Slow roasted pork belly
Heat the oven to 230C. Score the skin side of the pork belly and pass under running hot water for 10 seconds. Rub with Maldon salt and freshly ground black pepper and place in a baking tray with the rapeseed oil. Bake at 230C for 20 minutes. Wet with the white wine and turn the oven down to 130C. Cover the tray with aluminium foil and cook for 4 hours.
Place the olive oil in a deep based pan and add the sliced garlic, spring onion and rosemary. Cook on low for 5 minutes and add the ground spices and chilli and cook for 1 minute. Wet with the stock and cook on low for 25-30 minutes.
Retrieve from the stove, discard the rosemary, season with salt and add the chopped coriander then set aside.
Meanwhile, peel the potatos and slice very thinly with the help of a mandoline. Blanch in boiling water for 30 seconds and drain.
Butter a plum bread loaf tin.
In a bowl mix the cream with the egg yolks, grated Gruyère cheese and season with salt and ground nutmeg. Add the blanched potato and layer them in the plum tin. Sprinkle with a small amount of cheese on the top and bake at 160C for 40 minutes.
Before serving, pan roast the skin side of the pork belly in a non-stick pan for 1-2 minutes until crispy.