How to Cook
- Using a sharp knife, score the pork skin thinly. (Alternatively, get the butcher to do this for you.) Rub the skin with salt. Place on a tray and cover with baking paper. Refrigerate for 4 hours or ideally overnight to allow the skin to dry out.
- Preheat oven to 150°C (fan assisted). Put the onions and Gregg's Whole Star Anise into a roasting dish.* Sit the prepared pork on the onions, skin side uppermost. Pour the apple juice around the base of the pork, being careful not to get any on the skin.
- Roast for 2–2½ hours or until the pork is tender. Make sure that the liquid does not evaporate, adding more apple juice or water if necessary.
- Remove the pork from the roasting dish and set aside. Pour the remaining apple jus and onions into a saucepan. Increase the oven temperature to 200°C (fan assisted). Put the pork into the roasting dish and return it to the oven for a further 15–20 minutes or until the crackling has crisped.
- Simmer the onion and apple jus until reduced to a sticky jam consistency. Remove the star-anise.
- To make the Chilli, Fennel and Apple Slaw: Toss the ingredients together, mixing through the HEINZ [SERIOUSLY] GOOD™ Sweet Chilli Mayonnaise.
- To serve, heat the Bao buns according to packet directions. Fill the buns with thickly sliced pork, glazed onions and slaw. Sprinkle with Gregg's Sesame Seeds and coriander, if wished.
* Make sure the roasting dish is appropriate for the size of the pork, too big and the liquid will evaporate too quickly.
** To ensure you get good pork crackling, the skin must be well dried out.
** Brioche or ciabatta buns are a good alternative to bao buns.