Deconstructed Pork Belly Deviled Eggs

Directions

1. 1
   For the pork belly: Preheat oven to 275 degrees F. Season pork belly generously with salt and pepper.
2. 2
   Place in a large ovenproof saucepan.
3. 3
   Pour stock over.
4. 4
   Bring to a simmer over low heat, cover tightly, and braise in oven until tender, about 3 hours.
5. 5
   Uncover; let cool.
6. 6
   Transfer pork belly to a 9 glass pie dish.
7. 7
   Place another 9 glass pie dish on top of pork belly.
8. 8
   Weight with a 15-ounce canned good.
9. 9
   Chill overnight.
10. 10
    Bring pork belly back up to room temperature and cut meat into 1-inch slices.
11. 11
    Heat oil in a large cast-iron skillet over medium-high heat.
12. 12
    Add pork and saute until browned on all sides, about 4 minutes.
13. 13
    Remove from skillet to cool slightly.
14. 14
    For the deviled eggs: Place eggs in a large saucepan; add water to cover by 1.
15. 15
    Bring to a boil, cover, and remove from heat.
16. 16
    Let sit for 10 minutes.
17. 17
    Drain.
18. 18
    Transfer eggs to a bowl of ice water and let cool completely, about 10 minutes; peel.
19. 19
    Halve lengthwise and remove yolks.
20. 20
    In a medium bowl, finely mash reserved yolks, mayonnaise, and mustard; season with kosher salt and freshly ground black pepper.
21. 21
    Transfer to a large resealable freezer bag, then cut 1/2 off 1 corner.
22. 22
    Pipe onto 1-inch pork belly slices; garnish with chopped egg whites and thinly sliced scallions.
23. 23
    (Recipe adapted from Bon Appetit.)