I used milk instead of coconut milk but needed to add at least another cup of the flour to overcome the liquids. Turned out (not badly but noticeably) oily on one side and dry baked on the other.
I used 1/2 the pork (and half all ingredients) then divided into two portions in seperate bags. First portion was 4hrs soux vide and definitely overdone on the pan to co.pensate so tough. Second version was 24 hrs and WAY better with a very limited time on the pan mostly focussed on the skin. I'd suggest a heavy object on the top of the side facing the rind/skin to get a good contact surface.
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