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1
Bring brine ingredients to a boil in a 6-quart pot, then simmer, uncovered, 20 minutes. 3Cool brine to room temperature, then chill until cold, about 3 hours, and up to 3 days.
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2
Cover pork belly with brine in a large heavy roasting pan, then chill 24 hours.
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3
Remove pork belly from brine, discarding brine, and rinse under cold water. Pat pork belly dry. Wash and dry roasting pan.
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4
Preheat oven to 225u00b0F with rack in middle.
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5
Straddle roasting pan across 2 burners and heat oil over medium-high heat until it shimmers, then cook onion, garlic, and shallots, stirring occasionally, until golden, about 5 minutes. Add stock and bring to a boil, scraping up brown bits. Add pork belly and remove from heat.
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6
Cover roasting pan tightly with foil and braise in oven until pork belly is very tender, 3 1/2 to 4 1/2 hours.
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7
Remove pork belly (reserve braising liquid for another use) and cool to room temperature.
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8
Wrap tightly in several layers of plastic wrap and chill, pressed between 2 baking sheets with a weight (such as four 28-ounces cans) on top, 12 to 24 hours.
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9
Puree all sauce ingredients with 1 1/2 teaspoons salt in a blender.
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10
Bring pork belly to room temperature, about 30 minutes. Cut lengthwise into 1-inch strips, then cut each strip crosswise into 1/3-inch-wide pieces. Thread each piece onto a skewer and brush with some of chile sauce.
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11
If using a charcoal grill, open vents on bottom and light a large chimney starter full of charcoal (preferably hardwood), then dump coals out across bottom rack, leaving a space free of coals on one side of grill equal to size of pork belly, where it can be moved in case of flare-ups. When charcoal turns grayish white, the grill will be at its hottest and will then begin to cool off. Grill is ready when you can hold your hand 5 inches above grill rack directly over coals for just 3 to 4 seconds (medium-hot). If using a gas grill, preheat all burners on high 10 minutes, then adjust heat to medium-high.
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12
Oil grill rack, then grill pork belly, turning occasionally and basting with chile sauce once more, until well browned on all sides, 3 to 4 minutes total. Brush with more chile sauce.
