Eat It: Braised Pork Belly from Le Bal Café

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Eat It: Braised Pork Belly from Le Bal Café

It'll take a while in the oven, but it's worth it. Wake up early and get to work on this kimchi-topped braised pork belly from Anna Trattles and Alice Quillet, the chefs behind Le Bal Café in Paris.
September 14, 2014, 2:00pm
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Some of the best food in Paris isn't even French. Hell, it isn't even English, despite the fact that the chefs behind Le Bal Café originally hail from the UK.

Le Bal's Anna Trattles and Alice Quillet recently took us on a boozy night out through Paris that ended back at the café with a hearty, Asian-influenced meal of pork belly over rice, topped off with kimchi, vegetables, and a fried egg.

It'll take about 10 hours to cook, so start this in the morning with an expertly made cup of coffee—none of that old-school Parisian sludge—and refrigerate it overnight. Then you've got pork belly ready to crisp up for dinner all week long. Life could be a lot worse, you know.

Get the recipe for Le Bal Café's braised pork belly here.