Looks can be deceiving. The Langenfelder Pork Belly seems simple enough on the plate, a pork bundle adorned with crackle jasmine rice wafers, bok choy, sprite pickled garlic and cilantro. Eating the pork, though, reveals a deeper story. After four days in brine, the pork is slow cooked for eighteen hours permeating the succulent loaf with the rich flavors of the seasonings. Who would have thought?