I have a question about the recipe "Braised Pork Belly Tacos with Watermelon, Jicama & Jalapeño Salsa" from a la Alison. Can I make the pork ahead of time and reheat?
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Yes, I am sure you could. I image the delicious braising liquid might be absorbed, but still have a strong flavor. Since pork belly, by definition, is a very fatty cut of meat, my only fear is it might not be as tender as it will be initially. I am sure it will still work though!
Honestly, I wouldn't know because braised meats never make it to the reheating stage in my house!
The beauty of braising is it doesn't need constant supervision. Brine the meat, make a quality braising liquid, and let it do its magic!
Like overnight, but easier.
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