Braised Pork Belly with Peas and Roasted Carrots

This is the dinner-party pork belly: most of the work happens the day before, and the final sear takes ten minutes. Braising softens the fat and collagen, and pressing the belly under a weight overnight gives you clean, even rectangles that brown beautifully. Apple cider in the braise pairs naturally with pork and reduces into a quick glaze. The puree can be made ahead and rewarmed with a splash of cream. Toasted buckwheat or crushed hazelnuts scattered over the plate add a pleasant crunch.