SoupNoodles

You'd think there would be, but if there is, I haven't run across it. I have run across dark soys with considerable variation in their molasses-y-ness, though. My favorite is the one I hand-carry back from Hong Kong. It comes from the Kowloon Soy Company, which is, oddly, not in Kowloon, but in Central (9 Graham St, I think). It's really intense and dark.

No, no chilis, a yellow (brown?) bean paste. I'd recommend looking for the actual Koon Choon article, because it's pretty distinctive, salty/earthy, maybe some fermentation involved. It imparts a rich flavor that's about much more than simple beans.

OK, I got permission from my expert friend. The trick was ground bean paste (Koon Choon Sauce Factory). I've used this myself to add earthiness to bean soups, and it worked really well in the same way here.

Pretty much. Since it takes so much simmering to cook pork belly, you mostly don't have to worry about it too much, it'll dissolve, though I usually give a whack with a cleaver to break it into bits, before adding it to the pot, just to make sure. If you find you miss the caramelization and want a darker flavor, one option is to find your ideal balance between the yellow rock sugar and molasses. There's another nice way to get darkness into this recipe but I'm going to have to ask the person who told me about it whether he considers it a secret that I'm not supposed to pass on.

I've had the best luck with Boston Butt, because of the fat that runs through it. That's really a plus for this sort of thing. Also if you can find some heritage pork like Berkshire, you'll really notice the difference.

Your recipe seems sound (browning the belly cubes over high heat first would be a nice touch). I have not tried Dunlop's caramelization approach, and if you want a darker flavor, go for it. But using golden rock sugar without doing that is perfectly sound. That's how I do this dish.

I picked up a remarkable book in Hong Kong that speaks directly to this topic. It's called How the Chinese Eat Potatoes, edited by Dongyu Qu and Kaiyun Xie. It's an oddly-shaped hardcover recipe book, with vivid pictures. I'd recommend it to the attention of anyone interested in this topic. I have not had the chance to cook from it, so I suppose I can't vouch for it completely, but I can vouch for its charm, and the beauty of its pictures. It was definitely too expensive, but how can one resist a book that: - is dedicated to "International Year of the Potato 2008" - contains a recipe for "Braised Potato with Goose" (Da E Men Todou) - contains not less than 5 recipes for fried potato cakes I'll include a paraphrased recipe, to give the feel: MASHED POTATOES IN LOTUS LEAF (HEYE TUDOU NI) Steam 300g potatoes, then peel and mash. If using dried lotus leaf, steam it to soften. Mince 2 red peppers (it doesn't say what kind; I'd probably go for Fresno peppers in my area) and 20g of green onion. Add to the potatoes 50g cooking oil (these days, I'd add lard), 3g salt, water (not sure I'd do this) and the minced peppers and onions, stirring to mix evenly. Then wrap it in a lotus leaf and steam 30 minutes.