Method

• Heat the oven to 220C
• Cut the pork belly into 6 pieces, rub the skin of each piece with seasoning and crushed fennel seeds
• Place the pork on a wire cooling rack over a roasting dish and roast for 30 minutes to get the crackling started
• Add the onions and apple and pour the wine around the pork and turn the oven down to 160C
• Cook for a further 40 minutes or until the pork is tender
• The apple should have broken down by now and the wine reduced
• Serve the pork with the apples, onions and mustard sauce!