Name: Pork Belly Skewers
Cook time: 45 min
Total time: 3 days (includes brining and pressing)
Yield: Makes about 60 skewers
Ingredients: 4 teaspoons coriander seeds, toasted; 2 teaspoons fennel seeds, toasted; 1 gallon water; 1 1/3 cups kosher salt; 2/3 cup granulated sugar; 3 (4-to 5-inch) fresh red chiles, thinly sliced; 1 tablespoon black peppercorns; 2 shallots, sliced; 3 garlic cloves, smashed; 3/4 cup daun salam (Indonesian bay leaves; 3/4 ounce); 3 pounds pork belly, skin discarded; 2 tablespoons vegetable oil; 1 medium onion, cut into 6 wedges; 1 head garlic, left unpeeled and halved crosswise; 2 shallots, halved lengthwise; 2 cups chicken stock or reduced-sodium chicken broth; 1/2 cup plus 2 tablespoons Asian fish sauce; 1 cup grated palm sugar (8 ounces); 1/2 cup plus 2 tablespoons fresh lime juice; 5 tablespoons rice vinegar (not seasoned); 6 tablespoons chopped cilantro stems; 7 (4-to 5-inch) fresh red chiles, chopped, including seeds; 12 garlic cloves, chopped (about 6 tablespoons); Equipment: about 60 (8-inch) wooden skewers, soaked in water 1 hour

A candylike sweetness and a crunchy exterior transform these skewers into adult lollipops. Zak Pelaccio, who brings Southeast Asian street food to a restaurant setting at Fatty Crab, explains that the recipe, despite the fact that it takes a long time, is actually quite easy. "You cook it in advance, then you just crisp it, and you know it's going to be good."

Cooks' notes:

•Braised and pressed pork belly can be chilled up to 5 days (remove weights after 1 day).
•Chile sauce can be made 3 days ahead and chilled.
•Pork belly can be grilled in an oiled grill pan over medium heat.◊

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