Braised Pork Belly with Caramel-Miso Glaze

Pork belly, the cut from which we get bacon, is my favorite part of the pig. It’s got succulent meat and plenty of fat, and can be used in many different preparations, from the Chinese char sui (barbecue) to bacon and pancetta to braises like the one here. You need to make this dish at least a day ahead of serving it, or as much as a five days ahead, because the pork needs to chill in its cooking liquid, which can be water, pork or chicken stock, or, as here, orange juice. I recommend that