Roasted pork with Tuscan slaw and crackling

Roasted pork with Tuscan slaw and crackling

By
From
The Tivoli Road Baker
Makes
6 sandwiches
Photographer
Bonnie Savage and Alan Benson

In preparation for the weekend, we get in lovely pork loins from Western Plains Pork that we roast whole. For smaller numbers at home we use the belly, always with the skin on. If your household is anything like the bakery, it might be worth making double the crackling, just to make sure there’s some left for the sandwiches! The smell and sight of the crackling on the just-roasted pork is more temptation than most can bear.

The zingy slaw cuts through the richness of the pork, and would also make a delicious side dish for any roasted meats.

Ingredients

Quantity Ingredient

Roasted pork

Quantity Ingredient
800g pork belly, skin on and well scored
sea salt

Tuscan slaw

Quantity Ingredient
300g white cabbage, finely shredded
1/2 a large fennel, finely shaved on a mandolin
60g sultanas, soaked in warm water for half an hour, then drained
60g walnuts, lightly toasted and roughly chopped
30g capers
2 spring onions, finely sliced
2 handfuls parsley, washed and roughly chopped
juice and zest of 1/2 lemon
60ml olive oil
30g parmesan
finely grated salt and freshly ground pepper, to taste

Assembly

Quantity Ingredient
12 slices multigrain sourdough
100g see method for ingredients, the mustard version

Method

Bakery notes

  • We prepare the skin of the pork by scalding it with boiling water, then drying it out. To do this, place well-scored pork, skin side-up on a rack over the sink, then pour a kettle full of boiling water over the pork to scald the skin. Pat the rind dry with paper towel and refrigerate, uncovered, for at least 2 hours.
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