Crispy Glazed Pork Belly

Ingredients
1 pound pork belly, cut into 1-inch cubes
3 cups apple cider vinegar
1/4 plus 1/8 cup coconut sugar
1 tsp salt
1 tsp pepper
1/2 tsp whole cloves

Directions
In a medium bowl, combine vinegar, sugar, salt, pepper, and cloves until sugar is dissolved.

Heat half of the mixture over medium-high heat until it reaches a boil. Add pork belly cubes and simmer for 20 minutes. While pork is simmering, preheat oven to 400.

Brown pork cubs in a preheated cast iron skillet over medium-high heat until browned on all sides. Place skillet in the oven and bake for 15 minutes.

While pork is in the oven, heat the other half of your vinegar mixture over high heat. Reduce mixture to a glaze; you should wind up with about a quarter cup.

Remove pork from the oven and drizzle with the glaze. Serve immediately.

Notes

• I make my glazes in non-stick skillets, which effectively revokes my dirty hippie card. My desire to have a pan that doesn't wind up irrevocably coated in vinegar candy trumps. Always. 
• The glaze is done when it starts to look foamy/really bubbly. Keep an eye on it or it could completely boil away and burn into candy.
• You could probably use honey or maple syrup to replace the coconut sugar. I'm really not sure.

Duck Fat Home Fries

Ingredients
1 medium Russet potato
1/4 cup duck fat
1/4 tsp garlic powder
salt and pepper, to taste

Directions
Heat duck fat in a cast iron skillet over medium-high heat until it sizzles. Smells amazing already, right?

Peel the potato and cut into 1/4-inch cubes. Sprinkle with garlic powder.

Add potato cubes to the skillet and let brown on all sides, flipping every few minutes. Cook for about 15 minutes until cubes are brown and have shrunken slightly.

Remove from skillet, pat dry with paper towels, sprinkle with salt and pepper, and serve immediately.

Notes

• You could easily use a sweet potato if you don't tolerate regular potatoes very well. Whatever you do, use a starchy potato (not a red potato - too waxy) or the cooking times will be off.
• If you want to use yucca root or some other type of vegetable, it would be best to parboil it first, or it'll take forever to cook.
• I buy my duck fat from Wegman's; it's the D'artagnan brand. The containers for the fat and the stock look almost identical, so make sure you're getting the right thing. Not that I've done that, of course. Ahem.