Pan-fried scallops and Asian barbeque pork

Ingredients

• Asian barbeque sauce
• 250ml tomato sauce
• 115ml sesame oil
• 250ml light soy sauce
• 4 sticks lemongrass, roughly chopped
• 1 lemon (juice and zest)
• 1 onion, finely chopped
• 50ml honey
• 4 star aniseed
• 1cm ginger
• Kimchi
• 1 white cabbage
• 1 head garlic (peeled)
• 1 spring onion
• 1 table spoon Korean chilli powder
• 2 table spoon castor sugar
• half cup fine salt
• Sweetcorn puree
• 8 sweetcorn
• 100g butter
• 400ml chicken stock
• 300ml cream
• Pork belly
• 1kg pork belly
• 6 juniper berries
• 200g rock salt
• 50g castor sugar
• 1 bay leaf
• 10g sage
• 2lt canola oil
• Ginger and lemongrass veloute
• 1 star anise
• 3cm ginger, finely chopped
• 10g butter
• 3 sticks lemongrass,chopped
• 200ml sake
• 200ml mirin
• 1 litre fish stock
• 400ml cream
• To serve
• Scallops, shelled and trimmed