Name: Pork Belly Skewers
Cook time: 45 min
Total time: 3 days (includes brining and pressing)
Yield: Makes about 60 skewers
Ingredients: 4 teaspoons coriander seeds, toasted; 2 teaspoons fennel seeds, toasted; 1 gallon water; 1 1/3 cups kosher salt; 2/3 cup granulated sugar; 3 (4-to 5-inch) fresh red chiles, thinly sliced; 1 tablespoon black peppercorns; 2 shallots, sliced; 3 garlic cloves, smashed; 3/4 cup daun salam (Indonesian bay leaves; 3/4 ounce); 3 pounds pork belly, skin discarded; 2 tablespoons vegetable oil; 1 medium onion, cut into 6 wedges; 1 head garlic, left unpeeled and halved crosswise; 2 shallots, halved lengthwise; 2 cups chicken stock or reduced-sodium chicken broth; 1/2 cup plus 2 tablespoons Asian fish sauce; 1 cup grated palm sugar (8 ounces); 1/2 cup plus 2 tablespoons fresh lime juice; 5 tablespoons rice vinegar (not seasoned); 6 tablespoons chopped cilantro stems; 7 (4-to 5-inch) fresh red chiles, chopped, including seeds; 12 garlic cloves, chopped (about 6 tablespoons); Equipment: about 60 (8-inch) wooden skewers, soaked in water 1 hour

A candylike sweetness and a crunchy exterior transform these skewers into adult lollipops. Zak Pelaccio, who brings Southeast Asian street food to a restaurant setting at Fatty Crab, explains that the recipe, despite the fact that it takes a long time, is actually quite easy. "You cook it in advance, then you just crisp it, and you know it's going to be good."

Cooks' notes:

•Braised and pressed pork belly can be chilled up to 5 days (remove weights after 1 day).
•Chile sauce can be made 3 days ahead and chilled.
•Pork belly can be grilled in an oiled grill pan over medium heat.◊

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.