Slow Braised Pork Belly - recipe of a dish from private dinner

I received a few requests asking for the recipe of this dish from the private dining event which I posted here and here. The full name of this dish is Slow Braised Pork Belly with seared slipper lobsters, accompanied by crushed minted peas and marsala jus. Here it is, for those into gourmet food with a cooking process competing to be longer than the list of ingredients.

An additional step not in recipe: grilling lamb bones to enhance flavour

Adding grilled bones to the braising liquid

750ml beef stock made on previous day

Stringing the pork belly with a culinary string

Browning to seal in the juices

Add herbs to meat in braising liquid

Slipper lobsters, also known as crayfish

Ingredients (serves 4-6)

For the slow-braised belly

1 kg slab of pork belly, skin off

1 carrot

1 onion

1 celery

1 leek

few sprigs of rosemary and thyme

1 bay leaf

salt and pepper

750ml chicken stock

750ml beef/veal stock

300ml dry white wine (a standard chardonnay will do it)

For the Marsala jus

500ml marsala (costs $30 in cold storage)

Slipper lobsters

12 slipper lobsters

salt and pepper

Mint peas

400g peas (frozen petit pois are perfectly fine)

mint to taste

salt and pepper

Instructions

Preheat oven to 140 degrees celsius

Season pork belly with salt and pepper, tie up into a log. 

Chop all the vegetables into medium dice and sweat in a casserole pot for 4-5 mins, add herbs. 

Deglaze with white wine, boil down by at least half. Add log of pork belly into casserole

Cover with the stocks, bring to a boil

Once boiling, take off stove, seal tightly with aluminum foil, and braise for 3 hours until pork belly is tender.

Turn the pork belly to ensure even cooking every 1 hour.

To test tenderness, insert skewer into log, if the skewer comes out easily then correct tenderness has been achieved.

Take pork belly out, reserving the braising liquid.

Untie pork belly, and layer a tray large enough to hold the belly with cling film. 

Lay pork belly on cling film, cover with another layer of cling film

Put another tray on top, and weigh down with heavy weights of at least 3kg to ensure pork belly will be perfectly flat and uniform

Chill for at least 6 hours to set shape

Reduce the marsala by half until syrupy, boil down braising liquid by half.

Combine both liquids and boil down some more, until desired taste and viscosity

Deshell slipper lobsters by twisting off heads and cutting the shell off, season with olive oil, salt and pepper.

Saute for 1-2 mins per side until slipper lobsters curl up, and are springy when pressed

Boil frozen petit pois for 3 mins, DO NOT ADD SALT to the boiling water. Peas shell will harden and make it unpleasant to eat. 

Put peas and mint in a food processor and blend lightly until half-mashed.

Season with salt and pepper to taste.