Crispy pork belly bites with the sweetness of baby apple, is a perfectly balanced mouthful that will be a party favourite.

Toast the cumin seeds and peppercorns in a dry frying pan for 2 min.

Place the toasted spices in a pestle and mortar and grind.

Add 1 tsp (5 ml) of Maldon salt and the 3 garlic cloves and continue to grind to form a paste. Add in 2 tbsp (30 ml) olive oil.

Use this mixture as a rub and rub it over the flesh of the pork. Cover and place in the fridge to marinate overnight.

Next day:
Preheat the oven to 200 °C.

Rub the pork skin with the rest of the salt and 1 tbsp (15 ml) of olive oil. Place the pork on a wire rack inside a roasting tin and roast for about 45 min. Remove from the oven and allow the meat to rest in a warm place for 20 min.

Baby apples:
Roll the apples in the castor sugar and place on a baking sheet. Roast for 15-20 min.

Take the apples out of the oven, drizzle with olive oil and cook for a further 5 min.

Cut the cooked pork rashers into 2 cm pieces. Pop the roasted apples on top of the pork pieces, skewer the two together and serve.