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 tsp fennel seeds, coarsely crushed
- ½ tsp each ground coriander and allspice
- 2 tbsp olive oil
- 2 tbsp finely chopped thyme
- 2 garlic cloves, finely chopped, plus 2 garlic heads, halved
- 2 Granny Smith apples, thickly sliced
- 1.2 kg piece pork belly, skin and fat scored at 1cm intervals
- 250 ml dry apple cider
- 1½ tbsp apple cider vinegar
- 225 gm (¾ cup) mayonnaise
- 12 buttered soft small rolls, to serve
- 60 gm sour cream
- 2 tbsp apple cider vinegar
- 1½ tbsp extra-virgin olive oil
- 1 garlic clove, finely chopped
- 400 gm cabbage (about ¼), shaved on a mandolin
- 2 Granny Smith apples, thinly sliced
- 1 golden shallot, thinly sliced
- ¾ cup coarsely torn mint
- 4 long pickled chillies, thinly sliced
- 1Preheat 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.
- 2For 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.
- 3Squeeze 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.