https://serenityspaonline.com/jta93lo74b Note: I used a technique from Thomas Keller's Ad Hoc cookbook -- after the braising is done. I carefully lifted the pork belly from the cooking pan and put it in a clean pan. I strained all the liquid and poured that over the pork belly. I then covered with plastic wrap, put a pan on top of the pork belly and then added some heavy cans of vegetables to weight it down and I put it in the refrigerator overnight. This is suppose to compress the pork belly and give a really flat surface so when you brown the pieces, all surfaces are in contact with the skillet. This isn't a necessary step; I just wanted to give it a try.
https://www.prehistoricsoul.com/asr0xp1de7s I always like to brown the pork belly after braising to get the crispy outside no matter what you use it in.
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