Two weeks ago to celebrate my brothers and I being together I made a most extravagant pork belly dish.
The whole thing: braised, deep fried, ice water cured overnight, sliced, six hours steamed entire pork belly, skin on.
Steamed in bowls with rice wine, soy sauce, star anise, root ginger, and scallions. That liquid and all the goodness rendered out of the pork belly from six hours steaming then thickened in the wok with corn starch.
Served skin up, sauce poured over it, with Carolina Gold rice, and halved, roasted baby Bok Choy finished with rice vinegar, soy sauce and chili oil.