I love this dish. I am a big fan of pork belly. Here it is brined, then confit, then pressed. The skin is shaved off and seared crisp. The apple puree is made by vacuum packing the peeled apple dice with lots of rosemary and a little lemon juice. Simmer in water until cooked then puree. Pickled mustard seeds play a part in this dish by balancing the sweetness of the apple and giving a vibrant hot pop in the mouth.
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