Oaxacan Pork Belly Braise

Method

1. Gather and prep everything first: olive oil, garlic, yellow onion and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the leeks in a little butter until translucent.
3. Add the pork belly and let it sun-dried-tomato, undisturbed, so it takes on real color before you stir.
4. Stir in the garlic along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the cream, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with chili crisp and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.