For 4 servings:
For the pork belly
600g Kurobuta pork belly
3 tbsp dark soy sauce
2pcs cinnamon sticks
4pcs star aniseed
4pcs cloves
2pcs bay leaves
1 tbsp black peppercorn
For the spelt salad
100g Quinoa
2 cups water
50g butter
50g Shimeiji mushrooms
For the fennel salad
2pcs baby fennel
Chervil to garnish
Sea salt and freshly cracked black pepper
Lemon infused olive oil