Rub the belly bacon with the sea salt and wrap it tightly in cling film. Let the bacon rest for about 12 hours in the fridge with the fat side down. Heat The Bastard indirectly at 90 °C, meanwhile rinse the belly bacon, pat it dry with kitchen paper, wrap it again in cling film and then in aluminium foil. Cook for 10 hours on The Bastard. It is important to keep the juices from the meat, because you will use them later to make the gravy. Remove the meat from The Bastard and place the wrapped pork belly in the fridge after it has cooled down with the fat side down. Make sure there is something of weight on it. A plate will do. Let the belly bacon rest for about 24 hours.

Heat The Bastard to approximately 150 °C - 180 °C. After the meat has rested for 24 hours in the fridge, cut it into 6 equal pieces. Then leave it to stand for a while.

The roasted garlic

Take the garlic bulb, add a dash of rapeseed oil and season with salt and pepper. Wrap the bulb in aluminium foil, place it between the hot coals á la Cavemanstyle and roast it, turning it regularly, for 1 hour.

The apple soup

While the garlic is roasting deliciously between the hot coals, you have time to make the apple soup in the meantime. This can be done in a skillet on The Bastard. Peel the apples and remove the core. Chop the apple skin finely and set aside, covered, until use. (Cut the apples into cubes and mix with the sugar, chicken stock and a pinch of salt. Then let it boil until the apples are soft. Then puree the mixture so that it becomes a nice smooth 'soup'. Sieve the apple soup for an extra refined result. Finally, stir in a knob of butter and set aside.

Heat another skillet and cook the pork belly indirectly until a crispy layer forms and it has a core temperature of 78 °C. Note: the pork belly can splash a little, so make sure that no fat gets into the barbecue. If you want to be on the safe side, you can also cook the meat in the skillet on the cooker until crispy. Wrap it in aluminium foil so that it stays nice and warm. Remove the roasted garlic from The Bastardpeel off the foil and press the soft garlic out of its skin. After you have done this, throw the cloves into the blender together with the rest of the butter, the cr.me fra.che and balsamic vinegar. This is the garlic puree. Add yesterday's meat juices and boil down to about 2/3rds to a fragrant gravy. In another pan, boil the white port until it becomes syrupy and stir this mixture into the gravy to your liking. Finally, thinly slice off the crispy fat layer of the meat and serve this separately on the plate. If necessary, reheat all the elements again.

Ladle the apple soup into nice deep plates. Arrange the pork belly and the crispy fat on top. Pour the gravy over it. Top with dabs of garlic mash and garnish with finely chopped green apple skin. In this way, you not only show yourself to be a perfect fire master, but also show that you are a creative talent!

Tip: be patient!

Wine pairing: Wirra Wirra, Shiraz 'Catapult', Mc Laren Vale, Australia