Pork belly with roasted pork fillet, blackened cucumber and cucumber ketchup

Make the brine by combining the salt and water in a pan and bringing to a boil. Turn off the heat and allow to cool completely, then transfer to the fridge to chill 

Preheat the oven to 180°C

Remove the ribs from the pork belly, transfer the ribs to a roasting tray and cook for 45 minutes 

Remove any excess fat or gristle from the pork belly, then transfer to the brine and place in the fridge for 12 hours

Remove any sinew and excess fat from the pork fillet, and add to the brine for 4 hours. After this time, rinse under cold water and pat dry

Begin making the sauce by browning the onions in a saucepan (without oil), stirring regularly until the onions are well browned, caramelised and sticky, like burger van onions

Deglaze the pan with the wine, madeira and apple juice and reduce by half

Add the stocks and pork ribs and simmer gently for 1 hour, then pass through a fine sieve and reduce down quickly until you have a sauce consistency (that coats the back of a spoon)

Once the pork belly has had its time in the brine, remove, wash under cold water and pat dry

Vacuum pack the belly and cook in a water bath at 66°C for 24 hours. Transfer the belly to a tray and place another tray on top. Weigh down with something heavy and leave in the fridge to press overnight (if you don’t have a water bath, cook the belly in the oven for 6 hours at 110°C)

For the pickled cucumber, heat the pickling liquor by combining all the ingredients except the cucumber in a saucepan and bringing to a simmer. Add the julienned cucumber and cook for 1 minute, then remove from the heat and leave to cool in the liquor

For the mint oil, blanch the picked mint leaves for 3 minutes in boiling water and refresh in iced water before squeezing out with a clean jay cloth

Transfer to a Thermomix and heat the oil to 90°C before adding the mint and blitzing on full power for 1 minute. Strain overnight through a fine sieve

For the roasted cucumber, peel the cucumber and cut into quarters lengthwise before removing the seeds with a knife. Cut each quarter into 3 to make 12 rectangles of cucumber

Preheat the oven to 180°C/gas mark 4

Heat a frying pan over medium-high heat with a splash of oil and seal the pork fillet on all sides until golden. Transfer to the oven for 12-15 minutes, until it reaches a core temperature of 60°C

Remove from the oven and place on a tray covered with tin foil to rest for 10 minutes

Once the pork belly is pressed, gently remove the skin with a sharp knife and cut into 6 portions

Reheat the frying pan and seal the pork belly on the skinned side before transferring to the oven for 20 minutes, or until it reaches a core temperature of 60°C

Heat the pan again and add the cucumber rectangles flat side down, frying until they are dark in colour. Season with salt and set aside

Heat oil for deep frying to 180°C. Deep fry the pork granules for 2 minutes, until puffed and crispy

To plate up, add the roasted cucumber and pork belly to the plates, then divide the pork fillet into 6 portions and serve one slice each. Add the pickled cucumber and finish with picked mint, sheep's yoghurt, the mint oil and the pork sauce. Finish with the puffed pork granules