Louisa's vision for her piece of pork belly (the one that wasn't being made strictly for professional reasons) was a barbecue-esque one. Pork belly glazed with a maple-bourbon sauce, served atop a lemony, minty coleslaw.
She braised the pork belly while her glaze (maple syrup, bourbon, cider vinegar) reduced on the stove. When it was time to sear the belly, she glazed the top with the sauce - which promptly hardened to a soft, toffee-like consistency. Not exactly what she was going for, but man, was it good.
The slaw, crunchy and fresh, cut through the rich, sweet glaze and the meaty pork belly. In future incarnations, Louisa plans to thin out the glaze a bit, maybe with milk or a little butter - any suggestions?