Neroli Pichy's Pork belly with pickled apple and walnut salad

Pickled apple

• 1 green apple, cored and cut into thin slices
• 200 g water
• 80 g white wine vinegar
• 80 g caster sugar
• 3 juniper berries
• ½ tsp whole black peppercorns

Pork belly

• 1200 g pork belly meat, boned and rind scored
• 10 fresh sage leaves
• 5 sprigs fresh thyme
• 1 - 2 tsp sea salt flakes, to rub, plus extra to season
• 1500 g water
• 2 tsp fennel seeds
• 1 tsp juniper berries
• ½ tsp whole black peppercorns
• 8 new baby potatoes, cut into halves
• 8 pickling onions, cut into halves
• 80 g walnut halves
• 3 tsp caster sugar
• 1 egg white, lightly beaten
• 2 pinches ground black pepper, to season
• 300 g red cabbage, finely shredded
• 30 g extra virgin olive oil
• 20 g white wine vinegar
• ½ tsp Dijon mustard
• walnuts, to serve