Spent most of the weekend cooking, made a ramen broth ala momofuku, similar
to this but following the directions from Chang in Mind Of A Chef (same recipe, longer times). The whole broth process took about 12 hours, but it was all eclipsed by the pork belly.
Got a chunk about 2 pounds from the butcher, didn't have time to do a full 36 hour cook so I did 10 hours at 170*. I used a tare-like sauce similar
to here, but the best part was following the directions
at the end of this one for after coming out of the tub. I strained the cooking juice and reduced it down probably by 75%, what was left was a thick black syrup, I used that to glaze the belly and holy ****, this was one of the best things I've eaten in a long time. I could have used canned chicken soup and the whole dish would have shined almost as brightly because of the belly. Can't wait to make it again, next time with the full 36 hour cook.
Prepped the juicy lucy's to make for dinner tonight, used 2/3 ground beef 1/3 chorizo, made the patties 0.5 oz bigger to try to add some girth to the outside to prevent spillage and vac sealed, will report back with results
