Personally, if I see pork belly on a menu it's pretty hard to manoeuvre me towards another dish. It's a great cut to cook at home too, and so versatile – you can use it in so many different cuisines, from Asian dishes to the traditional British Sunday Roast.
The videos below from the guys over at ChefSteps shows you how to cook pork belly using three different methods: braising in the oven, pressure cooking (with a nice sear to finish it off), and of course, this being ChefSteps, sous vide.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.