Crispy pork belly and wombok salad

Ingredients

• Crispy pork belly
• 1 kilogram piece pork belly, skinned and bones removed
• 1 litre water or chicken stock
• 1/2 cup white vinegar
• 1/2 cup brown sugar
• 1/4 cup fish sauce
• 1 clove garlic, bruised
• 1 teaspoon white peppercorns
• 1 teaspoon chinese 5-spice
• 1 stick lemon grass, bruised
• Wombok salad
• 1/2 large wombok or chinese cabbage, shredded finely
• 3 carrots, peeled
• 1 green capsicum, sliced thinly
• 8 radishes, sliced thinly
• 2 cups bean sprouts, picked
• 1 lebanese cucumber, halved, seeded, thinly sliced
• 1 cup mint leaves, chopped coarsely
• 1 cup coriander leaves, chopped coarsely
• Dressing
• 2 long red chillies, chopped finely
• 1 tablespoon fish sauce
• 2 tablespoons brown sugar
• 2 limes, juice of
• 1 teaspoon sesame oil
• 2 tablespoons peanut oil
• To garnish
• 2 tablespoons peanuts, chopped
• 2 green onions, sliced thinly
• 2 tablespoons fried onions