1kg pork hock, dried overnight in the fridge
Extra Virgin Olive Oil
½ cup mayonnaise
¼ cup parsley, chopped
1 celeriac, peeled, julienned
2 green apples, julienned
Mini bread rolls, to serve
Preheat the oven to 250°C.
Score the pork hock a number of times and rub olive oil and salt on it.
Scrunch up some foil and place on a baking tray under the hock, so it holds its place while in the oven.
Place the hock in the oven at 250°C for 20 mins, then cover it with foil and cook for another 2 hours at 150°C. Remove from the oven and allow to rest for 20 minutes before chopping it up.
If the pork hock hasn’t crackled take the foil off and place under a hot grill or hot oven until the pork crackles.
Using a mandoline, carefully slice the celeriac and the apples, then julienne and add them to a large mixing bowl. Add the mayonnaise, parsley and a squeeze of lemon to the bowl, salt and pepper and combine.
To make the sliders, cut the bread rolls in half, add some slaw and the chopped pork to the bottom half of the bun and top with the lid. Enjoy!