I have made pork belly before and it was good, but not perfect. I've seen several "David Chang Pork Belly Recipe" and all of them were different then the one described in his Momofuko Book.
So here are the questions about the technique I have:
1. Wet or dry brine (or no brine at all??)
2. Start with High heat and lower or start low and crisp up in the end?
3. Liquid in the pan or not (I once used a cup of pineapple juice and while the taste was amazing, the meat part fell apart)
Looking forward to your thoughts!