Crispy Pork Belly Sandwich with Fennel Apple Slaw

Pork Belly

• 3 pounds boneless skinless pork belly - cut into four pieces
• 1/2 cup kosher salt
• 1/4 cup sugar
• 2 cups water
• 2 cups apple juice
• 1 tablespoon fennel seeds
• 1 teaspoon black peppercorns
• 1 cinnamon stick
• 1 tablespoon corriander seeds
• 1 tablespoon cumin seeds
• 2 sprigs thyme
• 1 cup chicken stock

1. Toast the whole spices in a dry skillet until they become aromatic - about 5 minutes on medium.
2. Mix the salt, sugar, juice, water and stir until dissolved. Add spices and thyme. Pour over pork belly pieces in a baking dish (keep it tight so the pieces are submerged) and brine for 12 hours. (Pork should be fat side up)
3. Remove the belly from the brine - keep in the baking dish and pour in the chicken stock. Cover tightly with foil and roast in a 300 degree oven for 3 hours.
4. Remove the foil and turn on the broiler (keeping the pan in the same mid-rack position rather than moving it up towards the broiler) and broil until the fat top is really browned and crispy. Let cool in the liquid.
5. Slice the pork into 1/4 inch slices. If you want a really crispy sandwich - add this step - heat up a cast iron skillet over medium high - lay the slices of pork belly for 1 -2 minutes until the side is crisp.

Slaw and Sandwich Assembly

• 2 smaller bulbs fennel
• 2 apples (not super tart) I used Fuji
• 2 small shallots, minced
• 2 teaspoons dijon mustard
• 2 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• 1 teaspoon thyme leaves (fresh)
• 1/2 cup crumbled stilton
• 6 sturdy rolls - I used cibatta

1. Using a mandoline - thinly slice the apple and fennel bulbs. Toss with shallots and thyme.
2. Mix the dijon, cider vinegar, and olive oil. Season with salt and pepper. Pour over apple fennel mixture.
3. Assemble the sandwich - place 4 or 5 slices of crispy pork on the bottom roll. Pour over 1 - 2 tablespoons of the cooking broth. Pile on the apple fennel slaw (about 1/2 cup) and sprinkle on your desired amount of crumbled stilton.