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1
Place each portion of pork belly in a 1-gallon re-sealable plastic bag.
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2
In a medium mixing bowl, combine the orange juice, soy sauce, light brown sugar, lemon juice, lime juice, garlic, ginger, green onions and sambal and use a whisk to blend well.
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3
Divide the mixture between the 2 plastic bags and seal them.
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4
Place in a baking dish or roasting pan and refrigerate overnight, or for 8 hours.
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5
Preheat the oven to 325 degrees F.
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6
Remove the pork from the refrigerator and allow to sit at room temperature for 1 hour.
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7
Place the pork belly, skin sides down in a 9 by 13 inch glass oven proof baking dish, or a small roasting pan and pour the marinade and 3 cups of the chicken stock over and around the pork belly.
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8
Place in the oven and roast for 1 hour.
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9
Turn the pork belly over and roast for another 1 1/2 hours.
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10
Remove from the oven and place on a counter top, or cooling rack to cool.
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11
Use a fork and long, sharp, thin-bladed knife to remove the skin from the pork.
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12
Allow the pork to cool in the cooking liquid and, once cooled, about 1 to 1 1/2 hours, cover with plastic wrap and refrigerate for at least 6 hours or up to overnight.
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13
Remove the pork from the refrigerator and uncover.
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14
Carefully remove any congealed fat that rests on top of the cooking liquid.
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15
Using a sharp knife, score the fat layer of the pork in a cross hatch pattern.
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16
Preheat the oven to 400 degrees F.
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17
Add the remaining cup of chicken stock to the pan and place in the oven.
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18
Cook the pork belly until slightly caramelized on top and warmed through, 20 to 25 minutes.
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19
Remove from the oven and divide into 6 even portions.
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20
Place the frisee in a large bowl and toss with the rice wine vinegar.
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21
Season lightly with salt and pepper.
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22
To serve, place a portion of the pork on a warmed entree plate with 2 ounces of the frisee.
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23
Pour some of the sauce over the pork and serve immediately.
