I just attempted to braise pork belly for the first time. While it smells delicious, the final result looks less than appetizing. The end result was a very tender piece of meat but it literally fell apart as I carefully lifted it out the braising liquid to chill over night. I know pork belly is a fatty cut but it seemed that most of it was just huge globules of fat which fell back into the pan. I think perhaps I didn't choose a good cut (i.e. good balance of fat and lean to keep the fat in place as it softens) or did I cook it too long or perhaps something else?