Braised pork belly with pickled radishes from Food & Wine Annual Cookbook 2011: An Entire Year of Recipes by Food & Wine

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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

  • nicolepellegrini on March 31, 2017

    My go-to way to make pork belly. Easy and it has that rich, sweet flavor just like the roast pork I always remember from Chinese restaurants. Great in fried rice or over plain white rice with mustard greens or other Chinese greens.

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