You can also add other types of vegetables in place of the white radish (loh bok or daikon ... Be sure to buy well-layered pork belly. I use skin-on pork because it makes the sauce richer ...

Pork belly may have already passed its peak on restaurant menus, but since when did crispy, juicy, fatty pork ever go out of style? In fact, chef Jose Garces thinks you need to use more of this ...

Transfer the cleaned pork belly to a medium bowl and marinate it with fish sauce, salt, sugar, ground black pepper, bouillon ...

This time, only 3 centimeters of the daikon will be used to make a braised dish in a frying ... 3 cm of daikon radish, 3 pork slices (170 grams) for “shogayaki” (shoulder or other parts ...

My version of The Lane Vineyard's mouth-watering pork belly. The Lane chefs cooked the belly overnight at 80C. I cooked mine for 3 hours at a higher temperature.