Apple cider gastrique
Caramelise the sugar with 2 tablespoons of water over a low–medium heat, taking care that it does not burn. Add the cider and vinegar. Simmer for 5 minutes, stirring to dissolve the sugar. Add the apple and Madeira sauce. Set aside
Maderia Sauce
Heat a sauce pan and pour in the Madeira port, bring to the boil and reduce by half. In a bowl mix the water with 2 tablespoons of beef stock concentrate & corn flour. Pour the water mixture into the pan and stir while bringing back to the boil, then whisk in the butter and remove from the heat and finish with the cracked pepper. Set aside until required.
Assembly
Preheat the oven to 180°C. Season both sides of the salmon with salt. In a large ovenproof frying pan, heat the oil until it begins to shimmer. Place the salmon, skin-side down, into the pan and immediately transfer it to the oven for 6–8 minutes. The salmon flesh will lighten in colour when it is cooked. While the salmon is cooking, reheat the pork, cabbage and gastrique sauce. Cut the pork belly into six even pieces. Place one at one end of each hot plate and a serving of the creamed cabbage at the other end. Top the cabbage with a piece of salmon, then finish by saucing the pork belly with the gastrique.