Adobo Pork Belly

Ingredients

1. Slice belly lengthwise into 1 1/2 – 2 inch slices. Trim fat on top of slices to about 1/3 inch. Diagonally score top layer
   of fat both ways, try to avoid cutting into meat.
2. Oven to 250. Dump flour into an oven bag. Set in a large baking pan. Place pork in a single layer. Set aside.
   In a small saucepan, over medium heat, bring vinegar to a boil. Reduce heat to a brisk simmer and cook for 5
   minutes, will reduce by about 25 %.
3. Add water, soy, brown sugar, garlic, bay leaves, chili pepper, black pepper and
   msg.
4. Continue to simmer another minute to dissolve brown sugar. Carefully pour over pork. Seal up bag. Carefully
   snip 5-6 1/2 slits in top of bag to release steam.
5. Braise for 3 hours, Check for doneness, should be tender but not falling apart. Will feel jelly like when poked,196 to
   210 degrees on a thermometer. May need another 30 minutes.
6. When done, remove from oven and cool in bag for 1 hour. Transfer pork to another dish, big enough to hold pork in
   a single layer.
7. Carefully pour juices over meat. Cover with a piece of plastic wrap then another pan. Top this evenly
   with several large cans.
8. Chill over night. This step compresses meat to facilitate cutting into chunks that stay
   together. Okay to skip if not looking for small perfect pieces.
9. Remove congealed fat and discard. Lift meat out of pan, scrape excess juices back into dish, then transfer strips to a
   cutting board. Scrape all of juices into a medium sauce pan. Bring to a boil then reduce heat to a brisk simmer and
   reduce by almost half, 30-45 minutes.
10. Watch carefully toward end of time. Taste and season well. To balance the rich
    concentrated sauce, add a dash or three of rice wine vinegar. Sometimes a pinch of sugar is required. Strain into
    another container and allow to cool to room temperature.
11. Cut meat into chunks, as small as 3/4 inch (appetizer) to 2 inches (entree).
12. Return to dish. Pour over broth. Gently
    stir to ensure meat is coated. Cover and chill till needed.
13. Oven to 450. Move oven rack to top third. Line a shallow rimmed dish with foil and parchment. Lift chunks out of
    pan ( juices will cling and that is okay) and arrange on prepared sheet with a good inch and a half between pieces.
14. Transfer all bits of congealed stock to a small bowl and microwave about 15 seconds, just till melted. Set aside.
    Roast 5 minutes, flip over, baste with reserved juices, cook another 5, flip and baste again, roast another 3-5 minutes
    till sizzling
15. Insert a toothpick/skewer for appetizers. Serve on a bed of fried bean thread, garnished with chives.