Cook the smoked pork belly in a pressure cooker for 3 hours together with the water and tandoori spices, herbs and Jamaican pepper. Allow to cool and then cut into cubes.

Cook the octopus in boiling water, white wine, pepper grains and garlic for about two hours allowing the liquid in which it is immersed to simmer gently without ever boiling. Cool and cut into segments, leaving the tentacles whole.

Put the bread through the cutter to obtain strips, then cut these into cubes. Pan-toss with the Chinese chilli oil, remove surplus oil and dry under a lamp.

Thread the skewers by alternating pieces of octopus and pork belly; baste with olive oil, grill and glaze with oyster sauce and honey. Dip the skewers into the crunchy croutons and serve the lollipops nice and hot.