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Pork belly ciabatta with apple & fennel slaw

Pork belly ciabatta with apple & fennel slaw

By Benjamin Yoon
15’ Prep time
40’ Cook time
55’ Total time
945 Calories
4 Serving

Summary

This makes pulled pork so easy to make at home. the clever slaw, with the added tang of apple and aniseed fennel crunch, will cut through the richness to provide balance and texture.
Benjamin Yoon 0 Followers

Step by Step

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Step 1

Preheat the oven to 200ºC, gas mark 6. Place the pork into the foil tray provided. Scatter the fennel seeds over the top, then cook according to pack instructions. Shred the pork with 2 forks and, using a sharp knife, chop the crackling. Set both aside.
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Step 2

Reduce the oven temperature to 180ºC, gas mark 4. Bake the ciabatta for 8-10 minutes, until piping hot and golden. Meanwhile, put the celeriac remoulade in a mixing bowl. Core and finely shred the fennel and apple, then fold in, along with the truffle oil, if using. Shave the Parmigiano Reggiano with a peeler. Set aside.
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Step 3

Halve each ciabatta vertically, then horizontally to make 4 sandwiches. Cover the base of each sandwich with the pork, followed by the slaw. Top with the cheese and a sprinkling of the pork crackling. Finish with the rocket and the top halves of the sandwich. Serve immediately while still hot.

Ingredient

  • Fennel
    Fennel
    0.25 bulb/s
  • Fennel seeds
    Fennel seeds
    0.5 tsp
  • Celeriac remoulade
    Celeriac remoulade
    220 grams
  • Parmigiano reggiano dop
    Parmigiano reggiano dop
    50 grams
  • Jazz apple
    Jazz apple
    1
  • Slow cooked pork belly with crackling
    Slow cooked pork belly with crackling
    450 grams
  • Cooks' ingredients truffle oil
    Cooks' ingredients truffle oil
    1 tbsp
  • Plain ciabatta
    Plain ciabatta
    270 grams
  • Wild rocket
    Wild rocket
    50 grams

Nutrition Facts

View nutrition facts
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