Galangal-Braised Pork Belly With Trout Roe

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   ["Whisk miso, kosher salt, honey, and 1/2 cup water in a medium bowl until smooth. Gradually whisk in another 1/2 cup water; add pork belly. Cover and chill 3 days.", "Preheat oven to 325u00b0F. Blend sugar, lime juice, galangal, and 1 1/2 cups water in a blender until smooth. Remove pork from brine and rinse off; discard brine. Place pork and galangal syrup in a large heavy pot. Cover pot, transfer to oven, and braise pork until tender and nearly falling apart, 3-3 1/2 hours.", "Remove pork from braising liquid and transfer to a rimmed baking sheet or large baking dish; chill until firm, at least 3 hours. Cover braising liquid and let sit at room temperature.", "Reheat oven to 325u00b0F. Skim fat from braising liquid. Thinly slice pork belly lengthwise 1/4-1/8"" thick to make baconlike strips. Place pork slices on a clean rimmed baking sheet and spoon some braising liquid over. Roast until pork is warmed through, 8-10 minutes.", "Divide kimchi among plates. Top with pork. Scatter nasturtium leaves and roe, if using, over top. Sprinkle with sea salt.", "Pork can be braised 2 days ahead. Keep chilled; chill braising liquid separately."]

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