Crispy pork belly
1.Combine pork, water, vinegar, sugar, fish sauce, garlic, peppercorns, 5-spice and lemon grass in a saucepan just large enough to hold all the ingredients. Bring to the boil; reduce heat and simmer 30 minutes. Cool completely.
2.Preheat oven to 250°C or as hot as it will go.
3.Combine all salad ingredients in a large bowl and set aside.
4.Combine all dressing ingredients in a medium jug.
5.Slice cooled pork in half lengthways before cutting into very thin strips across the grain (not more than 3mm thick). Place pork in a single layer on large baking trays and cook in preheated oven 15-20 minutes or until browned and crisp; drain on absorbent paper.
6.To serve, add dressing and warm pork to the salad and toss well to combine.
7.Scatter with peanuts, green onions and fried onions as desired. Serve immediately.