Start by ensuring all the rind is scored all the way to the edge. If not, do it yourself with a sharp knife.

Season the meat with salt and pepper on both sides.

Vacuum seal the meat and place it in your sous vide water bath.

Cook the meat for 5 hours at 60 degrees Celsius (140 degrees Fahrenheit).

Remove the meat from the bag and make sure to get the gelatin off the top of the rind. You can either scrape it off or pour boiling water over it.

Cool the meat down, possibly under pressure, so the pieces become more uniform.

When the meat is completely cold, you can put it in the oven at 300 degrees Celsius (572 degrees Fahrenheit) until the rind becomes crispy. It takes about 15 minutes but keep an eye on the meat, as it can go quickly.

I cut the meat into smaller pieces and fried it for 5 minutes at 190 degrees Celsius (374 degrees Fahrenheit) in a deep fryer.

Start by ensuring all the rind is scored all the way to the edge. If not, do it yourself with a sharp knife.

Season the meat with salt and pepper on both sides. Use plenty of salt on top of the rind.

Cook the meat at 100 degrees Celsius (212 degrees Fahrenheit) with convection until the meat has an internal temperature of 60 degrees Celsius (140 degrees Fahrenheit). It takes about 3.5 hours.

Cool the meat down, possibly under pressure, so the pieces become more uniform.

When the meat is completely cold, you can put it in the oven at 300 degrees Celsius (572 degrees Fahrenheit) with convection until the rind becomes crispy. It takes about 15 minutes but keep an eye on the meat, as it can go quickly.

Peel the potatoes and cut them into smaller pieces.

Place them in a pot with water and bring it to a boil.

Let them boil until the potatoes are so tender that they can be crushed with a wooden spoon, which takes about 15-20 minutes.

Drain the water from the potatoes and place them in a bowl with the butter.

Mash them together, e.g., with a fork or an electric mixer.

Place the bowl in the fridge to cool the potatoes.

When they are cold, they can be formed into balls of any size you prefer.

Place them in a dish and put them in the freezer until 15 minutes before serving.

The potato balls need to be breaded before frying to make them crispy. They can be fried crispy in the oven or a deep fryer at 190 degrees Celsius (374 degrees Fahrenheit).

Place flour in one bowl, beaten egg in another bowl, and bread crumbs/panko with salt and pepper in a third bowl.

First, roll the potato balls in the bowl with flour, then in the bowl with egg, and finally in the bowl with bread crumbs. They should be completely covered in bread crumbs.

Fry the croquettes for about 5-7 minutes in the hot oil or about 15 minutes at 200 degrees Celsius (392 degrees Fahrenheit) with convection.

Remove them from the deep fryer and let them drain on paper towels to absorb excess oil. Sprinkle salt on top, and they are ready to serve.

Place the hazelnuts in a medium-heat pan without any fat.

Let them roast for 5-10 minutes.

Remove them from the pan and place them in a tea towel. Wrap them up and rub them together to remove the skins. Let them cool down afterward.

Finely chop the onion and garlic.

Cut the cabbage leaves into long strips.

Add oil to the pan and turn up to medium-high heat (10 out of 14 on my stove).

Add the onions and garlic to the pan and let it fry for about 1 minute.

Add the cabbage and thyme and season with salt and pepper.

Let it fry for 5 minutes.

Turn down to low heat and add vinegar and white wine.

Let it simmer for a couple of minutes, and it is ready to serve.

Cut the apple into fine small pieces and coarsely chop the nuts.

Melt the butter in a pot over relatively high heat (9 out of 14 on my stove).

Add the flour and whisk it well.

After about 2 minutes, turn down to low heat (3 out of 14 on my stove) and let it sit in the pot. Either put the pot directly in the oven at about 180 degrees Celsius (356 degrees Fahrenheit) or leave it on the stove. It takes a while to get the right color, so keep an eye on it and stir it occasionally. Mine took about 20 minutes on the stove. This is called a dark roux, which adds flavor and color to the sauce.

Add the stock gradually while whisking well to avoid lumps.

Continue until it reaches the desired thickness.

Season with salt and pepper.

Let it simmer further over low heat.

Adjust the taste with Worcestershire sauce, ketchup, vinegar, and possibly more salt and pepper.

Cut the meat into thin slices and sprinkle with flaky salt and fresh thyme.

Create a base on the plate with cabbage/onion/garlic and add apples and nuts on top.

Add a croquette to the plate and then the sauce.

Serve immediately.