Slow and low belly of pork with sweet potato puree and steamed broccolini, silver beet, and cider bacon jam.

Prep time:
8 ½ hours  
Total time:
8 ¾ 
Ingredients
Belly of pork |7-9kg find a belly with even
amounts of meat and fat. 
Kosher Salt | 1/3 cup
Sweet potato puree
Sweet potato | 3 kg chopped
into cube for boiling 
Butter | 500g softened 
Dill | ½ bunch 
Broccolini | 3 shoots 
Silver beet |
 FOR
THE BACON-CIDER JAM
Package bacon | 2.5 kg
Red onion | 2, thinly sliced
Garlic | 3 tbsp. minced
Brown sugar | ½ cup
Apple cider | 1 cup
apple cider vinegar | ¼ cup
Kosher salt
FOR THE PORK BELLY
Place pork belly, fat side up, in small roasting pan. Rub in kosher salt all over the belly.
Heat oven to 130°c. Transfer pork in pan to oven and cook for about 1 hour.
Reduce heat to 100-110°cand cook for 6-8 hours until the pork is tender and can be pulled with
a spoon, place a piece of baking paper over the top of pork, place another tray over the top of pork. Using something heavy in top tray to press pork belly, refrigerate for 1 hour or until belly is set. Cut to desired size. To reheat to serve plate in an oven 200°c and heat up and using a temperature probe  until the belly reaches 65°c
===FOR THE BACON-CIDER JAM===
Cook bacon in a heavy-bottom pot over medium heat until golden brown and crisp. Remove bacon and drain on paper towels. Once cool, crumble bacon. Reserve 4 tbsp. of bacon drippings in pot
and discard the rest.
Reduce heat to medium/medium-low. Cook onions, stirring occasionally, for about 7 minutes or until tender. Add garlic and cook, stirring constantly, for 1 minute. Add brown sugar, apple cider, apple cider vinegar, and season with salt. Bring to a boil, stirring occasionally, and then reduce heat to low. Add bacon and simmer until onions are very soft and the mixture has thickened to the consistency of jam. If too dry, add apple cider, 1/4 cup at a time (I added 1/4 cup total). You want the onions to be meltingly soft and the mixture to be thick and syrupy. Let cool and then pulse in food processor or with blender to desired consistency.
Peel and cut into chunks 4 large sweet potatoes. Bring to the boil in a large saucepan of water, reduce heat and cook for 6 to 8 minutes or until fork tender. Drain. Add butter, dill and sea salt. Blitz in a bar blender until creamy and smooth.
Trim end of broccolini and slice up silver beet steam broccolini for 2 ½ minute and silver beet for 30 seconds.
Plate up dish by placing a chef spoon work of sweet potato puree on the plate next add silver beet and broccolini, pork belly and top with bacon jam.