Pork belly is so popular now, but most restaurants serve it boneless. For my Crispy Pork Carnitas, I tried braising several different cuts. Pork shoulder wasn’t consistent and boneless pork belly didn’t have the same flavor. Bone-in pork belly worked the best. I leave it in the braising liquid until service, then crisp it and served it on a plantain puree sided by salsa verde (made with tomatillos, cilantro and roasted serranos) and a corn salsa.