Pulled Pork Sandwiches with Apple-Fennel Slaw

This recipe for pulled pork sandwiches with apple-fennel slaw is a tribute to an exceptional sandwich the author enjoyed years ago at a market in South London. That sandwich featured a rich, twice-cooked pork filling, first grilled, then pan-fried with spices, which left a lasting impression.

The recipe presents two distinct methods for preparing the pork. For those with time, the slow cooker method involves cubing the pork belly in the morning and cooking it with water, apple juice, and lemon juice on a low setting for an entire day. Alternatively, a quicker oven method involves placing the pork belly with salt, apple juice, and lemon juice (without water) in a roasting pan, covering it tightly with foil, and baking at 220 degrees Celsius (200 degrees Celsius fan) for 1.5 hours.

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The meat for this pulled pork sandwich can either be slow-cooked or prepared using a faster oven method. Apple and fennel round off the flavor.

Both cooking techniques aim to achieve tender, flavorful pulled pork. The accompanying apple-fennel slaw is designed to complement the richness of the pork with bright, refreshing flavors. The combination of the savory, slow-cooked meat and the crisp, slightly anise-scented slaw creates a balanced and satisfying dish, reminiscent of that memorable market find.

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Years ago, I strolled with friends through a market in South London and ate one of the best sandwiches of my life: a juicy filling of twice-cooked pork, first grilled, then pan-fried with spices.