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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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
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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