These are some of the pix we didn’t use in the new book, Ruhlman’s Twenty, and I wanted to share them because they make me hungry for pork belly. But when I sat down simply to mention this dish, Crispy Pork Belly with Miso-Caramel Glaze, it surprised me with all the lessons it has wrapped up in it. First of all, it’s a delicious dish (I was delighted that Rob Misfud, in his review of the book in Toronto’s Globe and Mail, tried it and loved it—while it’s not difficult, it’s more involved than most of the other recipes in the book).  But go below the deliciousness and you will see it’s a lesson in braising, in understanding the nature of pork skin, of the power of sugar, of using a definitively sweet ingredient in a Read On »