This recipe first appeared in Food magazine issue 80.
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Ingredients
Method
1.Preheat oven to 200ºC.
2.Rub oil into pork skin, then rub in salt, garlic powder and fennel seeds. Place onion slices in a roasting pan or large casserole dish and sit the pork on top. Drizzle lemon juice over meat and pour a cup of water into the roasting pan.
3.Cook uncovered for 30 minutes. Reduce temperature to 120ºC, add another cup of water to the pan, cover with a tight-fitting lid or a layer of baking paper and tin foil and cook for 5-6 hours. Check occasionally and add more water as needed. The pork is ready when it falls from the bone when pushed with your finger.
4.Remove pork from pan and allow to stand covered for 15 minutes. While still warm, take 2 forks and pull the meat apart in shreds. Serve meat warm or refrigerate and serve chilled when required.
5.Heat butter in a heavy-based frying pan, add sliced apple and sprinkle over the chilli flakes. Cook, turning once, until slices are golden but still firm.
6.Assemble rolls or sandwiches by spreading onion marmalade on bread, top with a few rocket leaves and a generous amount of pulled pork, followed by apple. Season if necessary and serve.
