Pulled Pork Sliders with Crackling

• 1kg fennel, shaved
• aioli
• slider buns, halved

• 2kg pork belly
• 3 brown onions, roughly chopped
• 2 carrots, roughly chopped
• 3 cloves garlic, sliced
• 2 long chillis, sliced
• 2 cups chicken stock
• 700ml white wine
• 300ml orange juice
• 1 bay leaf
• 3 black peppercorns
• 1 tablespoon olive oil
• 1-2 tablespoons sea salt

• 3 apples, peeled, chopped
• 300g sugar
• 400ml water
• 100ml white wine vinegar
• 1 cinnamon stick
• 1 clove

• Preheat oven to 180°C/350°C.
• To make braised pork, remove skin from pork belly (you can ask your butcher to do this for you when you buy it if you like). This will become our superstar crackling.
• Place onion, carrot, garlic and chilli in a large baking tray. Pour over stock, wine and juice. Add bay leaf, peppercorns and pork belly.
• Make sure it’s emerged in liquid. Cover with foil.
• Cook in preheated oven for 2-3 hours, until falling apart in braising liquid.
• To make superstar crackling, score pork skin all over, making sure you don’t cut all the way through.
• Rub generously with olive oil. Sprinkle with sea salt and massage well into the skin. Place on a wire rack over an oven tray and pop on the top rack of the oven for about 20-25 minutes.
• Meanwhile, to make apple sauce throw all ingredients into a medium saucepan over medium heat. Cook for about 10-15 minutes until apples have broken down. Remove aromats. Using a stick blender, blend apples until a smooth puree.
• To assemble sliders, smear with aioli and apple sauce. Top with pulled pork, fennel and a shard of crackling.

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