Step 1

For the chile gastrique: In a medium saucepan, bring the Nam Pla to a boil. Lower to a simmer and reduce the sauce by half. Chill.

Step 2

For the pork belly: Heat the oil to 350 degrees F in a medium pot.

Step 3

Carefully lower the Pork Belly into the oil using a fry basket. (Make sure there is no excess moisture on the pork. This can cause splattering.) Fry the pork until the skin and flesh are very crispy and have darkened significantly. Place on a plate lined with paper towels and quickly build the salad.

Step 4

In a small bowl, toss together the green papaya, carrot, tomato, onion, half of each of the herbs and the Nam Pla. Mix with tongs to incorporate.

Step 5

Place the mixed green papaya salad on a decorative plate. Form a bed for the pork.

Step 6

Place the pork, slightly fanned out, on the green papaya salad. Drizzle the pork generously with 1 ounce chile gastrique (save the remainder for another use). Sprinkle the dish with diced macadamia nuts and the remaining herbs.

Step 7

Mix together the honey, lime juice, fish sauce, vinegar, garlic and sambal in a bowl. Best made a couple days in advance to allow flavors to marry.

Step 8

Preheat the oven to 300 degrees F.

Step 9

Lightly spray the bottom of a 9-by-13-inch pan with cooking spray. Sprinkle over the ginger, garlic and scallion.

Step 10

Rinse the pork belly under running cold water and pat dry with a paper towel. Place the pork over the aromatics in the pan, skin-side up. Mix the mirin, sake, teriyaki and sambal in a small bowl. Pour the sauce over the top of the pork belly. Cover the dish tightly with foil and bake until fork-tender, about 3 hours.

Step 11

Remove the pork and place another similar dish on top as a weight. Use cans or other heavy items to create additional weight. Press the pork, refrigerated, overnight. This will make the pork even in thickness and allow for a better fry. Slice the following day, once the pork has chilled and set completely.