Deconstructed Pork Belly Deviled Eggs

For the pork belly:
Preheat oven to 275°F. Season pork belly generously with salt and pepper. Place in a large ovenproof saucepan. Pour stock over. Bring to a simmer over low heat, cover tightly, and braise in oven until tender, about 3 hours. Uncover; let cool. Transfer pork belly to a 9″ glass pie dish. Place another 9″ glass pie dish on top of pork belly. Weight with a 15-ounce canned good. Chill overnight.

Bring pork belly back up to room temperature and cut meat into 1-inch slices. Heat oil in a large cast-iron skillet over medium-high heat. Add pork and saute until browned on all sides, about 4 minutes. Remove from skillet to cool slightly.

For the deviled eggs:
Place eggs in a large saucepan; add water to cover by 1″. Bring to a boil, cover, and remove from heat. Let sit for 10 minutes. Drain. Transfer eggs to a bowl of ice water and let cool completely, about 10 minutes; peel. Halve lengthwise and remove yolks. In a medium bowl, finely mash reserved yolks, mayonnaise, and mustard; season with kosher salt and freshly ground black pepper. Transfer to a large resealable freezer bag, then cut 1/2″ off 1 corner. Pipe onto 1-inch pork belly slices; garnish with chopped egg whites and thinly sliced scallions.

(Recipe adapted from Bon Appetit.)