Step 1

• Prepare the crackling
• Pat the pork belly skin completely dry.
• Score the skin carefully using a sharp knife.
• Rub generously with sea salt.
• Leave uncovered in the fridge for at least 1 hour if possible — this helps create ultra-crispy crackling.

Step 2

• Roast the pork belly
• Preheat oven to 220°C
• Rub the meat side with:
• olive oil, garlic, thyme, and black pepper.
• Roast for 30 minutes until the skin starts blistering.
• Reduce heat to 160°C and roast for another 2 hours until the pork is tender.
• Rest for 10 minutes before slicing.

Step 3

• Make the apple purée
• Cook apples and butter in a saucepan over low heat until soft.
• Blend with cream and a pinch of salt until smooth and silky.
• Keep warm.

Step 4

• Make the honey mustard juice
• Simmer chicken stock for a few minutes until slightly reduced.
• Whisk in:
• wholegrain mustard, honey, and butter.
• Cook until glossy and lightly thickened.

Step 5

• Plate like a restaurant
• Spoon apple purée onto each plate.
• Place sliced crispy pork belly on top.
• Drizzle honey mustard jus around the plate.
• Finish with fresh thyme or microgreens if desired.

Why this dish works so beautifully

The combination of:

✔ crispy crackling

✔ rich pork belly

✔ sweet apple

✔ tangy mustard

✔ glossy buttery sauce

Creates the perfect balance of texture and flavour you’d expect from a premium restaurant menu.