Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crisscross pattern with a sharp knife. Season generously with salt and black pepper on all sides.

Cook the Pork Belly

In a large skillet, heat olive oil over medium-high heat. Sear the pork belly, skin side down, until golden brown (about 5-7 minutes). Flip and sear the other side for another 5 minutes. Transfer to the oven and cook for 2 to 2.5 hours, until tender.

Fried Curry Miso Butterscotch

Make the Butterscotch

In a saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar and curry powder until combined. Add the miso paste and heavy cream, whisking until smooth. Bring to a simmer and cook for 5 minutes. Remove from heat and let it cool slightly.

Sour Cream Whip

Prepare the Sour Cream Whip

In a mixing bowl, combine sour cream, powdered sugar, and vanilla extract. Using a hand mixer or whisk, beat until fluffy and well combined, about 3-5 minutes.

Candied Crispies

Make the Candied Crispies

In a saucepan, combine granulated sugar, corn syrup, and butter. Cook over medium heat, stirring until the mixture comes to a boil. Continue boiling for 3 minutes without stirring. Remove from heat and quickly stir in rice cereal until fully coated. Spread onto a parchment-lined baking sheet and let cool before breaking into pieces.