For the rub

Combine all spices in small bowl. Rub all over belly (pork belly, not yours), tightly wrap in plastic wrap, and refrigerate overnight or 12 hours.

For the braising liquid

Place all ingredients in a large saucepan and bring to a boil. Remove from heat.

Remove plastic wrap from belly and lightly rinse off spices. Place belly in a deep baking pan or Dutch oven and pour braising liquid over top. It should be almost completely submerged. Cover tightly with foil, sealing it as best you can. Put in 300° oven for 4 hours.

Remove from oven and allow to cool to room temperature. Keep belly in braising liquid and refrigerate overnight.

For the Lo Mein

Remove belly from liquid, discard fat floating on top. Strain liquid and use for many other things (it freezes well). Trim belly into slices about 3–4 inches long and a ½–1 inch thick. You should have many slices and might not need all of them.

In a medium, nonstick skillet, heat 1 tablespoon oil until hot. Lightly place belly slices in hot oil and brown on both sides. Remove and set on paper towels. While skillet is still hot, add chard and mushrooms; cook, stirring, until wilted. Add noodles and toss to combine. Add Lo Mein Sauce to taste (start with about ¼ cup), stirring and tossing continuously. Remove from heat. Serve lo mein in bowls topped with crispy belly and pumpkin seeds.

NOTE: This recipe requires 2 nights of refrigeration before the final dish can be executed. Please plan accordingly.

Combine vinegar, fish sauce, water, ginger, and sugar in small saucepan and bring to a boil. Make a slurry by combining cornstarch with 3 tablespoons water in a small bowl. Whisk slurry into sauce to thicken. Simmer over low heat for 3 minutes.

Recipe courtesy of Chef Steve Phelps of Indigenous