A fun way to serve leftover roast meat, especially when paired with a zingy slaw
f, like me, you love your leftovers, Sunday is the perfect day to cook a feast large enough to make extra food for the week ahead. Thick end of pork belly is one of my family’s favourite roasting joints, with a strong ratio of crackling to meat; the meat itself is super-rich and fatty, so even a small portion satiates. The leftovers are delicious cold, and even just a couple of tablespoons can be turned into fancy sliders.
Few supermarkets stock slider buns, so if you can’t find any, use halved hot dog buns, or make your own. I make mine with whole wheat, using a standard bread recipe, and they’re surprisingly quick to make if you use fast-action yeast. I made a fennel, pear and gherkin slaw to go with the meat, and used some of the gherkin brine as a dressing. The fresh and sour slaw cuts nicely through the deliciously fatty pork, and fills out the bun nicely. The combination works very well, but any sliced veg would do the trick, so use up whatever you have to hand.
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