Monkfish cheeks with belly pork, nuts, seeds and shoots

Ingredients

For the belly pork
1.8kg/3lb 12oz belly pork, skin on
1kg/2lb 4oz rock salt
freshly ground black pepper
1 tbsp groundnut oil
For the monkfish
300g/10½oz monkfish cheeks (available from some fish mongers)
4 tbsp sea salt
175ml/6fl oz soy sauce
10ml/½fl oz aged balsamic vinegar
For the avocado terrine
1 ripe avocado, peeled, finely sliced
olive oil
½ lemon, juice only
For the peanut milk foam
500g/18fl oz semi-skimmed milk
2 tsp liquid glucose (available in the baking section of some supermarkets)
200g/7oz salted peanuts, toasted
For garnish
50g/1¾oz each pine nuts, pumpkin seeds, sunflower seeds, shaved almonds
100g/3½oz watercress and pea shoots
1 Granny Smith apple, shaved (rubbed with a little lemon juice to prevent browning)
1 cauliflower, cut into florets, very thinly sliced
2 tbsp chopped fresh coriander, leaves only

Method

1. For the belly pork, place the belly pork into a ceramic or glass dish, cover with rock salt and leave uncovered in the fridge for 24 hours. Wash off the salt and pat dry with kitchen paper. Seal in plastic using a commercial vaccum-packing machine and then cook in a water bath at 68C/154F for 36 hours. Remove from the water bath, place under a large pan or roasting dish and press in a cool dry place for 24 hours. Slice thickly, heat the groundnut oil in a frying pan, add the belly pork and fry until golden-brown on all sides. Set aside and keep warm.
2. For the monkfish cheeks, place the monkfish cheeks in a ceramic or glass dish, cover in sea salt and leave for ten minutes. Rinse the monkfish thoroughly under cold running water and place on a tea towel to dry out in the fridge for ten minutes. Very thinly slice the monkfish cheeks, place in a small bowl and cover with soy sauce and balsamic vinegar. Cover with cling film and leave to marinate in the fridge for 30 minutes.
3. For the avocado terrine, finely slice the avocado and place in layers in sealable plastic bag, drizzle with a little olive oil and a squeeze of lemon juice and seal. Place in the fridge and leave to set for ten minutes. Remove the avocado from the plastic and slice.
4. For the peanut milk foam, pour the milk, glucose and peanuts into a small saucepan and warm over a gentle heat for ten minutes. Blend with a hand blender to create a foam.
5. To serve, divide the belly pork and monkfish slices among four plates and garnish with a slice of avocado terrine, seeds, shoots, shaved apple, thinly sliced cauliflower and scatter with chopped coriander.