Smoked Ghost pepper pork rice balls

I caramelized some onions and made a sort of roux before adding the shredded pork belly that I browned while the sauce thickened. The smoky flavor of the ghost pairs perfectly with the pork belly (pressure cooked for 17 minutes) it was so tender it was falling apart transferring to the pan for the reverse sear before shredding the pork with the 2 fork technique then adding to the pan with the sauce and mixing until thick and cool. I've watched stuffed riceballs made alot of times, but it was my first attempt at it. There was a slight learning curve but after the first 5 I got the hang of it showing some improvement in roundness and sealing. These were the best two.