Cut the pork belly into 3cm chunks and pop into a large saucepan. Cover with cold water and bring to a gentle simmer. Cook for 4-5 mins, skimming off any scum that floats to the surface. Drain the pork and rinse out the pan.

Smash the head of garlic, set 1 clove aside, then peel and crush the rest. Peel, halve, and thinly slice both your onions, then set one aside with the garlic clove from earlier. Roughly chop 50g of the ginger. Pick the leaves from the parsley, keeping the stalks.

Add 2 tbsp of olive oil to the pan and set over a high heat. Brown off the pork belly in batches until golden brown. Now chuck in the crushed garlic cloves, half the onion, the ginger and all of the parsley stalks. Just cover with water, around 900ml, season with salt and bring to simmer. Braise for 30-40 mins until the pork is just tender.

While the pork is braising combine 2 tbsp of the molasses with the juice of half a lemon and 2 tbsp of olive oil. Grate in the remaining ginger and whisk to combine, taste and season as you like. Cut the tomatoes into chunks and chuck into the pomegranate and ginger vinaigrette. Set aside to marinate.

Add the tahini to a bowl and finely grate in the remaining garlic clove. Whisk in enough water to produce a light, creamy tahini sauce, the texture of yoghurt. Sprinkle the sumac over the remaining sliced onions and massage in with salt and the juice of half a lemon. Set aside.

Preheat the grill to high. Scoop the pork out of the broth and brush with the 4 tbsp molasses. Lay out on a lined baking tray and stick under the grill until crispy and gnarly, brushing now and then with the molasses. Chuck the flatbreads onto the tray and grill for 1-2 mins until toasty.

Toss the parsley leaves through the tomato salad. Set each flatbread down on a large plate and add a swoosh of tahini sauce, a handful of tomato salad and some of the crispy pork. Finish with the sumac onions and chop up the remaining lemon into wedges. Add a wedge to each plate and serve.