I’m not drunk but my parents are. Hawaiian stir fry and protein mac

I'm sorry drunk fellows. I'm not a huge fan of drunk people. My father was alcoholic and I'm scared that my mother and her counterpart are spiraling.
Anyways, I took the pork belly, scored it, and cured it in a nice mixture of paprika, onion powder, salt, pepper, and dried pinapple and dried ginger powder for 3 days. I added sugar on the morning of the third day. I then baked it at 425 for a whole hour, then soaked it in a homemade BBQ sauce of crushed pineapple, brown sugar, sweet onions, ginger, tamari, mirin, garlic, and a tiny bit of vinegar, then let it cook at 250 for an hour. Let it sit in the fridge overnight and all day, cut it into cubes, fried with green onion and bellwether. Put over goodles.