Pressing pork matters
November 23, 2010 2:07 PM Subscribe
I've got a nice big piece of pork belly, and I'm going to braise it in cider and wine, as in this recipe
. I've made it before, and it was excellent. Which wine (or cider, or even beer) would you pair it with?
Also, in most recipes for twice-cooked (confit) pork belly ( like this
one ) the meat is weighed down/pressed overnight after it's been cooked once in fat. Why is that? Would it make sense to use this technique in a non-confit recipe, like the braise?