Prep time: 20 mins 
Cooking time: 2,5 hrs 
Serves: 4

Ingredients

• 800g Pork Belly  
• 2 Apples  
• 150g Fennel  
• 1 Lemon  
• 2 Bunch Dutch Carrots  
• 1 Tbsp Honey 
• 1 Tbsp Caramelised Balsamic  
• 1 Tbsp Seeded Mustard  
• Salt and Pepper 
• Olive oil  

Method

1. Preheat the oven to 200°C. 
2. Pat dry the pork belly and score the skin using a sharp knife. 
3. Season the pork belly all over with salt and sprinkle some pepper. Place it into the preheated oven and cook for 2 hours until the pork is golden brown. 
4. Meanwhile, finely slice the apples. Place them into a bowl and drizzle with lemon juice to prevent them from browning. Toss well and set aside in the fridge. 
5. Finely slice the fennel, place it into a bowl, and drizzle with lemon juice to prevent it from browning. Set aside in the fridge. 
6. Cut the grapes in half and set them aside. 
7. Remove the stalks from the carrots and pick a handful of the leaves for garnish. Place the leaves in a bowl with icy water. Drain before use. 
8. Wash the carrots and place them on a baking tray lined with baking paper. Drizzle with olive oil, season with salt and pepper, drizzle with the caramelised balsamic, and drizzle with ½ tablespoon of honey. 
9. Toss well and place them into the oven 45 minutes before the pork is ready. 
10. Place the mustard into a bowl, squeeze the juice of ½ a lemon, add 4 tablespoons of olive oil and the remaining ½ tablespoon of honey. Mix well using a whisk and set aside. 
11. Once the pork belly is ready, remove it from the oven and let it rest for 10-15 minutes before slicing. Use the grill function in the oven for a couple of minutes to crisp the skin a little more if necessary. 
12. Mix all the salad components together and toss with the dressing. Remove the carrots from the oven and serve them on top of the salad. 
13. Portion the pork belly into similar sizes and serve it hot on top of the salad.