To make the sesame chutney, preheat the oven to 160°C. Roast the peanuts and sesame seeds on a tray for 10 minutes, stirring every 3 minutes until light golden. Place all the ingredients in a high-speed blender or Vitamix and blend until smooth.

To make the achari marinade, char the bell pepper over a flame. Once fully black, wrap in a cloth and let it cool down. Peel the pepper, then discard the stem, seeds and charred skin. Blend all the ingredients along with the red pepper pulp in a high-speed blender or Vitamix to a smooth paste.

Coat the pork belly on both sides with the salt and leave it to rest in the refrigerator for 2 hours. Brush off the salt and rub the belly with 75g of the achari marinade. Place in a vacuum pouch and seal. Set up a steamer, or a combination oven, on full steam to 72°C and cook it for 12 hours. Once cooked, strain the juices and set them aside. Chill the confit belly in the refrigerator overnight, pressed with a weight on top. Remove the skin and set it aside. Portion the pork in about 2 slabs of 8cm x 4cm (how many slabs you get will depend on the shape of the belly).

Set up a charcoal grill. Heat the pork belly cooking juices and 25g of the achari marinade in a saucepan, and reduce until the sauce coats the back of a spoon. Reserve the sauce for serving. Once the charcoal is ready, brush the pork with the remaining marinade. Grill the belly until it’s warmed all the way through and lightly charred around the edges.

To serve, carve the pork belly, put it off-centre on a plate and gently pour the sauce on the side around the pork.

To make the peanut and sesame salan, preheat the oven to 160°C. Put the sesame seeds on a roasting tray and roast in the oven for 5 minutes. Open the oven, add the peanuts and white poppy seeds to the tray, and roast for 10 more minutes or until golden, mixing them every 3-4 minutes to ensure they roast all over. Remove and set aside.

Put the desiccated coconut on a separate tray and roast in the oven for 9 minutes, stirring it every 3 minutes to ensure all of it gets golden. Once golden, add it to the peanut and sesame mix. Add the peanut, sesame and coconut mixture to a food processor along with 100g of the water and blend until a butter texture is achieved. Reserve.

Heat the rapeseed oil in a large saucepan over a medium-high heat. Add the cumin and fry until it starts cracking, then add the chopped garlic, ginger and fenugreek seeds, and fry for 1 minute until fragrant. Add the curry leaves and cook until they splutter. Turn off the heat. Add the Kashmiri chilli powder, turmeric, garam masala, salt, fried onions, tamarind and jaggery. Mix in the pan with the residual heat. Put the remaining 275g of water in a blender with the peanut and sesame mixture and the onion and spices mixture. Blend at full speed until smooth, adding 50g more water if needed. Pass through a fine sieve.

For the okra chilli mix, thinly slice all the vegetables using a mandoline and mix them in a bowl with the MSG oil. Set up a charcoal grill. Once the charcoal is ready, place the sliced mixture in a metal sieve, and cook directly over the charcoal until the onions are translucent.

For the peanut podi oil, preheat the oven to 160°C. Mix the peanuts with the salt and 10g of the peanut oil. Place the peanuts on a baking tray and roast in the oven for 10 minutes, stirring them every 3 minutes to ensure they colour all over. Remove from the oven and, once cool, place them with the rest of the ingredients in a bowl and mix thoroughly .

Set up a charcoal grill. Trim both ends of the okra and, when the charcoal is ready, grill them until blistered and lightly charred all over. Warm up the peanut and sesame salan in a pan. Place the okra chilli mix in the middle of a plate. Put the peanut podi on top of the okra chilli mix. Pour the warm peanut and sesame sauce around the okra chilli mix. Rest the grilled okra on top of the okra chilli mix and serve.