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Pork belly ciabatta with apple & fennel slaw
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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Ingredients
450g pack 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
Method
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
3,945kJ/ 945kcals
Fat
53g
Saturated Fat
14g
Carbohydrates
73g
Sugars
14g
Fibre
6.8g
Protein
40g
Salt
2.5g
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