Pork hock: Place hock in a saucepan and cover with veg and stock, cook overnight at 85°C. The next day, carefully lift out the hock and wrap tightly in damp bark. Strain stock, boil & reduce till sticky, set aside. Dig a hole in the ground or at the beach and place wrapped hock in hole. Ignite bark with blowtorch all over. Let it flame for 1 min then gently put soil /sand back on top and leave for 1 hr. Carefully remove soil/sand & wrapped hock, brush all the sand/soil from the paper bark before opening. Gently remove paper bark and place hock on serving platter.
Kimchi: Start the preparation of the kimchi 3 days in advance. In a large bowl combine salt with 300ml water, stir until dissolved; add cabbage and pot over salt water. Stand for 3 hrs. Then wash 3 times and drain. Mix 1 tablespoon salt with daikon and leave for 20 minutes, then wash and strain. Add rice flour to 200ml water and bring to boil, stirring. Add chilli powder to rice flour paste. Add all ingredients together and mix thoroughly. Pack your Kimchi in sealed container and leave at room temp to ferment for 3 days.
Apple Sauce: Place the apples in a saucepan with lemon juice and butter, cover pan and cook on high for 3 minutes. Remove apples from pan and blend until smooth.
To serve: Place kimchi, apple sauce and warmed soft tacos around hock then tell your guests to get tuck in!