Preheat the oven to 230°C.
Pat the pork belly dry and rub sea salt over the skin for 20 minutes.
Roast the pork for 30 minutes at 230°C, then reduce to 160°C for 1.5 hours.
Brown the pork ribs in oil in a saucepan for 4 minutes per side.
Add onions, carrots, and stock to the pan, scraping the flavored bits from the bottom.
Add ribs, peppercorns, herbs to the saucepan and simmer for 1.5 hours.
Infuse hot milk with a studded onion, a studded apple, and a cinnamon stick for 30 minutes.
Discard whole spices then stir in breadcrumbs, butter, grated apple, and ground cinnamon.
Remove meat from the rib bones, chop it, and return it to the gravy.
Carve the pork belly and serve it with the rib gravy and apple bread sauce.