Crispy Pork Belly with Persimmons

Name: Crispy Pork Belly with Persimmons
Ingredients: 2 tbsp. soy sauce; 1 tbsp. gochujang (Korean red chile paste); 1 tbsp. honey; 1 tbsp. red miso; 5 tbsp. plus 1 cup canola oil; 1 (2-lb.) piece boneless, skinless pork belly, cut into 2½″-long pieces, 1″ thick; Kosher salt, to taste; 8 cloves garlic, peeled and smashed; 2 medium yellow onions, cut into ½″ wedges; 1 (3″) piece ginger, peeled and smashed; 1 cup dry sake; 2 1⁄2 cups chicken stock; 3 semi-firm Fuyu persimmons, peeled, cored, and quartered; 1⁄2 cup potato starch; 3 scallions (whites sliced crosswise, greens thinly sliced on a bias); Cheveux d’ange (thinly sliced dried chile pepper; optional)