Thai pork belly, a recipe of what I saw Pailin do on YouTube. Specific measurements are missing, but, visually, it appeared to me that she was cooking 1-2 pounds of pork belly.

Ingredients

1 lb	pork belly, skin on, lots of meat
—	soy sauce
—	dark soy sauce
—	black peppercorns
—	garlic cloves
—	cilantro stems
—	pork or chicken stock
—	palm or dark brown sugar

Preparation

Use a small pot just big enough to fit all the pork with only a little space (½") between.

Cut pork into 2" cubes. Add soy sauce. Coat all sides of cubes. Marinate 1 hour to 24 hours.

Make herb paste in mortar. Grind in order above. Bloom paste in final pot, but don't burn or over-brown. Deglaze with stock.

Add in sugar, stir to dissolve. Position pork laying on side, include marinade.

Note that searing or browning isn't a concept in Thai cuisine.

Simmer covered for 1 hour flipping the pork with tongs once and monitoring that the braising liquid is not boiled away leaving the meat to burn. Add water if/when needed to maintain the level just shy of the top of the cubes.

Flip cubes, allow to simmer/braise 1½ more hours uncovered, flipping occasionally. Reduce the braise to a rich, thick sauce. Monitor frequently. Test for done by a fork piercing easily through the cubes.

Skim the fat so the sauce can be tested for taste. The sauce will be "spilt" over the rice you serve it with. Plate with cilantro leaves sprinkled over.

Serve with steamed white rice.