In a large grill-proof Dutch oven combine the ingredients for the braising liquid. Place over medium-high heat on the stove and bring to a simmer, stirring constantly to dissolve the sugar. Place the pork belly, rind side down, in the simmering liquid and add more water if needed to cover. Raise the heat to high and bring to a boil, then reduce the heat to low, cover, and simmer until the pork is very tender when pierced with the tip of a sharp knife, about 3 hours, turning occasionally and adding more water if needed to keep the pork covered.
Transfer the pork to a plate and let cool. Reserve the liquid for making a sauce. Cover the cooled pork with plastic wrap and refrigerate until chilled, about 2 hours.
Strain the braising liquid through a large fine-mesh strainer set over a medium bowl and discard the solids in the strainer. Let the liquid stand for about 10 minutes, then, using a large spoon, skim off the fat from the surface. Rinse the Dutch oven, return it to the stove, and pour in the liquid. Bring to a boil over high heat, reduce the heat to a simmer, and cook until reduced to 1 cup, about 1 1/4 hours. Remove from the heat and let cool. Transfer to an airtight container and refrigerate until ready to use.
Prepare a water smoker for indirect cooking over very low heat (200° to 250°F).
Prepare a water smoker for indirect cooking over very low heat (225°F).
When the temperature reaches “225°F” add three handfuls apple or cherry wood chunks to the charcoal and close the lid.
When smoke appears, place the pork belly, rind side up, over indirect very low heat and smoke, with the lid closed, for 1 hour. Add an additional one handful wood chunks and continue to smoke, with the lid closed, until an instant-read thermometer inserted into the thickest part of the pork belly registers “140°F”, about 30 minutes longer. Remove from the grill and let rest for about 10 minutes.
When smoke appears, place the pork belly, rind side up, over very low heat and smoke, with the lid closed, for 1 hour. Add an additional one handful wood chunks and continue to smoke, with the lid closed, until an instant-read thermometer inserted into the thickest part of the pork belly registers “140°F”, about 30 minutes longer. Remove from the grill and let rest for about 10 minutes.
About 25 minutes before the pork is ready, cook the rice. Put the rice into a strainer and rinse well under cold running water, then drain. In a medium saucepan combine the rice, water, and salt and bring to a boil over high heat on the stove. Reduce the heat to medium-low, cover, and cook until the rice is tender and has absorbed the water, 17 to 20 minutes. Remove from the heat and let stand, covered, for 5 to 10 minutes. Fluff the rice with a fork before serving.
Reheat the sauce in a small saucepan on the stove. Cut the pork belly crosswise into 1/2-inch slices. Spoon the rice into individual bowls, top with the pork slices, and drizzle generously with the sauce. Garnish with the scallions and serve warm.
