Ginger Pork Belly-Chefs to Watch

“Pork belly can be found on restaurant menus across the South, but often restaurants don’t do it well. Sometimes, you get overcooked pork belly that’s too hard and crunchy. Other times, the pork belly is served under-cooked, still fatty and chewy, the natural fats un-rendered because of poor technique. This ginger pork belly starts with a braise and ends with a sauté, ensuring you get a crispy, rich finished result every time.”

Ginger Pork Belly by Ryan Andre

January 2017