Chopped Pork Crackling, Fennel and Stuffing Sandwich

To cook the pork: Remove the pork from the fridge and all of its packaging and place on a wire rack over a baking tray and allow to come up to room temperature for 30 minutes. Pre heat the oven to 220’c. Place the pork on the wire rack in your clean sink and boil a kettle. Pour the boiling water over the rind to open up the scoring lines and help create the perfect crackling. Dry off the rind with a paper towel then brush the top lightly with vegetable oil. Sprinkle over a generous amount of table salt and place into the oven for 30 minutes. Once the crackling has popped and has started to go golden brown turn the oven down to 160’c until the core temperature of the pork has reached 70’c. Remove from the oven and leave to rest for at least 20 minutes before slicing.

For the sandwich fillings: Place the stuffing balls in the 160’c oven on a baking tray and cook until golden brown. Finely slice your apple and fennel.

To build the sandwich: On a large chopping board add the rocket, fennel, apple, stuffing balls pork slices, apple sauce and mayonnaise. Season with salt and pepper then using a large chefs knife roughly chop up all of the ingredients until well mixed together. Lay out your slices of bread and coat each slice with apple sauce. Fill up half of the slices with the chopped pork sandwich filling and then place the other slices on top to close the sandwiches. Place the sandwiches on a baking tray and sprinkle with finely grated gruyere cheese then place the tray under the grill until the cheese has melted and starts to brown. Cut the sandwich in half and enjoy!