"A common mistake is not cooking it long enough. You should check if the meat is done throughout the cooking process, and you'll know the pork belly is finished when it's fork tender, which should feel like running a knife through warm butter."
"Another mistake is braising it too fast at too high a temperature, which can make the meat tough. Low and slow has always been the key to braising - while you can remedy an under-cooked cut of meat with a little more heat, you can't fix something that's been braised to death."
"If you're braising pork belly in the oven, then cook it at 300 [degrees Fahrenheit] until the meat reaches 200 [degrees Fahrenheit] internally, or when it's fork tender."
"Braising pork belly is a special kind of alchemy that requires just as much attention to timing and temperature control as it does to the ingredients you use."
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