Slow-cooked pork belly with apricot, prunes and apple and Silesian dumplings

Mix all the salt, sugar and spices together

Rub the spice mix into the pork belly, making sure it’s coated all over, then wrap tightly in cling film

Place on a tray, and balance some heavy objects on it to weight it down (such as a large bottle of milk or some tins)

Transfer to the fridge and leave to cure for 3 days

Take the belly out of the fridge, remove the cling film and pat dry. Put on a wire rack and then place back in the fridge for another 24 hours to dry

If you have a barbecue smoker, preheat it to 110°C and make sure you have a low, steady level of smoke. Kuba recommends oak or apple wood. Cook for 5 hours, or until tender. After 3 hours of smoking, wrap the belly in parchment paper and aluminium foil, then return to the smoker

If using the oven, cook at 120°C for 4 hours, wrapping in parchment paper and aluminium foil after 2 hours

Either way, once cooked set aside to rest and cool slightly

Meanwhile, make the pork sauce. Heat up the oil in the pan, and add the diced shoulder. Once beginning to brown, add the butter, and keep cooking until browned all over, about 30 minutes in total

Remove the pork from the pan, leaving the fat in the pan

Add the onion, carrot, leek and celery to the butter, and cook for about 15 minutes until softened and browned

Mix in two thirds of the browned shoulder, then remove and set aside

Deglaze the pan with the vinegar and reduce it down to a glaze

Add the mirepoix and shoulder mixture back to the pan along with the white wine, brown chicken stock and cream

Bring everything to the boil, skim off any scum, and then turn the heat down and simmer for 40 minutes

While the pork simmers, make the pickled fruit. Peel the apples and cut them into eighths

Remove the core then, optionally, use a peeler or turning knife to cut the apples into a barrel-like shape

Bring the vinegar, water, sugar and salt to the boil

Add the rosemary, garlic, dried fruits and apples

Reduce the heat to low, and put a lid on

Cook for 5 minutes, then take off the heat and leave to cool completely (with the lid on). When cold, remove the fruits from the liquid. Cut the apricot and prunes in quarters

Once the pork sauce has simmered for 40 minutes, strain off the sauce, passing it through a fine sieve, and then return the sauce to the pan

Bring the sauce to the boil, then add the mushrooms, sage and the remaining third of the meat. Cook for 20 minutes

Pass the sauce through a fine mesh strainer again, and then return to the pan

Season the sauce with salt to taste, and reduce slightly if needed

For the dumplings, peel the potatoes then boil them in salted water until tender

Drain off the water, then leave them to steam in the pan for a minute or two

Pass the potatoes through a potato ricer

Leave to cool slightly, then weigh the potato flesh. Add a quarter of the weight of the potato in flour (about 60g)

Mix potato and flour together to until just smooth

Divide the dough into 15g portions, then roll each one into smooth balls. Use your finger to make an indentation in the middle

Blanch the dumplings in boiling, salted water for about 3 minutes, or until they float at the surface, then drain

Trim the tenderstem broccoli to about 5 cm lengths

Blanch the broccoli in boiling, salted water for about 1 minute or so, or until tender and vibrant green

Slice six pieces of pork belly, and then add to the pork sauce. Bring the sauce to a simmer, and spoon over the pork until it is reduced, and the pork is coated in a sticky glaze

Transfer the pork to a plate, then warm some of the fruits in the sauce and serve on the pork belly. Top with the broccoli

Finish the dumplings in the pork sauce as well, then serve on the side topped with the parsley