I know, I used to talk more in my previous cooking reports
The problem is, I am very short of time right now, which is also the reason why I just now posted that pr0n0graphy also the cook took place last Saturday.
The idea derived from my preparation thread
thanks to landarc.
The pork belly was left untrimmed and marinated in Grandpa Kwock's Char Siu marinade overnight, then put on at 225°F for about 5 hours. I totally omitted measuring IT during the cook, didn't even install the meat probe of my Maverick. After 3 hours I basted it with thickened marinade, some more basting an hour later, and pulled it after a total of about 5 hours. Short resting in the oven, then slicing. It was nice in that state, but way too fatty for our taste, so it got cubed, sauced with more marinade, and put back on like pork burnt ends. Turned out as Chinese style pork candy, which I pretty much ate pure without anything else right from the tray. Next day it was served with rice.
As much as I liked the idea, I'm affraid I am not allowed to play more with pork belly, as the wife demands a long and healthy life for both of us, and I totally agree.