This recipe comes from America's Test Kitchen's new cookbook, "A Very Chinese Cookbook: 100 Recipes from China and Not China (But Still Really Chinese)," by Kevin Pang and Jeffrey Pang.
Red-braised pork belly is a quintessential Hunanese dish, and one that delights in pork fat, according to Kevin Pang, co-author of "A Very Chinese Cookbook: 100 Recipes from China and Not China (But Still Really Chinese)."
Twelve years ago, Kevin Pang, a Chicago-based food writer, got an email from his parents, telling him to check out a video. He promptly ignored it, as people sometimes do with their parents' media recommendations.