Pork Belly Porchetta with Truffles
This is Nadine Levy Redzepi’s high-low approach to pork, combining a humble, fatty cut with upscale but affordable preserved truffles. The meat is cooked until just tender; it won’t be meltingly soft like a braise, but it has that irresistible crunchy layer of fat to keep everything juicy. Slideshow: More Pork Belly Recipes
December 2017