Chicharrones with apricot, fermented chilli, flaky flatbreads and whipped hot honey

Begin by making the fermented chillies four days ahead of serving. Mix together all the ingredients for the fermented chilli, then transfer to a clean, an airtight container

Store in a cool, dark place for around 4 days, opening the container once a day to release the fermentation gases

Once fermented, the chilli should taste pleasantly sour and a little bit sweet. Transfer to the fridge to store until needed

To make the chicharrones, place the pork belly on a wire rack above a baking tray

Rub the pork with the baking soda and salt, spreading it evenly across the skin

Place in the fridge, skin-side up, for at least 2 hours to chill and dry out

Meanwhile prepare the flatbread dough. Mix together the flour and salt

Slowly mix in the warm water while stirring with a wooden spoon. Once a shaggy dough begins to form, use your hands to knead the dough for a couple of minutes until smooth

Transfer the dough to a clean bowl and cover tightly, then leave to rest for 1 hour

Next, make the whipped hot honey. Add the honey to a pan over a medium-low heat 

Once the honey starts to warm and loosen, add in the chilli flakes and spices. Stir well then remove from the heat

Leave to infuse in the pan as it cools, then transfer to a clean container

Next, rinse the salt off the pork belly and then pat dry 

Slice the pork belly into thick strips

Place each strip skin side down on a chopping board. At about 2 cm intervals, cut through the pork belly meat, stopping at the skin. Take a look at the picture above for a better idea of the shape, if needed

Place the pork belly strips in a single layer in a large pan, then cover with water, enough so that the pork is just submerged. Bring to a simmer, uncovered, over a medium heat

Cook for around 1 hour, turning the pork every now and then to ensure it cooks evenly. The water will begin to evaporate, and the fat will render out slowly and pool at the bottom of the pan 

Meanwhile, divide the flatbread dough into eight equal portions. Roll each into a ball and set aside

Coat each ball of dough in vegetable oil, then place them onto an oiled baking tray with space between them for proofing. Cover the dough balls with cling film and leave to rest for 1 more hour

After an hour of simmering, turn up the heat on the pork belly to evaporate any remaining water

Fry the pork belly slices in their rendered fat for 30 more minutes or until they are golden and crispy

While the pork belly fries, shape the flatbread. Take one of the balls of dough and flatten it with your hands. Pull the dough out from the sides, gently stretching it out until you have a paper thin flatbread. Stretch it as far as you can without tearing

Spread a thin layer of vegetable oil over the surface of the flatbread, then roll it up into a thin tube

Next, coil up the tube into a spiral, tucking the end piece of the dough underneath the spiral. Press it firmly against the work surface with your palm to seal the coil

Repeat with each piece of dough, and then leave them to rest under cling film for a final hour

Once the chicharrones are crispy, take them out of the oil and place them onto a piece of kitchen paper to drain

Season with a generous sprinkle of salt and lime juice, then set aside until needed 

To cook the flatbreads, heat a large pan over a medium heat

Once the pan is hot, add a splash of oil and flatten out one coil of dough into a thinner round, about 1 cm thick

Cook the bread in the pan, frying it on either side for a couple of minutes until cooked through. Once cooked, remove the bread from the pan and, while the flatbread is hot, use your hands to ‘clap’ the flatbread, scrunching it quickly your hands to create layers and flakes in the flatbread. You can wrap the flatbread in a paper towel first if the bread is too hot to touch 

Place on a rack to cool the rest of the way, and repeat with each remaining piece of dough

Meanwhile, use an electric whisk to whip the honey until it is light and aerated

To serve, layer the chicharrones over the flatbread, then dollop over the fermented apricot and chilli mix, whipped hot honey drizzle and the freshly picked parsley