Combine ingredients for the braising liquid (salt, sugar, white vinegar, water, turmeric, mustard seeds).

Braise pork ribs, pork shoulder, and pork belly in the braising liquid for 4 hours.

Reserve the braising stock.

Pull the braised pork meat.

Press the pulled pork into a hotel pan.

Pour the remaining pork stock over the pressed pork.

Let the pressed pork cool completely.

Slice pickling cucumbers, baby radishes, fava beans (peeled and blanched), and dice onions.

In a pot, combine salt, sugar, white vinegar, water, turmeric, and mustard seeds.

Bring the pickling mixture to a boil.

Pour the hot pickling mixture over the prepared vegetables.

Portion the cooled pork.

Serve the portioned pork with bread and butter pickles.

Drizzle with hot pepper vinegar (garnish).