CRISPY PORK BELLY WITH APPLE, FENNEL & MUSTARD SEEDS

Category: Meat – Fine Brasserie / Editorial | Season: Autumn / Winter | Serves: 4
Prep: 45 min Cook: 2 h 30 min Rest: 15 min | Total: ±3 h 30 min | Difficulty: Advanced

THE STORY

Pork belly rewards patience.
When you hear the fat hiss and the skin puff into crisp bubbles, that’s the moment every hour of slow roasting makes sense.

This dish builds on that honesty: rich pork, the bite of fennel, the sweetness of apple, and the heat of mustard seeds that hum quietly instead of shouting.
It’s rustic and disciplined at once — the kind of cooking that makes a kitchen smell like Sunday, even on a Tuesday.

What you receive

• Complete professional recipe in KooK Studioo A4 PDF format, publication-ready

• Story, ingredients, full method, plating cues, pairing, and chef’s note

• Copyright and licensing statement

• Written in chef-standing-next-to-you tone

License & Purchase Options

Non-Exclusive License — €300
Use once in print or online; copyright remains with KooK Studioo.