It has no bones so it is easy to carve. Quite often when cooking pickled pork the poaching liquor turns cloudy and a lot of foam and impurities bubble to the surface. This is mainly due to the brine.

Press the pork belly by covering with kitchen foil and laying a heavy weight on top. Leave for 12 hours, or longer if you have the time. For the pickled vegetables, pour the vinegar and 125ml/4fl ...