Pork Belly, Blue Hubbard Squash Tart, Roasted Endive & Bacon Jam

Name: Pork Belly, Blue Hubbard Squash Tart, Roasted Endive & Bacon Jam
Yield: Yield: 6-8 servings
Cuisine: American
Ingredients: 2 tablespoons cocoa powder; 1, 6-pound pork belly, skin off; 2 tablespoons black pepper; 2 banana leaves; 1 teaspoon fennel seed, ground; 2 tablespoons salt; 1 tablespoon garlic powder; ½ tablespoon paprika; 2 tablespoons dark brown sugar; 1 tablespoon onion powder; 1 bag (1 pound) any dry beans; 1 blue hubbard squash; 100 grams unsalted butter; 3 egg yolks; 250 grams all-purpose flour; 50 grams granulated sugar; 2 onions, cut into thick pieces; 2 oranges, cut into thick pieces; Salt, to taste; Extra-virgin olive oil, as needed; Coriander seeds, cracked, as needed; Black pepper, to taste; 1 cup bacon, chopped; 2 whole endive; ½ cup dark brown sugar; 2 shallots, peeled; Assorted colored kale, as needed; ½ cup apple cider juice; Baby frisée (curly endive), as needed; Baby frisée (curly endive), as needed