- 1.26kg fresh pork belly (100%)
- 31.5g TenderQuick (2.5%)
- 81g Polish buckwheat honey (~6.43%, down from 12.8% sugar in the original)
- 9g ground cinnamon (.7%)
- 21.3g fresh Satsuma Mandarin zest (1.7%, up from 1.2% in the original)
And about 50g of water since honey turns it into a terrible lumpy mess. I have to start using dry sugars; I haven't had a problem due to adding a bit of water yet, but I don't like it.
The thing about fresh zest, of course, is it's tough to precisely estimate the yield from whole fruit, or exactly what the effect of a given weight of zest will be, anyway. It probably isn't worth worrying about it, the more the better.