Peel the apple and pass it through a water bath with ascorbic acid to prevent it from turning brown.
Pack in a vacuum bag and steam for 90 minutes.
Cool in an ice water bath to stop cooking and set aside.

Pork rib broth
Mark the ribs in a pot with a little oil.
Leave until they are well roasted.
Reduce white wine.
Cover with water.
Boil for about 4 hours.
Strain and reserve in the fridge to be able to extract the fat from the broth.
Remove excess fat and keep cold until ready to use.

Pork and apple marinade
Fry the sliced garlic in a pot with olive oil until it begins to brown.
Then add the rib juice and apple juice and let it reduce to obtain the desired texture.
During the last 3 minutes of boiling, add the apple cider vinegar to evaporate slightly.
Reserve.

Pork belly slices
Clean the skin and rusty parts of the bacon and cut into cubes 10cm long and 3cm wide
Slice the bacon lengthwise, making slices 0.1cm thick.
Place 3 slices of bacon on individual parchment paper to form a 30cm long strip.
Reserve in the refrigerator covered with parchment paper so that it does not rust.

Fried pumpkin seeds
Put the pumpkin seeds and the oil in a saucepan and turn on the heat.
Stir continuously until all the seeds have puffed and have puffy skins.
Transfer to a strainer to drain all excess oil.
Spread on a tray with kitchen paper and season with the garlic and chili salt.

Remove the steamed apple from the bag and place the base flat on a metal tray.
Cover each apple with the 3 slices of bacon.
Heat in the salamander until the bacon is completely melted without cooking.
Put the apple with bacon in the center of the plate,and sauce with the marinated pork and apple.
Spread the cubes of crispy bacon, the mint leaves and the Moroccan lemon peel brunoise all over the plate.
Finish by sprinkling lightly with the sweet smoked paprika.