Another clearing-out-the-freezer lunch, peas with scallops and pork belly -

Pork belly was braised overnight in the crockpot, in duck stock, dark soy sauce, sriracha, ginger, fermented shrimp, and a little sugar.  In the morning, the braising liquid reduced down while the pork crisped up on the oven.  Scallops were warmed through in the sauce and then removed before I threw the peas into it.