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Braised Mangalitsa Pork Belly

May 19, 2010

Mangalitsa pork belly with morels and fava beans: a close-up view so extreme you can almost taste it.

Pork belly is a cut connoisseurs love so much because of its unbelievably luscious texture and rich, sweet flavor. When you braise it for 10 hours, as we do in our New York kitchen (to a cut from the fabled Hungarian Mangalitsa breed), the meat achieves a true melt-in-your-mouth tenderness. Meanwhile, its skin forms a caramelized crust on top of the succulent, marbled meat, making for the most luscious bite after bite imaginable. Push your forkful through the green puree beside it on the plate, or catch a pomegranate seed, and the hit of spring flavors that results only intensifies the experience.

Morel mushrooms and fava beans give our pork belly a distinctly spring-like taste. The overall effect is at once indulgently rich and bracingly fresh.

Succulent, delicious pork belly.

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