Slow-roasted pork belly and acorn squash

Rub pork belly with 3 parts salt, 1 part herbs de Provence, 1 part sugar and a little cracked pepper. Let sit and dry cure for 1 hour.

On wire rack, roast in 425-degree oven for 20-30 minutes until oven seared. Lower oven to 250 degrees and slow-roast for approximately 5 hours or until internal thermometer reads 160 degrees.

Grate apples and horseradish root over the pork belly. Drizzle creme fraiche and add a handful of arugula to the plate, drizzle some olive oil over arugula.

Cut squash in half and remove the seeds. Cut into sections following the lines of the squash. Toss sections with brown sugar, butter, olive oil, spices and salt. Bake in 450-degree oven for 15-20 minutes.