Devilled bacon with fried cabbage and chilli syrup

Ingredients

200 apple syrup
75 g Bresc Red chilli puree
75 g Indonesian soy sauce, medja flavour
50 g glucose syrup
1 k pork belly
½ Savoy cabbage
1 onion
100 g cashew nuts
10 g chives, chopped
50 g deep-fried onions

Preparation method

For the glazing (lacquer), boil the glucose, apple syrup, red chilli and Indonesian soy sauce well together, then allow to cool.
Bring a pan of salted water to the boil and place the pork belly in it. Bring to the boil. Turn down the heat and allow the flavours to develop for 15 to 20 minutes. Allow to cool and dry well (it is best to leave it in the fridge overnight).
Heat the oven or barbecue to 220 degrees. In the meantime, slice the cabbage into coarse strips and the onion into rings. Grill the pork until it is crisp, then brush it with the lacquer a few times. Stir-fry the cabbage and onion, then add the cashew nuts. Add a little syrup.
Slice the pork and serve it with the vegetables and a little extra syrup. Sprinkle the deep-fried onions and chives over it.