Pulled pork with fennel 'slaw and jalapeño mayo

Makes 4-6

I can never resist the porchetta vans you find in Italy serving roast-pork panini. Here I've added a crunchy, zingy 'slaw and mayo with a kick.

1½kg/3lb pork belly, on the bone, skin scored
75g/3oz soft dark-brown sugar
25g/1oz sea salt

For the jalapeño mayo

Small jar good-quality mayonnaise
3 tbsp jalapeño peppers, finely chopped
Squeeze of lime
For the fennel and apple 'slaw
1 fennel bulb, thinly sliced
1 Granny Smith apple, thinly sliced
Juice 1 lemon
Olive oil, to drizzle

To serve

Soft rolls

Rub the sugar and salt into the skin and flesh of the pork. Sit the pork in a tray, cover loosely and allow to stand for at least 2 hours (and up to 24 hours).

Heat the oven to 160C/325F/Gas3. Brush off any excess rub and drain away any juice that has collected. Place the pork in a high-sided baking tray and add 200ml/7floz of water.

Cover with foil and cook for 3½ hours or until a fork inserted and twisted pulls away tender meat. Throughout the cooking, check the level of water and top up as necessary; don't let the liquid dry up completely.

Now remove the foil and cook for a further 30 minutes. Remove the pork from the oven and allow to rest for 20 minutes before shredding the meat with a couple of forks.

To make the mayo, mix all the ingredients together with some seasoning and set aside.

For the 'slaw, put all the ingredients in a bowl, squeeze over the lemon juice and finish with a drizzle of olive oil.

Serve the mayo and 'slaw with pulled pork and soft, floury buns for everyone to assemble their own.