Place pork in a large ovenproof dish and add stock and bring to the boil over a high heat and then transfer to the oven and simmer, covered, for 2 1/2 hours or until tender.
Remove pork and set aside.
Strain stock, reserving 1 cup (250ml).
Increase oven to 220C and using a small, sharp knife, score pork rind and generously sprinkle with salt and then place pork belly on a rack over a roasting pan and roast for 45 minutes or until the kin is crisp and then slice thickly.
Meanwhile to make the sauce, melt the butter in a frying pan over a medium-high heat and add eschallot and cook, stirring for 3 minutes or until softened and then add garlic and thyme and cook, stirring for 1 minute.
Add the ale and bring to the boil, then reduce heat to low and simmer for 5 minutes or until reduced by half.
Add stock and mustard, then simmer, uncovered, for 10 minutes or until reduced by half.
Strain sauce into a jug, discarding solids and set aside, covered to keep warm until needed.
To make the cauliflower puree, heat butter in a small saucepan over a medium heat and cook onion and garlic, stirring, until softened and then add cauliflower and cream and then simmer for 3 minutes or until cream has reduced by half and mixture is thickened.
Remove from heat and allow to cool slightly before blending until smooth and season with salt and pepper.
Steam or boil carrot batons for 2 to 3 minutes or until just tender.
Heat 2 tablespoons of the butter in a large frying pan over a high heat and cook cabbage with a pinch of salt, stirring, for 3 to 4 minutes or until tender and season with pepper.
Season scallops with salt and pepper and heat a frying pan over a high heat and add remaining butter and the oil and when butter foams add scallops and cook for 30 seconds each side.
Smear puree over serving plates and drizzle with sauce and top with pork and scallops and serve with carrots and cabbage.