Slow-roasted pork belly with apple pulp, fresh horseradish root and arugula

Preparation

Baking Directions:

Rub pork belly with 3 parts salt, 1 part herbs de Provence, 1 part sugar and a little cracked pepper.

Let sit and dry cure for 1 hour.

On wire rack, roast in 425-degree oven for 20-30 minutes until oven seared.

Lower oven to 250 degrees and slow-roast for approximately 5 hours or until internal thermometer reads 160 degrees.

Grate apples and horseradish root over the pork belly.

Drizzle creme fraiche and add a handful of arugula to the plate, drizzle some olive oil over arugula.