This was the original post with the ingredient list.The twice cooked in that post was poached then smoked.
Here its going to be poached,pressed then hard fried the next day.
I pulled a 1& 1/2 litre bottle of frozen master stock out,then added to it an easy 2 litres of pork stock left over from the general purpose batch I did ears & things in.
The ingredient list & measurements are in the original post.I just touched it up with some fresh garlic, cilantro stalks & roots,star anise,ginger,fennel seed & a chopped blood orange,yellow rock sugar & a splash more soy.I do all this from taste & quite a few years of making this dish with different meats.
First timers might want to follow the recipe(well sort of a recipe) that I posted in the original thread.
My bit of belly is 2kg,pretty lean for belly.Pot big enough to take it flat & covered by liquid.
If I had some green shallots they would have gone in there to,likewise some dried chinese mushrooms. I chucked in 2x red shallots & 2x smoked dried chilli.
The tricky thing here is the reduction over time concentrates the salt so you have to be a bit cautious.
You want a gentle simmer,really gentle.Its a bit flexible ,you can take it to almost cooked through then turn it off & let it cool in the stock ,up to you. About an hour will do it on a gentle simmer.
From there I will press & cool overnight like Clarissa.Then cut into cubes 2"x 2" or close hit it hard in the wok to crisp the skin give it a slug of poaching liquid to deglaze ,touch it up with hoi sin or similar .Thats for tomorrow.