Braised Pork Belly with Pickled Radishes
Richard Blais crashed in the final moments of Top Chef Season 4 when his pressure-cooked pork belly did not turn out to be as delicious, or nearly as tender, as he had hoped: He didn't leave the meat in long enough. Gail Simmons chooses to stick with a more classic cooking method, marinating the pork overnight and braising it in a savory soy-and-mirin broth. More Pork Recipes
January 2010
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Credit:
© Anson Smart
Recipe Summary
Ingredients
Directions
Make Ahead
The pork can be prepared through Step 3 and refrigerated in the broth for up to 4 days. Reheat before proceeding.
Suggested Pairing
Pork belly is rich, so any wine without substantial tannins tends to disappear when served with it. A red wine from the Rhône Valley will make a good partner.