Chef John's Sweet and Salty Pork Belly

Preheat your oven to a medium-high temperature of 200 degrees Fahrenheit (95 degrees Celsius).\n Lay out an extensive sheet of aluminum foil flat on a stable surface. Place half of the green parts from a bunch of green onions in the center of the foil. Position a thick cut of pork belly, with its fattiest side facing downwards, on top of the green onions. Cover this layer with the remaining green parts from the same bunch of green onions and sprinkle a pinch of salt over it. Fold the aluminum foil snugly around the pork and green onions to create a tight seal. Wrap the pork belly again in another sheet of aluminum foil, ensuring it is securely covered. Place the wrapped pork into a loaf pan with its seam-side facing upwards.\n Place the prepared pork in your preheated oven and cook for 5.5 hours, or until it reaches the desired level of tenderness. Switch off your oven and let the pork cool down inside for 2 hours before taking it out.\n Remove the pork from its foil wrapping and discard the green onions that were used as a layer. Cut the pork into eight equal pieces.\n Cook slices of bacon in a skillet over medium heat until they are crispy all over, taking about 2 to 4 minutes per side.\n Whisk together brown sugar, rice vinegar, fish sauce, ginger juice, and soy sauce in a bowl to create the glaze.\n Remove most of the fat from the bacon skillet before discarding it. Add 1 tablespoon of the brown sugar glaze and increase the heat to medium-high.\n Place the pork pieces into the bacon skillet and cook until they are caramelized and glazed on all sides, taking about 10 minutes. Create a small depression in the center of the skillet and add the white parts from the same bunch of green onions, garlic, and peppers. Sauté until fragrant, taking about 1 minute.\n Pour water and the remaining brown sugar glaze into the skillet; simmer until the sauce thickens, taking about 3 to 5 minutes.