Uni Chicharrón, Cucumber Relish, and Habanero Purée

Heat oven to 105°C. Set a wire rack over a baking sheet. In a pot, combine water and pork skin, and boil 1 hour; drain. Cut pork skin and fat into 3 long strips. Slide a knife down each strip to remove the fat. Place skin fat-side down on wire rack. Bake until skin is dried, about 6 hours.

In a separate pot, heat oil to 190°C. Fry dried pork skins until they puff up. Remove from oil and drain on paper towels. Season with salt while still hot. Let cool completely. Store in airtight container.   

In a bowl, combine all ingredients and season with salt. Cover and refrigerate.

Heat oven to 230°C. On a sheet tray, roast bones 15 minutes. Scoop out marrow and place in a blender. In a pot, heat oil and deeply caramelize onion. Transfer onion to blender with marrow and add habanero; purée. Season with salt. Hold at room temperature.

Place Chicharrón on serving plate. Drain Cucumber Relish, and spread on top of Chicharrón. Drain uni, placing it on a paper tower to absorb all the excess liquid. Place uni on relish. Dot the Bone Marrow-Habanero Purée onto the plate. Garnish with cilantro.