Crispy Pork belly

1. Combine all ingredients in a vacuum sealed bag and sous vide @ 162˚F for 24 hrs. Shock in an ice bath and cool completely. With a sharp knife, slice the belly into 90 g portions.  To order, season and sear in a hot pan to crisp up the exterior of the belly.

Parsnip Puree

1. Peel and slice the parsnip into equal sized pieces. Add remaining ingredients to a non reactive pot.  Bring to a scald, and gently simmer until the parsnips are very soft. Strain (reserve liquid) and remove the bay leaf. Place parsnips in a high speed blender and blend to a smooth puree. Add reserved liquid to adjust consistency.

Apple Cider Reduction

1. Combine the Apple cider, cider vinegar, maple syrup and lemon juice in a small pot. Reduce gently until mixture coats the back of a spoon.  Season.

Apple chips

1. Slice cored apples on a mandoline about 1 mm in thickness. Toss with the sugar and cinnamon.  Arrange in a single layer on dehydrator trays. Set a dehydrator to 145˚F and dehydrate until the apple rings are dry and crisp.