Well sort of.
Came up with this yesterday at the store because I couldn't make up my mind on what to eat for Easter.
Changed my mind several times on how to cook the pork belly.
Marinated the plaits in a concoction I dreamed up on the fly.
Soy sauce.
Gochujang.
Habanero sauce.
White sugar brown sugar.
Vinegar.
Sambal Oelek.
Ground cinnamon.
Ground allspice.
Ground clove.
Tasted the stuff this morning and I was shocked.
First thing that hit me was something like chocolate.
How that happened I have no idea.
Then the other flavors kicked in.
Now they're in the oven on a rack slowly cooking at 215f.
Tossed some brown sugar on top for good measure and saved the sauce for basting.

[mention]worth1[/mention] looks so scrumptious!

Going along with the Asian theme I made deviled eggs with a twist.
These eggs were very hard to peel by the way.
The ingredients are.
The egg yolk.
Mayonnaise.
Yellow mustard.
Mix of sweet and dill relish.
Turmeric powder.
My fermented habanero lime sauce.
And some Gochujang.
Sprinkled with hot smoked Spanish paprika.
No they aren't hot as the devil but very tasty indeed.

5 hours in as I slowly brought the temperature up.
Finished on broil.
Now I'm cooking off the pineapple.
I didn't mention pineapple did I, or the sweet chili with fresh ginger dipping sauce I made some time ago.

Here is the much anticipated pork belly plait.
Along with sides including radish blossom in the sweet chili sauce and pickled okra.

Finished off the second one for supper last night on a bed of basmati rice.
Now for the cured un smoked bacon.