Boil the pork belly, chillies, lemongrass, garlic, coriander, ginger, and lime leaves in a large saucepan filled with water.
Simmer the pork mixture for two hours until tender.
Dissolve 1 tsp sugar and 1 tsp salt in 110ml water and white wine vinegar in a pan.
Pour the hot liquid over sliced turnip and cucumber and pickle for two hours before draining.
Press the poached pork between two heavy trays and refrigerate for at least two hours.
Melt 150g caster sugar in a saucepan until it turns into a golden-brown caramel.
Purée the remaining chilli jam ingredients, excluding crème fraîche, in a food processor.
Stir the purée into the caramel and simmer for 5 minutes until sticky.
Slice the chilled pork into 1cm thick pieces.
Fry pork slices in oil and butter for 2 minutes per side until crisp.
Add chilli jam to the pan and baste the pork until coated.
Serve pork with pickled vegetables, watercress, herbs, and extra dots of chilli jam.