Day 1: Combine salt, sugar, peppercorns, crushed garlic, and thyme in a bowl with hot water. Stir until dissolved, then add room temperature water.

Submerge pork belly in the brine, cover, and refrigerate overnight.

Day 2: Preheat oven to 150°C (300°F).

Heat olive oil in a large saucepan over medium-high heat.

Sauté carrots, celery, leek, and crushed garlic for 5 minutes.

Season with salt and pepper, then reduce heat to medium.

Add white wine and cook for 2 minutes.

Add chicken stock, diced tomatoes, bay leaves, and thyme, then simmer.

Remove pork belly from brine and rinse.

Place pork in a casserole dish and pour hot stock mixture over it.

Cover and cook in the oven for 2.5 hours, or until tender.

Boil salted water and cook Brussels sprouts for 3-5 minutes until bright green and tender.

Drain sprouts and cool in ice water, then dry and halve.

Remove pork from braising liquid and place on a tray. Press with weights for at least 1 hour, then cool completely.

Trim edges of pork and cut into 4 equal pieces.

Score the top of each piece in a diamond pattern.

To make the polenta, simmer remaining stock, bay leaf, and thyme in a saucepan.

Remove herbs, then slowly whisk in polenta.

Reduce heat to medium and simmer for 7-10 minutes until thickened.

Stir in Parmesan cheese and butter, then season to taste and cover.

Simmer honey, soy sauce, ginger, and star anise in a saucepan for 5 minutes.

Strain the liquid, reserving star anise.

Preheat oven to 200°C (400°F).

Heat a nonstick frying pan over low heat and cook pork, scored side down, for 7-10 minutes until golden brown and crisp.

Transfer pork to a baking sheet, baste with glaze, and cook for 15 minutes until caramelized.

Cook apples and Brussels sprouts in leftover fat for 3-5 minutes until browned.

Add remaining glaze and cook for 6-8 minutes until tender and glazed.

Heat polenta over medium heat until creamy, adding water if necessary.

Arrange polenta, pork belly, sprouts, and apples on plates.

Drizzle with remaining glaze and garnish with star anise. (Do not eat the star anise.)