First confit in my FatPot™ Red wine marinated Pork belly, then cut, slathered in "asian glace" and roasted in the oven. Salad of confit onion and garlic, the outer leaves of the romaine lettuce with mustard, chinkiang vinegar and some semame oil. With the hearts of the lettuce panroasted in some of the confit fat. With the rest of the glace watered down to a sauce.
