Brined and roasted pork belly from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 574) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Green goddess salad; Florida beets; Sautéed potatoes with parsley; Rice and peas (Jamaican rice with coconut and red beans)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Pork belly brines 3 days.

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