur de Lis competion, chefs Torre and David Solazzo of Del Porto Ristorante won Best of Show with this dish. (Romney_Caruso, courtesy New Orleans Food and Wine ...

We’ve been talking with Chef James Fox this week, and today he’s going to share one of his favorite recipes from the Big Earl’s BBQ menu. Definitely the pork belly – I’m a huge fan of it. Pork is ...

Combine all ingredients in a small pot. Bring to a boil, cover and reduce heat to simmer. Simmer for 1-1.5 hours Remove pork belly from liquid and allow to cool. Skim fat and reserve braising liquid.

The secret to this dish is procuring the fattiest, most succulent piece of skin-on pork belly you can find and using only the top half of it. If possible, employ the services of a local butcher, ...

Instructions: Score skin on pork belly with a sharp knife. Season to taste with salt and pepper on both sides. Place the pork belly in a large zipper-top bag and pour molasses over it. Seal the bag ...