Kurobuta Pork, Shaoxing Rice Wine, Kale and Apricot Recipe - Great British Chefs

Name: Kurobuta Pork, Shaoxing Rice Wine, Kale and Apricot Recipe - Great British Chefs
Ingredients: 1 side of pork belly on the ribs; 80g of tamari; 250g of cider; 1 tsp cloves; 1 large white onion, quartered; 1 sprig of rosemary; 3 bay leaves; 4 pork tongues; 400ml of Shaoxing wine; 150g of sugar; 150g of tamari; 75g of dark soy sauce; 700g of water; 1kg kale; neutral oil, for frying; 50g of sugar; 50g of salt; togarashi; 10 dried apricots; 100g of water; 50g of Isomalt sugar; 1 pinch of saffron; 600g of apricot, halved and pitted; 50g of honey; 100g of apricot purée, from above; 1g of agar agar; pork bones, reserved from above; 12 star anise; 50g of black peppercorns; 20g of fennel seeds