Pork belly ciabatta with apple & fennel slaw

Name: Pork belly ciabatta with apple & fennel slaw
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 450 g pack Waitrose Slow Cooked Pork Belly with Crackling; ½ tsp fennel seeds; 270 g plain ciabatta; 220 g pack celeriac remoulade; ¼ bulb/s fennel; 1 Jazz Apple; 1 tbsp Cooks' Ingredients Truffle Oil (optional); 50 g Parmigiano Reggiano DOP; 50 g wild rocket

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.

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Serves4
CourseLunch
Prepare15 mins
Cook40 mins
Total time55 mins

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450g pack Waitrose Slow Cooked Pork Belly with Crackling
½ tsp fennel seeds
2 x 270g plain ciabatta
220g pack celeriac remoulade
¼ bulb/s fennel
1 Jazz Apple
1 tbsp Cooks' Ingredients Truffle Oil (optional)
50g Parmigiano Reggiano DOP
50g wild rocket

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.
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.
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.

Typical values per serving when made using specific products in recipe