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1
In a large pot, combine the salt, sugar, bay leaves and boiling water; stir to dissolve the salt and sugar.
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2
Add the ice water and let cool.
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3
Add the pork belly and refrigerate overnight.
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4
Drain the pork belly and pat dry with paper towels.
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5
In a small skillet, combine the coriander seeds, fennel seeds, peppercorns, cumin, clove and allspice and toast over moderate heat until fragrant, about 3 minutes; transfer to a spice grinder and let cool completely.
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6
Coarsely grind the spices and rub them all over the pork belly.
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7
Transfer to a platter, cover and refrigerate overnight.
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8
Preheat the oven to 325.
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9
Rinse the pork, scraping off most of the spices, and pat dry.
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10
Heat a large, deep ovenproof skillet until hot.
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11
Add the pork, fatty side down, and cook over moderately high heat, turning once, until browned on both sides, 8 minutes.
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12
Scatter the garlic, onion, celery and carrots on either side of the pork belly and cook until softened slightly, 5 minutes.
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13
Add the wine and boil until reduced to 1/4 cup, 5 minutes.
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14
Add the broth and bring to a boil.
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15
Cover and braise in the oven for 2 hours, until the meat is very tender but not falling apart.
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16
Transfer the pork to a platter and refrigerate for 30 minutes.
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17
Cut the meat into 1/2-inch-thick slices, then cut each slice in half so it will fit on the ciabatta.
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18
In a large nonstick skillet, fry the pork slices in batches over moderately high heat, turning once, until crisp, about 4 minutes.
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19
Spread mustard on the roll bottoms and top with the sliced pork belly, frisee and a generous dollop of Meyer Lemon Relish.
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20
Close the sandwiches, cut in half and serve.
