1kg pork belly, boneless, with the skin on
1 tbsp vegetable oil
30g ginger, sliced
10cm leek
1 litre water
400g white daikon radish, peeled and cut into 3cm thick round slices
5cm x 5cm kombu kelp seaweed
150ml soy sauce
50ml shaoxing rice wine
50ml mirin
5 tbsp brown sugar
3 tbsp tamari soy sauce
800ml water
karashi mustard
10 sugar snap peas, blanched
2 stems of spring onion, thinly sliced lengthways and soaked in water




