Galangal-Braised Pork Belly With Trout Roe

• 1/2 cup white miso
• 3 tablespoons kosher salt
• 2 tablespoons mild honey (such as clover or alfalfa)
• 1 1/2 pound skinless pork belly
• 1 1/2 cups sugar
• 1/3 cup fresh lime juice
• 1 2" piece galangal or ginger, peeled, chopped
• 1 cup coarsely chopped kimchi
• 1 cup nasturtium leaves or trimmed watercress
• 1 ounce trout roe (optional)
• Flaky sea salt

1. Whisk miso, kosher salt, honey, and 1/2 cup water in a medium bowl until smooth. Gradually whisk in another 1/2 cup water; add pork belly. Cover and chill 3 days.
2. Preheat oven to 325u0b0F. Blend sugar, lime juice, galangal, and 1 1/2 cups water in a blender until smooth. Remove pork from brine and rinse off; discard brine. Place pork and galangal syrup in a large heavy pot. Cover pot, transfer to oven, and braise pork until tender and nearly falling apart, 3-3 1/2 hours.
3. Remove pork from braising liquid and transfer to a rimmed baking sheet or large baking dish; chill until firm, at least 3 hours. Cover braising liquid and let sit at room temperature.
4. Reheat oven to 325u0b0F. Skim fat from braising liquid. Thinly slice pork belly lengthwise 1/4-1/8" thick to make baconlike strips. Place pork slices on a clean rimmed baking sheet and spoon some braising liquid over. Roast until pork is warmed through, 8-10 minutes.
5. Divide kimchi among plates. Top with pork. Scatter nasturtium leaves and roe, if using, over top. Sprinkle with sea salt.
6. Pork can be braised 2 days ahead. Keep chilled; chill braising liquid separately.

white miso, kosher salt, honey, pork belly, sugar, lime juice, ginger, nasturtium leaves, trout, salt

Taken from www.epicurious.com/recipes/food/views/galangal-braised-pork-belly-with-trout-roe-56389982 (may not work)