Hog roast belly bites with apple ketchup

To make the belly bites, season the belly with the smoked sea salt and freshly cracked black pepper, then vacuum seal in a plastic pouch. Sous vide at 85°C for 12 hours, remove from the water bath, refresh in a sink of cold water to reduce the temperature quickly, then place in the fridge overnight pressed between two heavy items (such as heavy
casserole dishes) to create a uniform shape for cutting.

To make the belly bites (without a sous vide machine), season the belly with the smoked sea salt and freshly cracked black pepper. Place in
a roasting dish with a splash of pork stock, cover with tin foil and cook in the oven at 140°C/275°F/gas mark 1 for 5 hours. Remove from the oven and allow to cool to room temperature then chill down in the fridge, pressing between something heavy.

To make the crackle crumb, boil a kettle and place the scored rind on a cooling rack in or over the sink. Pour boiling water over the scored rind to open it up. Dry completely with paper towel and rub with sea salt. Place on a tray and bake in the oven for 40 minutes at 200°C/400°F/gas mark 6 until crisp. When cool, crush the rind into crumbs.

To make the apple ketchup, place the diced apples in a pan with the cider vinegar, sugar, cinnamon and vanilla pod cut in half and seeds scraped out and added. On a low heat so the apples do not colour cook down to a purée. Pass through a sieve or blend to ensure no lumps and a smooth texture.

To serve, cut the pork into small 2cm or 3cm squares, drizzle with oil, season with salt and pepper and pan fry in a frying pan, fat side down, for 2 minutes on a medium to high heat until the fat is golden brown. Transfer to a baking tray and roast in the oven at 200°C/400°F/gas mark 6 for 8-10 minutes to reheat without drying out the belly. Serve with the apple ketchup and crackle crumb.