Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.

[Photograph: Sydney Oland]

If you really think about bacon, it's basically smoked and cured pork belly. And in my mind, pork belly makes for a really excellent braise. It may seem counterintuitive to braise bacon instead of slicing it and serving it crisp, but after trying it on some savory pancakes with a few sliced scallions and some chili sauce, you'll be looking at the brunch staple in a whole new way.

This recipe takes a bit of work, but what you end up with is so satisfying you'll find yourself braising your bacon for more occasions than just brunch. Use it to top a big bowl of noodle soup, toss it with some white beans and cooked greens, or even eat it on some crusty bread for a BBQ-meets-bacon sandwich that will blow your mind. As always, be sure to use good quality bacon for the best possible results, and make sure to save any leftover cooking liquid to add a smoky-salty note to anything that requires a bit of stock.

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)


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