Fish Sauce-glazed Berkshire Pork Belly, Roasted Kumquats, and Kimchi

METHOD:

For the Kimchi:
In a large plastic container, toss cabbage with salt; rest at room temperature 4 hours. In a bowl, stir together garlic, ginger, chili paste, sriracha, shallot tops, dried shrimp, dried squid, and sugar. Rub mixture into the cabbage leaves to desired potency. Toss daikon and bok choy with the cabbage. Rest at room temperature 4 hours more, mixing occasionally. To compress kimchi, nest a plastic container on top of the mixture and fill with 1 quart water. Cure in refrigerator at least 3 days, or longer for increased pungency.

For the Pork Belly:
In a large pot, combine water and salt and bring to a boil. Remove from heat and cool to room temperature. Submerge pork belly in brine and refrigerate 24 hours. Preheat oven to 200°F. Place brined pork belly into a deep half hotel pan and cover with smoked pork stock. Tightly wrap with plastic wrap and then with aluminum foil. Braise 6 to 8 hours, until very tender. Remove from oven and rest at room temperature 1 hour. Remove pork belly from braising liquid, reserving liquid, and place on a parchment-lined sheet tray. Drape another piece of parchment on top of the belly, place a sheet tray on top, and transfer to refrigerator. After 20 minutes place a 5-pound weight on top. Return to refrigerator and chill. Slice into thick portions.

For the Pork-Fish Sauce Glaze:
In a large saucepot, reduce reserved braising liquid from Pork Belly by half, skimming solids that float to the surface. Remove from heat, add fish sauce, and chill.

For the Roasted Kumquats:
Preheat oven to 400°F. Spread kumquats in a single layer on a parchment-lined sheet tray. Cover with foil and roast 30 minutes, until they are about to burst.

For the Spicy Sesame:
In a small pan, toast sesame seeds until they are golden brown. Sprinkle with togarashi while still warm.

To Assemble and Serve:
Remove 6 strips of daikon from the Kimchi and lay flat. Coarsely chop remaining Kimchi and roll up mixture in daikon strips. Heat fryer oil to 375°F. Drop in Pork Belly and fry 2 minutes. Drain belly on paper towels and transfer to a sauté pan. Pour in ½ cup Pork-Fish Sauce Glaze, turn heat to high, and reduce sauce to a glaze. Plate Pork Belly with 1 Kimchi roll, 5 Roasted Kumquats, and a handful of mizuna rabe. Sprinkle piles of Spicy Sesame around the dish and garnish with black garlic and onion flowers.