Cornbread:
Melt butter. Add the diced onion and garlic and gently sweat off. Add the spices. Put all the dry ingredients in a mixing bowl. Blitz up the polenta in the thermo mix and put in a mixing bowl with the self raising flower and the finely sliced green chillis. Whisk the milk, maple syrup, philadelphia and the eggs in a separate bowl. Stir in the onions and butter. Pour the mixture over the dry ingredients and mix together into a nice batter. Pour the batter in a buttered cake tin and bake in a pre heated oven at 200°C for about 25 mins. Cool for 10 mins in the tin before taking it out and cool it further on a cooling rack.
Corn Puree:
Melt the butter. Sweat off the onions with the cumin, coriander and ginger until soft. Add the sweetcorn, cream and chicken stock and reduce by half. Mix up in a thermo mix. Season with salt. Reserve until needed.
Piri Piri Butter:
Melt butter with the apple juice, lemon zest, piri piri spice and smoked bacon strips. Reduced by half. Strain and set aside.
Coleslaw:
Peel the kohlrabi. Cut into Julienne. Peel the granny smith apple and cut into julienne. Make a dressing from the blanched mustard seeds, yogurt, mayonnaise, salt and pepper. Mix in with the kohlrabi and apple. Keep in the fridge until needed.
BBQ Rub:
Toast the fennel, star anise, cumin, peppercorns and coriander seeds in a dry pan. Cool down then blitz up with all the other dry ingredients in a thermo blender. Coat the pork belly with the rub. Smoke in a big green egg at about 110°C until the core temperature reaches 75°C.
BBQ Sauce:
Toast the star anise, mustard seeds and fennel seeds in a dry pan. Add all the other ingredients and reduce by roughly 1/3. Strain and reserve.
Garlic Puree:
Sweat off the diced onion and butter for 5 mins. Add the black garlic and sweat off for a further 3 mins. Glaze the pan with madeira and reduce until nearly dry. Add the cream and reduce by ½. Transfer to a blender and blitz on full power, while adding the ultratex. Season with salt and lemon juice and pass through a sieve. Transfer to a piping bag.
Sous Vide Secreto:
Trim the excess fat off the secreto. Place in a vacuum bag with the red pepper juice and the smoked paprika. Place in a water bath for 12 hours at 68°C. Transfer to an ice bath until cold. Take out of the bag and place on a clean, dry cloth until needed.
Paprika and isomalt tuille:
Combine all ingredients and boil to 160°C. Pour onto a silicone matt and then cool. Powder in a food processer. Add smoked paprika and spread out in the desired shape on a silicone matt. Cook in the oven for 2 or 3 mins at 150°C. Cool down and store in an airtight container.
Sweetcorn:
Blanch the baby corn for 40 seconds, blanche the sweetcorn for 1 minute, both in seasoned water. Then transfer to iced water.
Pork fillet:
Trim back the pork fillet. Season lightly with salt. Wrap in clingfilm very tightly. Vacuum pack and cook for 1 hour at 57°C. Transfer to iced water.
Assemble/Plating Up
Cut circles of cornbread the size of a £2 coin and warm up gently under the grill. Brush the BBQ sauce over the pork belly, while grilling it on the BBQ. Grill on both sides, generously brushing with the BBQ sauce. Flash grill the secreto, making sure not to over cook it. BBQ the pork fillet and the baby corn, gently brushing it with the piri piri butter. Char the sweetcorn kernels with a blow torch. When everything is hot, place a spoonful of sweetcorn puree on the plate. Place a spoonful of coleslaw on the plate. Build all the meat and sweetcorn around that. Garnish with dots of black garlic puree and baby gem. Pour the leftover BBQ sauce in a jug. Place the pork fillet on the side dish. Cover with spiced caramel square and blowtorch at the table.