12 1/3 tablespoons kosher salt
5 tablespoons muscovado sugar
5 tablespoons sugar
4 teaspoons pink salt
4 teaspoons freshly ground black pepper (in a mortar and pestle)
2 teaspoons herbs d'Provence
1 teaspoon ground juniper berries (in a mortar and pestle)
1 teaspoon dried lavender
3 1/2 teaspoons honey
1 ounce or 2 tablespoons gin
2 pound pork belly, nicely squared off
Sea salt, to taste (recommended: Maldon Sea Salt)
Pickled Mustard Seeds, recipe follows
Mustard oil, to taste
Pea shoot tendrils, for garnish
Serving suggestion: Pair with a good negroni.
1 tablespoon mustard seeds
3 tablespoons gin
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