I can believe that the current ATC doesn't know how to cook it, but there's definitely at least one recipe from Cook's Illustrated or Cook's Country going back

I can believe that the current ATC doesn't know how to cook it, but there's definitely at least one recipe from Cook's Illustrated or Cook's Country going back around a decade that advises using a cold, dry pan for crispy pork belly, which I'll still do today. I also recall that all the talent left to join Chris for Milk Street, which is who would have published that technique.