Braised Pork Belly

I love pork belly. It's mostly fat and will probably will be what kills me but still, so good.

For the brine
1 cup kosher salt
100 grams rock sugar (can't really accurately measure that one volumetrically)
1 tsp whole coriander seeds
3/4 tsp dried chilis
1/2 whole fennel seeds
2 inch piece of galangal, cut into chunks
3 medium shallots, quartered
5 cloves of garlic, crushed
8 cups water
1 lb ice

For Braise
3 shallots, quartered
1 head garlic, halved
1/2 white onion, cut into chunks
2 inches of galangal, cut into chunks
2 tbsp dried shrimp
1 tsp whole coriander seeds
3/4 tsp whole fennel seeds
1/2 tsp dried chilies
1/2 tsp whole peppercorns
3 tbsp chopped cilantro
32 oz chicken broth
1/2 cup chinese cooking rice wine
1 1/2 to 2 lb pork belly
1 tbsp vegetable oil

For the Sauce
1 cup of the strained braise liquid
1 tbsp dark soy sauce
1 tbsp fish sauce
2 tbsp chinese cooking rice wine
1 tbsp maltose
1/8 cup brown sugar
1 tsp chili garlic sauce (sriracha)

1. combine all the ingredients for the brine except the ice and bring to a boil, stirring until the sugar and salt are all dissolved.
2. add the ice to jump start the cooling off process.  once it has throughly cooled off, transfer to a large ziplock bag along with the pork belly. place the brining pork belly bag in a bowl incase it leaks, and put the whole thing in the fridge, overnight, at least 12 hours, turning the bag at least once midway through the brining process.
3. when it's done brining, remove the pork belly, discard the brine, and rinse off the pork belly.
4. preheat oven to 225. add the oil to a dutch oven or other oven safe, heavy pot with a tight fitting lid over medium heat. brown the pork belly on all sides, about 5 minutes per side give or take.
5. remove the pork belly to a plate and drain the oil and rendered fat from the pan, leaving only about 1 or 2 teaspoons. add in the coriander, fennel, chilies, peppercorns, and galangal. sauté until fragrant.
6. add the rest of the ingredients for the braise to the pot including the browned pork belly, as well as any juices that might have leaked out onto the plate. bring to a boil, turn down the heat to bring it to a simmer. cover and transfer to the oven.  braise for about 3 to 4 hours or until it its fork tender.
7. remove the pork belly from the braise and place on a cooling rack over a sheet pan, pat the skin down with paper towels and move to the fridge for 1 hour to let the skin dry completely.
8. pour the braising liquid through a strainer into a gravy separator. put one cup of the degreased braise liquid into a small sauce pan along with the rest of the sauce ingredients. reduce over medium low heat until it thickens to the point it coats the back of a spoon.
9. reheat the pork belly by broiling it skin up until the skin is crispy. I can't give you a time on this, you just have to watch it the whole time; it happens very quickly.
10. slice, it up and serve it on steamed buns with the sauce drizzled on it.