Glazed pork belly with malt vinegar kale, apple butter and crispy pork quaver

For the pork quaver, scrape any excess fat from the underside of the pork skin using a spoon or paring knife until very thin

Place the skin in a pot of salted boiling water, reduce to a gentle simmer and cook for 90–120 minutes until tender and gelatinous

Remove and pat dry thoroughly with paper towels. Arrange on a wire rack or parchment-lined tray

To dehydrate, set your oven as low as possible – with the fan on if available – and cook for 8–12 hours. If using a dehydrator, set it to 60–70ºC and dehydrate for 12 hours. The skin should be completely dry and rigid, resembling stiff plastic. Set aside until ready to fry

To make the apple butter, first pre-heat the oven to 200ºC (180ºC fan)

Place apples, vinegar and water into a roasting tray and roast for 40 minutes until softened

Transfer to a blender and purée until smooth

Reduce oven temperature to 140ºC (120ºC fan)

Spread the purée in a shallow tray and return to the oven for 60–90 minutes, stirring every 20 minutes, until thickened and a deep golden colour

Blend once more until silky smooth and season to taste

Pre-heat the oven to 180ºC (160ºC fan). In a saucepan over a low heat, combine the vinegar and sugar for the pork belly and simmer gently until reduced to a syrupy glaze. Remove from the heat

Next, sear the pork belly on all sides until golden brown in a hot, ovenproof pan. Transfer to the pre-heated oven and cook until the internal temperature reaches 65ºC, about 25–35 minutes

Remove from the oven and brush generously with the malt vinegar glaze and leave to one side to rest

To cook the kale, melt the butter until foaming. Add two thirds of the kale and sauté until tender. Once softened, stir in the vinegar to coat the leaves, and season to taste

Heat a few centimetres of vegetable oil in a deep, heavy-bottomed saucepan to 150ºC

Deep-fry the remaining kale until crisp then remove with a slotted spoon and drain on paper towels. Season lightly with salt

Heat the vegetable oil to 200ºC, and fry the dehydrated pork skin until it puffs, becoming light and airy

Remove with a slotted spoon, drain on kitchen paper, then season immediately with salt

To serve, place the glazed pork belly to the left of your plate. Place a large spoon of apple butter bottom right and a good mix of both the kale above. Finish the dish with a piece of pork quaver