Pork belly may have already passed its peak on restaurant menus, but since when did crispy, juicy, fatty pork ever go out of style? In fact, chef Jose Garces thinks you need to use more of this ...

Most recipes for Bicol express call for all of the ingredients to be thrown together into the pot and simmered, but I prefer to brown the meat first ... Cut the pork belly into one-bite cubes.

Slow cooking the pork belly transforms quite a cheap piece of meat into a tender treat. Just crisp up the skin and serve with some inexpensive lentils. If you can, go to the butcher and choose a ...