500g pork belly
1 x 30g Wild Fennel Co. pig seasoning
Quality sourdough loaf
Smoked cheese (as much cheese as you prefer in a toastie)
Pre heat oven to 190c.
Take your pork belly and stab all over with a sharp knife. Rub the seasoning and place in a baking tray with one cup of water. Cover the tray with foil so that it is air tight and pop into the oven. Cook for 1.5 hours. Take the tray out and allow to sit for a few minutes before taking the foil off (be sure to remove your hand quickly as there will be a burst of steam when doing this)
Try breaking the pork up with a fork, if it does easily then it's ready. If not continue to cook in 30 minute intervals until ready.
Shred the pork and mix with the softened fat and any juices left in the tray.
To assemble, slice and lightly toast the sourdough, melting the smoked cheese on one side. Spread with butter then add a generous helping of the juicy pulled pork. Top with the melted cheese lid.
Serve with a light green salad, sauerkraut and pickles.