For the Crispy Pork Belly with Melanzani and Apples, first mix all the ingredients for the marinade for the pork belly and soak the pork belly in it for 24 hours. Remove from the marinade, pat dry and cook in a steamer for about 2 hours until tender. Then press between two baking sheets weighted down. Cut pork belly into medium cubes, make diamond-shaped incisions in the rind and fry slowly in a non-stick pan with a little olive oil until crispy.
Cut the melanzani in half lengthwise and cut deeply into the flesh, but do not cut through the skin. Drizzle with olive oil and sprinkle with sea salt. Braise in preheated oven at 170 °C for about 40 minutes. Then scrape out with a spoon, chop coarsely and season with smoked paprika powder, salt and pepper.
Wash apples, cut into equal cubes and place in lemon water. Boil apple juice with sugar, apple cider vinegar and coriander seeds, reduce slightly and thicken with a little cornstarch. Add apple cubes, simmer for 1 minute and set aside. When the apple compote has cooled, add chives.
Arrange crispy pork belly with melanzani and apples and serve.