Sake-and-Soy-Braised Pork Belly

For sweet and sticky glazed pork belly, start with caramel. Melting dark brown sugar with a splash of water creates the thick, bittersweet foundation of a braising liquid (loosely inspired by the flavors of Japanese kakuni) that reduces to syrupy perfection while the pork belly becomes shreddably tender and moist. There’s no need for an initial sear on the meat either; that sauce packs more than enough umami flavor. Soy sauce, earthy-sweet sake, and a trio of aromatics—ginger, chile peppers, and garlic—add balance with just the right amount of heat.