185ml (3/4 cup) Chinese cooking wine
2 tablespoons hoisin sauce
1 lime, juiced
1 1/2 tablespoons soy sauce
4cm-piece fresh ginger, peeled, thinly sliced
3 garlic cloves, halved
1 long fresh red chilli, thinly sliced
3 whole star anise (see note)
1 cinnamon stick
500ml (2 cups) water
1 large brown onion, cut into wedges
2kg piece boneless pork belly, rind scored
3 teaspoons grapeseed oil
2 teaspoons sea salt
1 tablespoon white wine vinegar
3/4 teaspoon caster sugar
Large pinch of sea salt
2 Lebanese cucumbers, peeled into ribbons
1 nashi pear, cut into matchsticks
1 bunch watercress, sprigs picked