Heat vinegar, sugar, salt, and peppercorns in a pan until sugar dissolves.
Pour hot vinegar over cauliflower and shallots in a bowl.
Allow vegetables to pickle for at least one hour.
Place pork, onion, carrot, parsley, thyme, and star anise in a saucepan.
Cover ingredients with cold water.
Simmer for 45 minutes after bringing to a boil.
Press pork between trays and chill in the fridge for two hours.
Slice the chilled pork belly into 1cm thick pieces.
Fry pork in butter for two minutes per side until hot.
Boil pea pods in salted water for two minutes and drain.
Open pea pods and mix them with the pickled vegetables.
Serve fried pork slices with the pickled vegetable mixture.