Just finished a belly for my John Deere technician. I bought a new tractor and had to have $5,000.00 dollars worth of warranty work due to a hairline cracks.
Pics and notes attached.
Original Post
Looks great!. By coincidence, I just did a belly of Kurobuta pork from Snake River Farms. I bought a belly a few moths ago that came in at about 9 lb 12 oz, which I cut into three pieces and froze. When I did the first piece last month, I overcooked it, and almost all the fat rendered. It was still somewhat juicy and very flavorful, but this time I reduced the cooking time and it was perfect. Nice thin fat cap and thin but noticeable fat layers. The trick is to cook it slow and pull it at about 165 - 170 IT. Heritage pork is very picky about doneness.