This cider-roasted pork melts in the mouth. Stuffed into rolls
with crunchy crackling and crisp apple slaw, it makes an ideal
lunch. Don't let the pan juices go to waste - spoon them over the
pork as you fill the rolls.
1 tspfennel seeds, coarsely crushed½ tsp eachground coriander and allspice2 tbspolive oil2 tbspfinely chopped thyme2garlic cloves, finely chopped, plus 2 garlic heads, halvedFinelygrated rind of 1 orange2Granny Smith apples, thickly sliced1.2 kgpiece pork belly, skin and fat scored at 1cm intervals250 mldry apple cider1½ tbspapple cider vinegar225 gm(¾ cup) mayonnaise12buttered soft small rolls, to serveApple slaw60 gmsour cream2 tbspapple cider vinegar1½ tbspextra-virgin olive oilFinelygrated rind and juice of 1 lemon1garlic clove, finely chopped400 gmcabbage (about ¼), shaved on a mandolin2Granny Smith apples, thinly sliced1golden shallot, thinly sliced¾ cupcoarsely torn mint4long pickled chillies, thinly sliced
Preheat oven to 220C. Dry-roast spices in a small frying pan over medium-high heat until fragrant, then place in a bowl with oil, thyme, chopped garlic and rind, and season to taste. Place apple and heads of garlic, cut-side up, in a roasting pan and place pork on top skin-side up. Rub spice paste all over skin, then add cider and 3 tsp vinegar to pan and roast until skin begins to crackle (1-1¼ hours). Reduce oven to 180C and roast until golden brown and pork is fork-tender (1-1½ hours). Rest for 15 minutes and thickly slice just before serving.
For apple slaw, whisk sour cream, vinegar, oil, rind, juice and garlic in a bowl. Add cabbage, apple, shallot, mint and pickled chillies, season to taste and toss to combine.
Squeeze roasted garlic cloves from skins, mash with a fork, then stir into mayonnaise along with remaining vinegar and season to taste. Serve sliced pork and slaw in buttered rolls spread with roasted garlic mayonnaise.