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1
For the pork belly: Preheat oven to 275 degrees F. Season pork belly generously with salt and pepper.
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2
Place in a large ovenproof saucepan.
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3
Pour stock over.
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4
Bring to a simmer over low heat, cover tightly, and braise in oven until tender, about 3 hours.
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5
Uncover; let cool.
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6
Transfer pork belly to a 9 glass pie dish.
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7
Place another 9 glass pie dish on top of pork belly.
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8
Weight with a 15-ounce canned good.
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9
Chill overnight.
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10
Bring pork belly back up to room temperature and cut meat into 1-inch slices.
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11
Heat oil in a large cast-iron skillet over medium-high heat.
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12
Add pork and saute until browned on all sides, about 4 minutes.
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13
Remove from skillet to cool slightly.
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14
For the deviled eggs: Place eggs in a large saucepan; add water to cover by 1.
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15
Bring to a boil, cover, and remove from heat.
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16
Let sit for 10 minutes.
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17
Drain.
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18
Transfer eggs to a bowl of ice water and let cool completely, about 10 minutes; peel.
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19
Halve lengthwise and remove yolks.
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20
In a medium bowl, finely mash reserved yolks, mayonnaise, and mustard; season with kosher salt and freshly ground black pepper.
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21
Transfer to a large resealable freezer bag, then cut 1/2 off 1 corner.
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22
Pipe onto 1-inch pork belly slices; garnish with chopped egg whites and thinly sliced scallions.
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23
(Recipe adapted from Bon Appetit.)
