PORK BELLY

1. Dry the pork belly and lay on a long sheet of clingfilm out. Mix the salt and 5 spice and scatter half over the clingfilm. Lay the pork belly skin side down on the salt then scatter over the rest of the salt 5 spice mix. Rub it into flesh then wrap up the belly in clingfilm. Place in the fridge on a plate for 12 hours.

2. After 12 hours, wash off the salt and rinse thoroughly. Dry the pork belly and wrap in a few lays of clingfilm,
followed by a few layers of aluminum foil. Place in the over at 80 degrees for 12 hours.

3. After 12 hours, take out the pork belly and let it rest for 30mins. Once rested, unpack the belly careful over a bowl to catch all the juices which will be reserved for the port jus.

4. Loosely warp the belly again in clingfilm. Place on a baking tray and weigh down with heavy books. This will compress the meat and when sliced, leave you with a neat portion. Keep the pork pressed until you are ready to serve. When ready to serve fry the belly in a dry pan on a medium high heat. Brown all sides nicely till crisp and keep warm in a 120 degree oven until ready to plate.

APPLE PURÉE

5. Peal and cut the apple into small cubes. Heat a pan to a high heat and add the apples, then the cognac. Reduce then cognac till all the liquid has evaporated. Once reduced add the stock and apple juice. Heat on a medium heat and add the sugar and spices. Cook down until the apples are falling apart. Once you have a
Purée add the butter and blend with a hand blender. Add salt and pepper to taste and reserve until you are ready to serve.

APPLE JELLY
6. Reduce the apple juice on a high heat, reduce to 250ml then take off the heat.

7. Soak the Gelatin in cold water for 3 minutes, then add to the warm apple juice. Whisk so all is combined. Pour the liquid into a shallow baking dish and put in the fridge to set (min 4-5 hours) - when ready to serve cut into small blocks and handle with tweezers.

PORT JUS

8. Combine the pork belly juices and port. Reduce with the Star Anise by half. You want a Jus that is slightly sticky to the lips but not a jam :) Season to taste and reserve until ready to serve.

BACON RING

9. Take a rash of streaky smoked bacon and a 3cm cooking mold. Cover the mold with baking paper, then wrap around the bacon. Apply an outer layer of baking paper then tie tight with oven string. Bake at 160 for 30mins. Carefully remove the ring from the mold and set aside until ready to serve.

MASH (Make sure you are prepared. Everything must be warmed/cooked at stage 12, so you can all serve at the same time)

10. Peel the potato's, cut into medium chunks and wash well. Add to a pan with clean water and bring to 80 degrees. Cook for 30mins, this process will remove more starch giving you a light and fluffy mash.

11. After 30mins drain and replace with fresh water.
Boil at 100 degrees for 15mins.

12. Drain and leave for 2 mins so the steam is evaporated. You want all the water to be removed and evaporated. Press the potato's through a rice press and add warm milk, butter, egg yolk, Worcester Sauce and horseradish

SERVE AS PER PHOTO