Soy and Sake Braised Pork Belly

Soy and Sake Braised Pork Belly

This meltingly tender pork is even better if made the day before serving. Cool the meat in the stock then cover and refrigerate overnight. Lift off the fat that will have set on the surface and re-heat in the oven.

Serves 6

Photography by Manja Wachsmuth
From issue #50
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