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["For the pork: Season the pork generously on both sides with salt and sugar.", "Allow to ""dry brine"" for about an hour.", "Preheat the oven to 350 degrees F. Place the pork in a casserole dish.", "Add the garlic, ginger and enough beer to reach halfway up the belly.", "Cover in plastic wrap, then foil and roast until tender, about 3 hours.", "Remove the pork from the pan and press between 2 cookie sheets, weighing down the top with a couple of cans.", "Refrigerate overnight.", "For the octopus: Place the octopus in large pot with the red onion, garlic and bay leaves.", "Season with salt and cover with water.", "Bring to a low simmer and cook until a paring knife goes in easily in the thickest part of the tentacle, about 3 hours.", "Let cool, then refrigerate in the cooking liquid overnight.", "For the carrot caramel: Place the carrot juice in a small sauce pot.", "Simmer until reduced to 1 cup, 20 to 30 minutes.", "Whisk in the butter and season with salt.", "For the black currant vinaigrette: Combine the wine, vinegar, currants, salt and pepper in a sauce pot and simmer until the currants are plump, 5 to 10 minutes.", "Check the seasoning.", "The vinaigrette should be tart and sweet.", "To assemble: Slice the pork belly into 3/4-inch-thick slices.", "Remove the tentacles from the octopus and discard the body.", "Season the pork and octopus with salt.", "Heat a cast-iron skillet over medium-high heat and sear the pork until GBD (golden brown and delicious).", "Heat a second cast-iron pan over high heat and sear the octopus until GBD.", "Remove to a paper towel-lined plate to dry.", "To plate: Place about 1 tablespoon of the carrot caramel on each plate, arrange the pork and octopus on it, dress with the black currant vinaigrette and garnish with the radish, cilantro, parsley and watercress."]
