For someone who truly loathes winter, I do acknowledge one upside to this almost irredeemable season: warming comfort foods. 'Tis the season to roast some chestnuts, brew some mulled wine, stew some meat, and cultivate that bodacious winter bod. If you need a place to start, allow me to introduce my latest recipe.
This dish combines some of my favorite winter produce — chestnuts, Brussels sprouts, and pomegranate — with one of my all-time favorite indulgences, pork belly. To roast the meat, I took a page from Momofuku's book (because, let's be honest, who does pork belly better?) by rubbing it with a liberal amount of salt and sugar and letting it sit overnight before throwing it into the oven. The end result is flavorful, unctuous pork belly that's crispy on the outside and tender on the inside. However, if you're pressed for time or winging dinner like I so often do, you can skip the overnight step and just try to let the pork marinate in the seasoning for as long as possible.Read More