Pork Belly of the Gods
1 8 pound skin-on pork belly, cut into 4 equal pieces
3 cups plum wine
3 cups pork stock, or dashi
1 cup brown sugar or malt sugar, plus extra
4 pods star anise
2 taplespoons coriander seeds
1 tablespoon Sichuan peppercorns
1 tablespoon white peppercorns
4 sticks cinnamon
4 small chili peppers
2 bunches fresh cilantro
4 stalks green onions, chopped
1 finger fresh ginger, shredded
4 large onions, sliced
2 large beefsteak tomatoes
1 head garlic, smashed and chopped
1 cup unsweetened coconut milk
1) Preheat oven to 350 degrees Fahrenheit. Generously rub pork belly with sugar, 5-spice, and miso. Meanwhile, dryfry star anise, cinnamon sticks, peppercorns, coriander, and chilis in a large wok over high heat until fragrant. Now place spices into a large, deep roasting pan with 1 cup sugar and toss together. Return wok to heat, and sear each side of pork belly pieces until browned (about 2 minutes on each side). Place pieces in roasting pan.
2) Mince 1 bunch cilantro and toss into roasting pan with ginger, 3 stalks green onions, 3 onions, tomatoes, and garlic. Pour in wine, stock and vinegar, then top off with water so pork belly is fully immersed. Cover pan with lid or foil, and bake for 5 hours. Remove pan from oven, and let cool until room temperature. Refrigerate overnight.
3) Remove pork belly pieces, and slice thinly. Arrange pieces over remaining sliced onions on serving tray and reserve.
4) Pour remaining contents of roasting pan into a saucepan over medium heat and reduce liquid to 1 cup. Blend reduced liquid and solids in a blender until smooth, then strain through a fine mesh strainer into a second saucepan over medium heat. Combine with coconut milk and bring to a boil. Pour over pork belly. Garnish with remaining cilantro and green onion, and serve.