Tamal Ray’s recipe for pork belly sandwiches with apple and fennel slaw

You can either make this like pulled pork, cooked low and slow, or take a shorter oven route. Either way, it’s irresistible

Years ago, while pottering around a south London market with friends, I had one of the best sandwiches of my life: a succulent filling of twice-cooked pork, first barbecued, then fried with spices. It was so good that, after seeing my friends off at the station, I circled back to get another. Today’s slow-cooker recipe is an homage to that hallowed sandwich, which I still think about often.

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