Pork, black garlic, cabbage

Start by making the fermented cabbage. Bring water and salt to the boil then allow to cool slightly but not completely

Pour the water over the cabbage in a sterilised jar and leave for 3–5 days until fermented. As the cabbage ferments it will release water – press the cabbage down underneath the water level. It can help to use a fermentation weight to do this

For the pickled cucumber, bring the water, vinegar and sugar to a boil, stirring to dissolve the sugar

Add the cucumber pieces and dill to a sterilised jar and pour over the brine. Cover and, once cool, refrigerate

To make the pork cure, blend all the whole and ground spices together, and then mix with the salt

Cover all sides of the pork belly in the cure and cure for 12 hours in the fridge, uncovered

Brush off the cure and pat the pork belly dry, then preheat the oven to 75°C

Place in a large casserole dish and cover with duck fat. Cover with foil or a lid and cook in the oven for 12 hours

Remove from the oven and set aside to cool

To make the pork sauce, brown the pork trim on all sides in a large, heavy-based pan. Remove from the pan and then brown the vegetables in the pork fat

Add the pork trim back into the pan, and then add the wine. Simmer until the wine reduces to a glaze. Add the vinegar and honey and reduce to a glaze as well

Add herbs and spices then the stock and bring to a simmer

Cook at a simmer then strain the solids out through a fine mesh strainer

Return the liquid to a pan and then reduce until the liquid is thick enough to glaze the back of a spoon

Meanwhile, add the chicken stock and apple juice for the pork glaze to a separate pan and cook over a high heat until reduced by half

For the black garlic purée, add everything to a Thermomix and set to 60°C. Blend until smooth and then pass. To make it without a Thermomix, simply put everything apart from the black garlic in a pan, warm up to 60°C then add with garlic to a blender. Blend until smooth and then pass

When ready to serve, first slice the pork belly into chunks

Sear the chunks of pork belly in a pan until golden and then transfer to an oven tray

Brush the pork belly on all sides with the pork glaze and then warm through the oven in the oven

While the pork belly warms through, dice up a few spoonfuls of fermented cabbage, add them to the pork sauce and heat it up on the stove

To plate, spoon or pipe some black garlic purée onto each dish. Slice two thin piece of cucumber pickle per person and add to the plate, along with a thin sliver of lardo. Garnish the pickle with wild garlic capers. Add a few pieces of pork to the plate along with a spoonful of cabbage and pork sauce