Preheat oven to 180°C.
Combine thyme, sea salt and olive oil in a bowl.
Dry the skin of the pork belly well with paper towel.
Using a sharp knife make criss-cross incisions along the skin of the pork belly without cutting into the meat.
Rub the olive oil mixture over the pork belly and place into a roasting tray.
Roast in a preheated oven at 180°C for 2-2 ½ hours or until the juices run clear then remove from the oven and allow to rest before slicing.
In the meantime melt the margarine in a pan and gently fry the red onion until soft then add the diced apple and fry for 2 minutes.
Add the apple juice and then allow to KNORR Chicken Stock Pot to melt in the pan before adding the water and cream.
Allow to simmer for 5 minutes then stir in the Dijon mustard.
Mix the cornstarch with a little water to form a smooth paste and then stir this into the sauce and allow to simmer for a further 5 minutes.
Serve sliced pork belly drizzled with apple cream sauce and roasted potatoes.