Take skin off suckling pig. Season generously with salt and sugar. Sous vide at 60 degrees Celsius for 6 hours.

Scrape fat off skin. Dehydrate overnight. Cut into thin strips.Deep fry.

Peel apples and core apples. Use a pastry cutter to make circles. Sous vide in 80 degree Celsius for 40 min. Scrape seeds off vanilla pod. Mix vanilla, Sichuan chilli oil and syrup. Marinade apples.

This recipe was generously provided by Alvin Leung.