Cider & Fennel Pulled Pork
- Made with
- Sweet Chilli Flavoured Pickle
- Serves
- 4
Ingredients
- 600g pork belly
- 2tbsp fennel seeds, crushed
- salt & pepper
- oil for frying
- bottle of cider (around 350ml) or stock
For the salsa
- 1 ripe mango, cut into 2cm chunks
- 2 spring onions, thinly sliced
- 1 red chilli, finely diced (seeds in if you like the heat)
- juice of a lime
- juice of ½ an orange
- 1tbsp cider vinegar
- 1tbsp roughly chopped coriander
- salt & pepper
To serve
- 4 x crusty rolls
- Branston Sweet Chilli Flavoured Pickle
Method
- Preheat the oven to 125C/Gas ¼.
- Rub the pork with crushed fennel and season. In a small heavy based saucepan heat some oil and seal off the pork on all sides, pour in the cider, bring to a simmer, cover and transfer to the oven.
- Cook for around 2 and a half to 3 hours or until tender and nearly falling apart.
- Meanwhile, in a clean bowl carefully mix the salsa ingredients together. Marinate for 1 hour.
- Carefully transfer the pork to a bowl, allow to rest for 10 minutes, then with 2 forks pull the pork. Place to one side until needed.
- Warm the crusty rolls through a hot oven to heat up.
- On a board, cut the rolls in half, layer with the relish, the pork, the salsa and close the roll. Serve.