Place pork belly and ribs in a large saucepan and cover with cold water.
Add carrots, cinnamon, bay leaves, onions, star anise, and cloves, then simmer for 90 minutes.
Heat butter in a pan and fry apples for 4 minutes until softened.
Stir in sugar, soy, ketchup, teriyaki, tamarind, and syrup, then simmer for 5 minutes.
Beat the mixture until smooth and season with salt and pepper.
Preheat the oven to 230°C.
Coat ribs in half the sauce and roast in a tray for 15 minutes.
Sear the pork belly fat-side down in a hot pan for 4 minutes until brown.
Flip the pork belly and fry the other side until browned.
Add the remaining sauce to the pork belly and cook until warmed through.
Carve the meat, sprinkle with sliced spring onions, and serve with salad.