Pat pork belly skin very dry.

Score the skin in a crosshatch pattern, being careful not to cut into the meat.

Rub skin generously with salt. Rub the meat side with pepper, fennel, thyme, and garlic.

Refrigerate uncovered for at least 4 hours or overnight for best crackling (recommended).

Preheat oven to 160°C / 320°F.

Place pork belly on a rack over a roasting tray, skin-side up.

Roast for 1½ hours, allowing fat to render and meat to become tender.

Increase oven temperature to 230°C / 445°F and roast for 20–30 minutes until skin is blistered and crisp.

Remove and rest for 10 minutes.

While pork rests, melt butter in a saucepan over medium heat.

Add shallot and sauté for 2 minutes until soft.

Add apples, sugar, vinegar, cinnamon (if using), and a pinch of salt.

Cook gently for 10–12 minutes, stirring occasionally, until apples soften but still hold some shape.

Adjust sweetness and acidity to taste.

Slice pork belly into thick portions.

Serve with warm apple compote spooned alongside or over the pork.

Wine

• Pinot Noir

• Grenache

• Dry Riesling

• Chardonnay (unoaked)

Sides

• Creamy mashed potatoes

• Braised red cabbage

• Roasted root vegetables

• Buttered greens

Starters

• Roasted Beetroot Soup

• Champagne Cream Soup

• Crab & Avocado Stack

• Dry skin is essential for ultra-crispy crackling

• Always finish pork belly at high heat

• Choose slightly tart apples for balance

• Fennel and apple are a natural pairing

• A bold Valentine’s main for true indulgence lovers