Chicharrones with Apricot, Fermented Chilli, Flaky Flatbreads and Whipped Hot Honey Recipe - Great B

Ingredients

• 400g of chilli, of your choice, roughly chopped
• 100g of apricot, skins removed and roughly chopped
• 30g of salt
• 1 tsp apple cider vinegar
• 4 garlic cloves, minced
• 1 tbsp of Sichuan chilli flakes
• 1kg pork belly with skin on
• 1 tbsp of Doves Farm Baking Powder
• flaky sea salt to season
• 1 lime, juiced
• 500g of Doves Farm Organic Plain White Flour
• 1 tsp flaky sea salt
• 360ml of warm water
• vegetable oil, for frying and for layering the flatbreads
• 300ml of honey
• 2 tbsp of chilli flakes
• 1 tsp smoked paprika
• 1 tsp cayenne pepper
• 1 handful of fresh parsley, leaves freshly picked