Pick the rosemary needles off, discarding the stem. Finely chop and add into a small bowl with 13g of salt. Finely grate the garlic into the salt and stir together.

Pat the pork belly dry and rub the garlic paste onto the pork, leaving the skin clean. Place on a rack and in the fridge uncovered, overnight.

Bring the pork up to room temperature. Pat the skin of the pork dry, then using something sharp, stab the skin all over. Place the whole shallots onto the baking tray, drizzle with oil and place the pork on top.

Preheat the oven to 160°C. Once hot, roast the pork for 50-60 mins. Turn the heat up to 220°C, once hot, roast until the skin starts to blister and goes golden brown, 20-25 mins.

Take the pork out, transfer the shallots to a plate and turn the grill on low. Place the pork under the grill and cook until the skin has puffed up and has gone crispy, 4-6 mins, making sure to not burn the skin. Let the pork rest for 15-20 mins before chopping.

Meanwhile, thinly slice the apple. De-stem the cavolo nero and tear into bite seized chunks. Place the greens into a bowl with a pinch of salt and massage until wilted, 2-4 mins. Stir through 20ml of apple cider vinegar, apple and 3 tbsp of olive oil. Taste and season with salt and pepper.

Place the honey into a microwave safe bowl. Trim and finely chop the chilli and add to the honey. Place in the microwave and heat up for 30 secs until piping hot. Stir through the remaining apple cider vinegar and set aside to infuse.

Toast the focaccia, discard the shallot peels. Chop the pork into slices. Spread the mayo onto the cut sides of the bread, top with the roasted shallots, crispy pork and apple slaw. Drizzle over the hot honey and sandwich together.