Preheat oven to 200C. Turn pressure cooker on to browning setting.
For the Spiced Pork, add oil, onion and dates to the preheated pressure cooker and sweat off, stirring, for 3 minutes. Deglaze pan with rum.
Score skin of pork and place into pressure cooker. Cover with water and add cinnamon stick. Cook on high pressure for 30 minutes. Remove pork and set aside to cool.
For the Roast Pork, score the skin of the pork and the condensed milk and cinnamon into the skin. Set aside in the fridge for 10 minutes. Place apples and onions in a deep roasting dish. Remove pork pieces from the fridge and wash off the condensed milk. Pat pork dry, season with salt and place on top of the apple and onion. Pour in rum and roast in the oven for 30 minutes. Increase oven to 250C and cook until skin has crisped, about 10 minutes. Remove from oven, and set aside in roasting dish to rest.
For the Pork Floss, heat oil in a medium saucepan to 190C. Deep fry pork belly meat until deep golden brown and crispy. Remove from oil, drain on kitchen paper then set side to cool. When cool, shred meat with two forks, season with cinnamon and salt and set aside.
For the Pickle Apple, place vinegar, sugar and 2 tablespoons of water into a small saucepan over medium heat and stir until sugar has dissolved. Set aside to cool. Peel apple then use a 2cm round cutter to cut cylinders of apple. Place cylinders into pickling solution and set aside in fridge.
For the Date and Onion Puree, combine butter, apple and onion in a small saucepan and cook over low heat until softened, about 6-8 minutes. Add milk, dates and vinegar and cook until dates have softened, about 2-3 minutes. Transfer to a food processor and blend until smooth. Season and set aside.
For the Sauce, combine rum, onion, dates and cinnamon in a saucepan and reduce by 2/3. Add ½ cup water and continue cooking until slightly reduced again, about 1-2 minutes. Strain then whisk in butter, one cube at a time, to emulsify. Season and set aside.
For the Charred Corn, rub oil, cinnamon, butter and salt on the corn. Heat a griddle pan and grill corn until charred and tender on all sides. Cut kernels from the cob, season and set aside.
For the Burnt Husk Butter, place corn husks on a baking tray lined with baking paper and bake in oven until just blackened, about 8-10 minutes.
Meanwhile melt butter in a small saucepan until brown but not burnt. Remove from heat and add in the blackened husks. Blitz with a stick blender to a fine sauce consistency. Set aside, keeping warm.
To finish the Spiced Pork, combine flour, ground cinnamon and salt in a bowl and add pork. Toss well to coat evenly then deep fry until golden and crisp, about 3-5 minutes. Remove from oil and set aside on paper towel to drain.
To serve, smear Date and Onion Puree onto serving plates. Top each plate with 2 cubes of Spiced Pork. Slice some of the Roast Pork and place around the plate. Scatter some Pork Floss and Sprinkle with Charred Corn kernels. Add some onion from roast pork tray and drizzle some Burnt Husk Butter around plate. Slice cylinders of Pickled Apple into smaller portions and place some around the plate. Serve with Sauce on the side.