Preheat the oven to 100°C.
Season the pork belly with salt and pepper.
Heat 15ml of oil in a casserole dish and sear the pork until golden-brown.
Set the seared pork aside on a plate.
Sauté the mixed vegetables, garlic, and herbs in the casserole until softened.
Stir in the tomato purée and fry for 1 minute.
Toast the whole spices in a hot pan for 30 seconds.
Add spices, apple juice, and stock to the casserole and return the pork.
Cover with a parchment cartouche and braise in the oven for 6 hours.
Allow the pork to rest in its liquid for 1 hour.
Press the pork between two trays with a weight and chill for 1 hour.
Strain and reduce the cooking liquid until it coats a spoon.
Pickle turnip slices in water, vinegar, sugar, and salt for 2 hours.
Drain turnip and toss with watercress, spring onions, and cucumber.
Increase oven temperature to 200°C.
Simmer reduced braising liquid, honey, vinegar, and chili sauce to make a glaze.
Slice the chilled pork belly into thick pieces.
Fry pork slices in remaining oil until golden-brown.
Coat pork in glaze and heat in the oven for 3 minutes.
Serve the glazed pork slices with the pickled salad.