Dong Po (or Kakuni) style pork belly lunch many days in the making (well started with breaking down, portioning and setting up last week Sunday). Blanched with ginger and scallion, marinated in (light + dark) soy, sake, ginger scallions and a bit of rock sugar; 76 ⁰C sour vide for 16 hrs, then put away. Saved one pack for today, froze the others, the gelatin in the bag made a super stock. Steamed to warm through and enjoyed with rice
Pic CW #Food meat
Pork belly
2/n
Siu yuk
The other large slab from the belly got cured (salt, white pepper, ginger powder and a touch of home 5spice powder; 8 hrs) then sous vide 17+ hrs @ 68 ⁰C, patted dry, pricked and let dry for 4 days.
Roasted it up 450 ⁰C and then broiler to crisp up the skin.
Glad I cut the deep slits at the beginning - made it easy to cut through the crisped skin.
Was a bit of work but 
would do again
Followed mostly https://www.chefsteps.com/activities/crispy-cantonese-roast-pork-belly
Pic cw #Food meat
Pork belly #Cooking 3/n
Partner did all the prep, mise (just look at that!) - the pork belly marinated a week now. So #Dinner came together quick!
Fried up the pork, then the ginger and dried red chili and sichuan peppercorns, and garlic, then the jalapeño and bell pepper slices (that's what we had around), and the pork went in again mixed and then the last bit of sugar, shaoxing and powdered Sichuan peppercorn for extra oomph.
Based on woks of life
https://thewoksoflife.com/sichuan-three-pepper-pork-belly-stir-fry/#recipe
CW #Food meat
@SRDas that looks absolutely delicious
@noplasticshower it did turn out great! Didn't even need a dipping salt
@SRDas Looks fantastic!!
@SRDas I don’t particularly eat pork but can I come over ‘for research purposes’?
@skinnylatte @farah kosha mangsho feels a lot more work - you have to keep stirring.
But yes!
To me kosha mangsho and rendang are intertwined
@farah 
yes - this is a lot and I appreciate all opinions