Remove the skin from the pork belly (save for later) and place the pork belly in an airtight bag with the miso marinade and leave for 2 days

Cook sous vide for 16 hours- place in a pot of hot water still in the bag that you used to marinade, being sure to keep the water at a constant 70ºC/158ºF

Blanch the pork skin in hot water, slice and dehydrate before cooking again in very hot oil until puffed up and crispy. Season to taste

Finely chop a shallot to get rings

Heat the vinegar, water, salt and 2tbsp sugar until well combines and pour into a bowl with the chopped shallots

Add the flour to a bowl and, in a separate bowl, mix milk with 1 1/2tbsp sugar and yeast. Add to the flour and knead until you have a smooth dough

Return the dough to the bowl, cover with a tea towel and leave to prove until doubled in size

Roll out the dough, break off small balls, roll those into circles, fold over and steam with a piece of baking parchment under each roll to prevent sticking

Remove the pork from the pan and reduce the marinade in a hot saucepan and season with salt to taste. Reduce until you can draw a line with your finger on the back of a sauce covered spoon

Sear the pork in a hot pan before slicing and putting in your bun with the crispy pork skin, pickled shallot and miso sauce