Trim the pork belly and cut into two pieces or smaller to allow them to fit into your vac pac bags.
Rub in the herbs and seasoning and carefully place into the bags.
Add a splash of chicken stock to each bag to keep a little moisture during the cooking process.
Vacuum pack and seal before placing the bags carefully into a pre-heated water bath to 67°C.
Salt the belly skin before rendering this also in the water bath using the same cooking method in a vac pac bag for same period.
Cook in the water bath for 48 hours.
When cooked, place the belly and skin into blast chiller until cooled and firm.
Remove belly from the vac pac bags and trim if necessary before slicing into 1.5cm thick slices.
Preheat a non-stick pan or cook these slices of pork on a plancha plate with a little oil until golden and crispy on both sides.
Cut the belly skin into thin strips and then roast in the oven at 180°C until golden & crispy.
Pick through thoroughly and wash the sea shore vegetables several times to ensure they are not gritty. Blanch in boiling salted water and refresh and reserve.
Wash the cockles under a running cold water tap, agitating & scrubbing them to ensure that they are free of sand and grit.
Do this until you are sure they are scrupulously clean.
Sweat the chopped shallots in a teaspoon of the rapeseed oil until soft.
Add the white wine and simmer for a minute before adding a little chicken stock and reduce slightly before adding the cockles.
Cover the pan with a tight fitting lid and cook for a minute until the cockles open up. Once open add your sea shore vegetables and parlsey.
To serve place a small spoonful of hot mashed potatoes into each of your serving bowls.
Place the crispy pork belly pieces (approx. 3 pieces each) on top.
Then spoon over the cockles & seashore vegetable mix with a little of the cooking liquor equally between each of the six bowl plates.
Finish with a strip of crispy pork crackling on each and serve immediately.