I love pork belly but not pork belly fat. The recipe is my attempt to split the difference. I let the fat tenderize and season the meat. The only part of the fat I put into the pasta is the thin crackling layer, that luscious bubbling, crispy top layer. The cracklings are ground up and sprinkled on the pasta to give a sweet crunch to the tender, moist meat.
The pickled vegetables add to the pork's deep rich flavors. Included in the pickling are pieces of ginger which brings a subtle heat to bear on the dish.