Pre-seasoning the pork belly with salt not only flavors the meat itself, but creates a crispy crust, while dry white wine helps balance the richly fatty meat. Save rendered fat for searing vegetables ...

To serve, carve the pork into thick, juicy slices and plate it with the baked apples and softened onions, spooning over a little of the pan juices for extra richness. Image credit: Spier Farm Wine A ...

Smoky, sweet, and a little spicy, these chunks of spice-rubbed pork belly transform into a crispy-chewy pile of pork in a smoker or oven. Paige Grandjean is a food editor, recipe developer, and food ...