5 pounds skin-on pork belly
8 ounces freshly ground coffee
8 ounces kosher salt
8 ounces sugar
1 gallon duck fat or canola oil
3 pounds parsnips
2 pounds pear
1 cup heavy cream
Salt and freshly ground black pepper
2 ounces chopped shallots
2 ounces chopped garlic
1 ounce grated ginger
1 1/2 cups cola
1/2 cup aka miso or shiro miso
1/2 cup soy sauce
1 ounce Sriracha
1 teaspoon agar agar
3 cups canola oil, for frying
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