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Pork Belly

Witty very graciously gave me pork belly to cook. He also pointed me to this recipe. I seared the pork belly for a minute, then cut it up. I cooked it in soy sauce, some sugar, and red wine. After awhile, I took out some of the braising fluid and reduced it further.
The result was delicious: porky, rich, succulent, great balance of umami and sweet. And quite easy to make as well, so long as the skin has been removed.
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