Sticky Pork salad

You will need a saucepan large enough to boil the pork belly joint in with the water. The first step is to toast the cloves, fennel seeds, peppercorns and star anise in this saucepan, over a medium heat, before adding the rest of the ingredients and then the pork.

Bring to a simmer, cover with a lid and cook over a low heat for our hours. Remove the pork and allow it to cool before removing the skin and any unwanted fat and then pulling the cooked pork into shards for the salad.

Strain the liquid, then in the same pan, reduce it by half in volume until it becomes a thicker sauce. Get your grill on its highest setting and, in a gratin dish, place the shards of pulled pork and pour over a few tablespoons (five or six should do it) of the sauce and grill until crispy. Toss with the salad ingredients and as much or as little of the remaining sauce as you like.