Once overshadowed by its cured and sliced counterpart bacon, pork belly has seen a recent rise in popularity, due in no small part to our current fascination with ramen and of Momofuku. However, there's much more to this fatty cut. Give a 5-pound pork belly to Tamar Adler and Antonia James, and see how they use it for days. Swap around the spices and watch the pork belly transfer from your noodle bowl to your taco shell. Braise it simply, slice it up, and enjoy the little morsels on a piece of crostini. Use the rendered fat and braising liquid leftover to give everything a little extra porky flavor.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).