Wild boar belly
1 g each of fennel seeds, coriander seeds, black peppercorns, star anise, fresh ginger, peeled, green cardamom pods, dried red chiles
5 sprigs thyme, leaves picked
300 g salt
200 g granulated sugar
Finely grated zest of 1/2 orange
1 (113-g/4-oz) piece wild boar belly, skin removed

In a dry frying pan, combine fennel and coriander seeds, peppercorns, and star anise and toast over medium heat for 1 minute or until fragrant.

Transfer to a Thermomix and add remaining ingredients except for boar belly. Grind at speed 10 for 20 seconds to a powder. Rub cure all over boar belly and refrigerate, covered, for 28 hours.

Preheat sous-vide cooker to 65°C (150°F). Rinse belly under cold running water. Put belly into a vacuum bag and seal the bag at full pressure. Cook belly in the water bath for 30 hours.

Place belly between 2 baking sheets, with a weight on top, and refrigerate for at least 12 hours. Cut belly into 1-inch squares, each about 1/4-inch thick. Set aside until needed.

Aerated star anise syrup
60 g granulated sugar
3 g star anise
1.2 g Versawhip
0.3 g xanthan gum

In a saucepan, combine sugar, star anise, and 60 grams water and bring to a boil over high heat. Reduce heat to medium-low and simmer for 15 minutes. Set aside to cool to room temperature.

Pass liquid through a fine-mesh strainer into the bowl of a stand mixer (but do not attach bowl to the stand). Add Versawhip and xanthan gum and, using an immersion blender, blend powders.

Place the bowl in the stand mixer fitted with the whisk attachment and whisk mixture at high speed for 6 minutes or until light and airy. Transfer aerated syrup to a piping bag fitted with a small round tip. Set aside until needed.

In a bowl, combine apples, pepper, lime zest and juice and cilantro. Season with salt and set aside until needed.

Apple-jalapeño brunoise
1 green apple, brunoised
1 jalapeño pepper, brunoised
Finely grated zest and juice of 1 lime
5 sprigs cilantro, coarsely chopped 
Salt

In a bowl, combine apples, pepper, lime zest and juice and cilantro. Season with salt and set aside until needed.

Assembly
Cinnamon sticks

Heat a frying pan over medium heat, add boar belly, and sear for 1 minute on each side.

Break off a piece of cinnamon stick, small enough so that it fits snuggly in the clip of a clip spoon, but make sure it remains at least 1/2 inch from the spoon itself. Pipe a small dot of star anise syrup on the spoon and top with 1 teaspoon apple-jalapeño brunoise. Place seared boar belly on the brunoise. Use a kitchen torch to light the cinnamon stick until it smoulders. Serve.