Pork belly doesn't get more indulgent than this. Amazingly tender pork cooked in oil and served with sharp, spicy trimmings. For this recipe you will need a chef's blowtorch, a heavy weight to press the pork and a food processor.
BRAISED LAMB NECK Lamb necks, an underappreciated cut, are fantastic when braised, such as in this homey stew from Boston chef Tony Maws. The meat gets succulent and tender as it cooks in the slightly sweet braising liquid flavored with white wine and fresh herbs, while the neck bones, in turn, intensify and flavor the broth.