Place everything into a hotel pan or baking vessel, pour enough stock to cover by half an inch. Cook at 165˚C for about 4 hours or until tender. Once done remove the belly to a sheet tray and allow to cool. Strain the braising liquid and reduce 75%. Once the belly is cool enough to handle pull into quarter size pieces, shred half. You will want some shredded and some whole pieces.
Place two plastic wrap sheets about 1.5 ft long side by side overlapping a bit. Place the belly towards the bottom leaving about a 3-inch lip. Roll tightly as if you were doing a roulade. Once rolled tie one side and twist the other to tighten. You should end up with a log about 3-inch diameter. Hang in the fridge over night with butcher’s twine. After 24 hours cut into desired size rounds, and let air dry in the cooler for at least 4 hours on a sheet rack.
Place all ingredients except for reserved brine in a small pot. Heat on low until the oil reaches 70˚C and hold for 2 minutes. Remove the oysters and let cool naturally at room temp.
Mix all ingredients together until emulsified. Season to taste with salt.
Fry the belly rounds in 177˚C oil until crispy, glaze with braising reduction, dress the oysters with vinaigrette and place on top and around the belly, drizzle with more vinaigrette and dust with dill pollen and finishing salt.