Add pork belly, garlic, fish sauce, salt, peppercorns, and bay leaves to your pressure cooker pot. Add a cup of water. Lock lid and set the valve to SEAL. Set to MANUAL HIGH Pressure for 35 minutes.

Discard liquid. Wipe dry and remove any aromatics. Place on a wire rack and refrigerate overnight to completely cool and dry.

This is the before and after sitting in the fridge overnight to give you an idea.

In a deep, heavy-bottom pot, add oil and heat to 375 degrees Fahrenheit. Carefully place the meat into oil and fry until golden. Remove from oil and drain on wire rack. Repeat for the remaining slabs.

Cool down and refrigerate for at least 30 minutes.

Reheat oil to 375 degrees Fahrenheit. Return the slabs into oil and refry until the skin is crisp and puffed.

Drain on a wire rack and rest for about 5 minutes. Cut into serving pieces.

Wash, remove the core, and finely chop the cauliflower. You can alternatively use a food processor for this, working in small batches. You want small pieces.

Melt butter in a heavy bottom pot and saute cauliflower until light, about 3 minutes.

Add water, barely enough. No need to completely submerge the cauliflower. Try to use as little water as possible.

Boil until tender, about 10 minutes. Note, you cannot overcook cauliflower. In fact, the longer you cook, the creamier the result.

Place the drained cauliflower back in the pot. Depending on your desired consistency, mash or puree. A masher will result in a rustic, chunky texture whereas an immersion blender will puree, either smooth or chunky.

Add butter and cream. Finish by seasoning with herbs, salt, and pepper to taste.

Plate the pork belly and mashed cauliflower together for serving.