On a cutting board cut the pork between each bone following the already made cut marks. Place in bowl and set aside. In a blender place the soy sauce, lemon zest, coriander, ginger and blend until pureed. Place the pork and marinade into a cryovac bag and lightly cryovac or place in a ziplock bag and let marinade overnight.
The next day pre-heat oven to 275F. Warm chicken stock to a low simmer in a large pot, add the marinade and pork. Cover with aluminum foil and place in oven for 1.5 hours to 2 hours. Take out of oven and let cool in fridge.
In a pan, add soy sauce and reduce by half. Add soy sauce to blender along with teriyaki sauce, toasted sesame dressing, garlic clove and ginger, and blend until smooth. Warm and reduce if needed to a glace on the stove. Take pork out of braising liquid. Toss pork in corn starch and deep fry until golden brown, then toss in glace and serve.