Sweet Soy Ginger Glazed Pork Belly with Bamboo Rice and Cucumber Kimchi

Ingredients

• 1 tablespoon vegetable oil
• 1 1/2 pounds pork belly
• Salt and freshly ground black pepper
• 2 stalks celery, chopped
• 1 yellow onion, chopped
• 1 carrot, chopped
• 2 quarts pork or chicken stock
• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced shallot
• 1 teaspoon olive oil
• 1 cup bamboo rice (see Cook's Note)
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 10 cloves garlic, sliced thin
• 2 tablespoons granulated sugar
• 1 1/4 tablespoons minced fresh ginger
• 1 1/4 tablespoons Korean red pepper
• 1 tablespoons Asian fish sauce
• 1 tablespoons soy sauce
• 1 1/2 teaspoons salt
• 1 English cucumber, sliced thin
• 1 carrot, julienned on a mandolin
• 1/4 cup fresh cilantro, chopped
• 1/4 cup chopped fresh ginger
• 1/4 jalapeno, rough chopped
• 1/2 cup granulated sugar
• 5 1/4 ounces red wine vinegar
• 2 3/4 ounces balsamic vinegar
• 1 1/3 tablespoons ketchup
• 1 1/3 tablespoons soy sauce
• Zest of 1/3 orange
• 1 tablespoon cornstarch
• 1 cup sweet soy sauce
• Ground, toasted macadamia nuts, for sprinkling
• Sriracha, for serving

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