1. Season the pork belly and cook in tray with half the ginger and lemongrass 8hrs at 100C.
2. Rest for 30 mins, remove the bones and fat, and cut 4 pieces.
3. For the sauce, heat the water, soy, mirin and vinegar, and infuse with emongrass, ginger, bonito, and any stems from the coriander.
4. Pass after 5 minutes, thicken with arrowroot, pass again.
5. For the mouli, heat the water with white wine vinegar, salt and sugar, and infuse with the remaining ginger and lemongrass. While hot, strain and pour over the mouli; leavemto cool.
6. Halve and stone the plums and roast at 120C until soft. Blitz to a puree. Season with sugar & salt.
7. Heat the sauce with the mushrooms to cook them.
8. To serve, warm the puree and place a large spoon on each plate. Steam the belly to reheat, slice, place on the plate and spoon over the sauce and mushrooms add the mouli shavings and the fresh coriander.