LoL! Good story.
Some talker/comedian, maybe Kenn Kington, once talked about how his wife, “the smartest person I know”, still sometimes had her moments.
They were driving along and passed a Deer Crossing sign and she asked, apparently without any irony, how it was that the deer knew that was where they were supposed to cross.
He said his reply was:
Making Chairman Mao’s Red Braised Pork Belly recipe from Woks of Life
I got these skin on slices from Wild Fork. I was so happy to find this I’ve been “saving”/hoarding them for years! Hope it’s not a wasted effort.
Cubed
Blanched
Melting rock sugar
Stirring in blanched pork cubes
Simmering
…waiting
Oh, man! Can’t wait to see the final product! How long?
Too long!
“Bring the mixture up to a simmer over medium low heat for 1 hour. …Once the pork is to your liking in terms of tenderness, turn up the heat to cook off any excess sauce, stirring constantly.”
I’ll stay up just to see that hahaha. Looking forward to the pics!
I chickened out, and may not have reduced the sauce enough.
It tastes and smells pretty good though!
ETA It tastes pretty amazing and the texture is just right!
I was about to say I’d be happy to take it off your hands if you find it disappointing. Didn’t think you would, though.
Lovely!
Looks really good but even though I am a pork belly (and its fat) lover in all its forms, I have to admit your pork belly might have too much fat/meat ratio - it’s a little bit hard to see on your finished pic, how much fat “cooked out” during the cooking ?
I’m guessing, but not a lot. I would probably look for thinner layers of fat if I didn’t already have the slices from Wild Fork. I usually get it at our local Asian market. Do you have a preferred source?
I remember reading about ideal fat layers for a particular recipe, but can’t recall where, or what the recipe was four. I think the phrase “four layer” was used.
ETA This recipe for Siu Yuk mentions “three layer”.
I enjoyed it “as is” last night, but can’t imagine eating a lot of it at a time.
Found it! This is from a recipe on ChefSteps for sous vide pork belly “Crispy Cantonese Roast Pork Belly (Siu Yuk)” . You can ignore the sand ginger part
Using this cut from this time
After Sou viding the belly is air dried a few days, then finished in an air fryer oven.
I use pork belly for many things, but i have a favorite seasoning for pork, and it’s made 25 minutes away from. Pleasoning is my pork go-to. Just work so well with fatty pork. I now use it as a rib rub, also.
Thx for posting that video! Before I start watching, does the method shown involve sous vide?
Yes! I’m sure there are subs, but I’m having a SV weekend.
It’s a good video.
Garlic confit!
Look forward to seeing the crackling when you’re done!
Lucky you! I have no sous vide gadgets, so will have to find a different method. I think @PedroPero had it down to a T.
I think although the young man in the video keeps saying "there’s no rhyme or reason " for the various steps, he does a nice job explaining all the rhyme and reason for the sous vide, and several other things.
*Almost down to a T 
The pieces of pork belly that I can get my hands on are too thin, not like that beautiful center cut piece @shrinkrap has above. ^^^^^
Guess you fake it well enough, then 
Not really faking it as the meat is juicy and tender, and some of the skin is crispyand cronchy, but the fat cap isn’t thick enough on most of the pieces I get to achieve the ultimate crackling that I’m looking for.
