We remove the skin from the belly, season with salt, pepper, and sprinkle with ground cumin. We slice the apples into wedges and place them in a deep GN along with all the spices, topping it with the belly. Carefully pour over the apple juice and cover with a lid or seal with aluminum foil. Place in the combi oven and cook slowly overnight. After cooking, carefully strain the liquid and reduce it with some whole grain mustard. Let the belly cool properly for easier handling and then slice into portions. Meanwhile, we prepare the "crackling." The removed skin is cut into thin strips, lightly salted, and arranged on a low enamel baking tray lined with baking paper, covered with baking paper and another low tray so that the skin is pressed down and does not move during baking. We place it in a preheated combi oven and bake on the specified program for about 30 minutes. Be careful not to overcook the skin or it will become bitter. It should be beautifully bubbly and crackling.