Sauerkraut and caraway pork belly rolls

Roasted pork belly is a dream party food because it can be cooked ahead, requires little hands-on time and is delicious both warm and at room temperature. This version from Kay Chun's book "Gather Around My Table" (Knopf, 2026) boasts succulent meat infused with anise-scented caraway, a classic pairing for both the pork and the sauerkraut topping. Be sure to score the skin before roasting for two important reasons: It helps the fat underneath render, yielding crackling skin, and it also provides built-in guides that make slicing the roast a breeze.

Let the roasted pork rest for at least 1 hour before slicing to ensure tender, juicy meat; this also gives the tanned skin a chance to crisp up even more as it cools.