For the Pork Belly

1. Season the pork belly with salt and black pepper. Pour over 200 ml (¾ cup) beer and add the shallot, ginger, lemongrass, and garlic. Cover and marinate in the fridge overnight (or at least 2-3 hours).
2. Remove the pork from the marinade and pat dry. Set aside the aromatics. If desired, cut the pork belly slices in half.
3. Heat the lard in a frying pan and sear the pork belly until golden brown on both sides. Set aside. Remove some fat from the pan (you can save it and use it for other dishes).
4. Sear the reserved aromatics in the pan for a few minutes. Return the pork belly to the pan, pour in the remaining 300 ml (1 ¼ cups) beer, and add the honey, soy sauce, and beef stock.
5. Bring to a boil, then transfer to the oven and braise at 160°C (320°F) for 1 ½ hours.
6. Return the pan to the stove and simmer until the sauce thickens. Baste the pork with the sauce.

For the Purée

1. Peel the celery root and cut it into small cubes. Separate the cauliflower florets, discarding the core.
2. Boil the celery root in salted water for 5 minutes. Add the cauliflower and boil for another 15 minutes until soft. Drain and let steam to remove excess moisture.
3. Blend with butter, Dijon mustard, 50 ml (3 tbsp) heavy cream, salt, and black pepper until smooth. Adjust the heavy cream to reach the desired consistency. Adjust the seasoning if needed.

For the Fried Cabbage

1. Heat the oil in a pan and fry the onion until softened and slightly golden.
2. Add the cabbage and cook until it reduces in volume and gets some color.
3. Stir in the carrot and cook for a few more minutes. Season with salt and black pepper.
4. Stir in chopped parsley off the heat.

To Serve

1. Plate the pork belly with the purée and fried cabbage. Enjoy!