Braised pork belly tacos with watermelon, jicama, and jalapeño salsa from The Food52 Cookbook, Volume 2: Seasonal Recipes from Our Kitchens to Yours by Amanda Hesser and Merrill Stubbs

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

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Notes about this recipe

  • Melanie on March 29, 2014

    We only made the braised pork section of this and made a number of modifications (hence deviating from what would make this recipe a bigger success). I'd like to try this again though as I think it has lots of potential. Substituted pork shoulder as we needed a lot of meat and didn't get a chance to brine it sufficiently. Also didn't have enough stock and juice to fully cover the meat while cooking in its pot. The sections that were submerged and close to the edges tasted amazing. Next time I would use smaller cuts of pork and look to fully submerge.

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