Score the skin of the pork belly and rub salt, black pepper, crushed garlic, fennel seeds, rosemary, and thyme all over the meat. Roll the pork belly tightly and tie with kitchen twine. Let marinate in the fridge for at least 12 hours.

Roast the Porchetta

Preheat the oven to 220°C (425°F). Place the rolled pork belly on a roasting rack and drizzle with olive oil. Roast for 30 minutes, then reduce the temperature to 160°C (320°F) and continue roasting for 2 hours, until the internal temperature reaches 70°C (160°F). Let it rest before slicing.

Make the Apple Chutney

In a saucepan, combine chopped apples, diced onion, brown sugar, and apple cider vinegar. Cook over medium heat until the apples are soft and the mixture thickens, about 20 minutes. Let it cool.

Prepare Maple Butter

In a bowl, mix softened butter with maple syrup until well combined. Set aside.

Make Papas Bravas

Peel and dice the potatoes, then boil until tender. Drain and let cool. Heat oil in a pan and fry the potatoes until crispy. Sprinkle with smoked paprika and salt.

Glazed Carrots

In a pot, boil the carrots until tender. Drain and return to the pot. Add butter and a bit of sugar, then sauté until caramelized.

Assemble the Dish

Slice the porchetta and serve with apple chutney, a dollop of maple butter, papas bravas, glazed carrots, pomegranate seeds, and fresh picked herbs for garnish.