550 grams/19 ounces skin-on pork belly or pork shoulder
10 to 12 Roma tomatoes, halved
1 red onion, roughly chopped
2 sprigs fresh rosemary
1 cup chicken stock, plus 1/2 cup if needed
1/4 cup red wine
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon brown sugar
1 teaspoon ground aniseed
1 level teaspoon chile flakes
1 heaped teaspoon freshly grated ginger
1 teaspoon Dijon mustard
1 teaspoon paprika
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 sweet potato, peeled and cut into 1-centimeter/1/3-inch cubes
2 small bulbs fennel, stalks trimmed to 1 centimeter/1/3 inch
1 small red cabbage, finely chopped (see Cook's Note)
1/2 pear, grated or finely chopped
2 tablespoons mayonnaise, thinned with 1 tablespoon lemon juice
1 tablespoon roughly chopped fresh mint
1 tablespoon roughly chopped fresh parsley
Freshly ground black pepper
4 white bread rolls or wraps
Use a food processor to finely chop the red cabbage and pear for the slaw.
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