Roast Pork Belly with Mustard Cream and Apples

Preheat the oven to 250 Degrees Celsius. Place the pork belly in a large roasting dish, skin-side up, in the very hot oven and allow the crackling to crisp up, about 45 minutes (or longer, keep an eye on it and only remove once all of the skin is crispy). Once crispy, remove from oven

Heat the olive oil in a pot and add the onion, celery, thyme leaves and sage. Fry until the onions are soft and translucent, about 10 minutes. Add the garlic, apple juice and chicken stock and cook for a further 10 minutes on a high heat until the liquid reduces by ha

Pour the onion and liquid mixture from the pot to the dish to surround the pork belly (avoiding the crispy crackling). Add the whole apples around the pork and roast, uncovered, in the oven for about 1 hour 30 minutes or until the pork is very tender

Make the mustard cream by adding all ingredients to a pot and bringing to a boil, then remove from heat. Stir in 100ml of the juices from the pork’s roasting dish for additional flavour

Serve the pork belly with the mustard cream and apples.