BRAISED PORK BELLY WITH CARAMELIZED APPLES … Brasato di Pancia di

The first time I was introduced to braised pork belly  it was made by our good friend and exceptional chef Andy Chan.  The dish was pork belly in taro root.  The meat was so luscious, so tender it literally melted  in your mouth.  Truly heaven on a plate.  This recipe from Mark McEwan’s most recent cookbook, FABBRICA,  evoked the same wonderful feelings.

You’ll find this recipes on my food blog

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