Here, we’re sharing three simple techniques for turning tough pork belly into a tender, melt-in-your-mouth delicacy that augments all sorts of dishes. Short on time? Pressure-cook it. Feeling old-school? Braise it slowly in that gorgeous dutch oven decorating your stovetop. Want the best gosh-dang pork belly you’ve ever tasted? Sous vide that guy, then watch your guests fall out of their chairs. In anything from stews to salads, sliders to steamed buns, a fatty slice of belly amps the eating experience way, way up. So go on, go cook yo’ self some pig. Because as far as we’re concerned, perfectly cooked pork belly is always a good look.