Step 1: Start by fermenting the pineapple as this will take the longest. Make a 3% brine and add the chopped pineapple. Cover and leave for 3 days before blitzing to a smooth puree.
Step 2: Place the pork belly into a sous-vide bag along with the rice wine and Char Siu sauce. Leave to marinate in the fridge for a few hours.
Step 3: For the celeriac, combine the water, sugar and vinegar in a pan over low heat until the sugar dissolves. Leave to cool then add the sliced celeriac discs. Cover and leave to pickle in the fridge for 2 hours.
Step 4: In the meantime, cook the jasmine rice in a pan with a lid until done.
Step 5: Heat the reserved pork fat in a pan and fry the shallots until crispy. Remove and drain on a tray lined with kitchen paper.
Step 6: Serve the pork belly on one side of a serving plate and dot the other side with the pineapple sauce. Dust with pineapple powder. Garnish the pork with the mint, parsley and dill and add the drained, pickled celeriac. Serve the rice with a little reserved pork cooking juice poured over and garnish with chives and fried shallots.