Ingredients

• 650g/1lb 6oz pork belly
• 150g/5oz salt
• 50ml/2fl oz soy sauce
• 50g/2oz honey
• 25ml/1fl oz mirin
• 25ml/1fl oz sesame oil
• 4 slices shonka ham (available from specialist butchers)
• ½ cauliflower head
• roughly chopped
• 1 large onion
• roughly chopped
• 50g/2oz salt
• 600ml/1pint 1fl oz white wine vinegar
• 300ml/11fl oz malt vinegar
• pinch dried chilli
• 2 tsp cornflour
• 15g/½oz turmeric
• 25g/1oz English mustard powder
• 125g/4½oz sugar
• ½ cucumber
• peeled
• seeds removed
• 2 Granny Smith apples
• 2 tsp lemon juice
• pinch salt
• 1 tbsp apple balsamic vinegar
• 4 large cauliflower florets
• thinly sliced on a mandolin
• 1 lemon
• juice only
• sea salt
• 3 tbsp coriander cress
• 1 tsp ground cumin

Directions

• Rub the meat side of the pork belly with the salt. Cover with clingfilm and chill in the fridge for 24 hours.
• Remove the pork from the fridge and rinse under cold running water for at least 20 minutes.
• Place the pork in a sous vide bag and vacuum seal.
• Heat a water bath to 72C/160F and place the pork in the bath for 24 hours. Alternatively
• place into a pressure cooker
• cover and cook for one hour.
• Once cooked
• place the sealed pork between two baking trays. Gently press down with a weight and chill in the fridge for a minimum of 12 hours. Once pressed cut the pork into squares.
• Place the soy
• honey
• mirin and sesame oil into a bowl and whisk together until fully emulsified into a teriyaki sauce.
• Heat a frying pan until hot. Add the pork skin-side down and fry on each side until caramelised. Spoon the teriyaki sauce over to glaze the pork. Remove the meat from the pan and place onto a chopping board. Place the shonka ham over the top and fold over the edges.
• For the piccalilli
• place the cauliflower and onion into a colander. Cover with the salt and set aside for 24 hours. Rinse away the salt thoroughly under cold running water.
• Mix the cauliflower and onion with the cucumber until well combined.
• Bring the vinegars to the boil with the chilli
• turn off the heat and set aside to infuse for 20 minutes.
• Bring the vinegar mixture to the boil again. Stir in the corn flour
• turmeric
• mustard and sugar and simmer for three minutes.
• Pour the simmering liquid over the vegetables
• transfer to a food processor and blend until smooth. Pass through a fine sieve and chill in the fridge until required.
• Meanwhile
• cut the apples into 1.5cm/½in cubes. Dress the cubes with the lemon juice
• salt and a drop of apple balsamic.
• For the cauliflower salad
• mix the cauliflower with lemon juice and sea salt.
• To serve
• brush the piccalilli across the plate. Add a piece of pork on top and scatter over the apple and finish with the cauliflower salad.