Dinner

Slow-Roasted Pork Belly with Charred Pineapple-Habanero Gastrique, Black Garlic & Cilantro Oil

A 2-pound slab of pork belly braised low and slow in a fragrant broth with cumin and Mexican oregano until the meat becomes impossibly tender and nearly gelatinous at the edges, then seared skin-side down in a screaming-hot cast iron until the fat renders and crackles into burnished, brittle caramel. Served with a bright charred pineapple and habanero gastrique, garnished with black garlic and cilantro oil, alongside cilantro-lime cauliflower rice.