In a bowl, mix together kosher salt, brown sugar, black peppercorns, and smoked paprika. Rub this mixture generously all over the pork belly. Wrap tightly and refrigerate for at least 5 days for curing.

Smoke the Pork Belly

After curing, rinse off the cure and pat dry. Smoke the pork belly at 225°F (107°C) until tender, about 3-4 hours. Let it cool, then slice into desired portions.

Scallops Cooking

Sear the Scallops

Heat olive oil in a skillet over medium-high heat. Season scallops with salt and black pepper. Sear scallops for about 2-3 minutes on each side until golden brown and cooked through. Remove and set aside.

Cauliflower Puree

Make the Cauliflower Puree

Steam cauliflower florets until tender. Blend with heavy cream, butter, and salt until smooth. Adjust seasoning to taste.

Roasted Grapes

Roast the Grapes

Preheat the oven to 400°F (200°C). Toss grapes with olive oil and honey. Spread on a baking sheet and roast for 15-20 minutes until soft and caramelized.

Blaufrankisch Glaze

Prepare the Glaze

In a saucepan, combine Blaufrankisch wine, balsamic vinegar, and honey. Simmer until reduced and thickened to a glaze consistency.

Assembly

Plate the Dish

On a plate, spread a layer of cauliflower puree. Arrange sliced smoked pork belly and seared scallops on top. Scatter roasted grapes, sliced pink lady apples, and toasted walnuts. Drizzle with Blaufrankisch glaze before serving.