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1
Toast the whole spices in a dry skillet until they become aromatic - about 5 minutes on medium.
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2
Mix the salt, sugar, juice, water and stir until dissolved. Add spices and thyme. Pour over pork belly pieces in a baking dish (keep it tight so the pieces are submerged) and brine for 12 hours. (Pork should be fat side up)
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3
Remove the belly from the brine - keep in the baking dish and pour in the chicken stock. Cover tightly with foil and roast in a 300 degree oven for 3 hours.
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4
Remove the foil and turn on the broiler (keeping the pan in the same mid-rack position rather than moving it up towards the broiler) and broil until the fat top is really browned and crispy. Let cool in the liquid.
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5
Slice the pork into 1/4 inch slices. If you want a really crispy sandwich - add this step - heat up a cast iron skillet over medium high - lay the slices of pork belly for 1 -2 minutes until the side is crisp.
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6
Using a mandoline - thinly slice the apple and fennel bulbs. Toss with shallots and thyme.
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7
Mix the dijon, cider vinegar, and olive oil. Season with salt and pepper. Pour over apple fennel mixture.
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8
Assemble the sandwich - place 4 or 5 slices of crispy pork on the bottom roll. Pour over 1 - 2 tablespoons of the cooking broth. Pile on the apple fennel slaw (about 1/2 cup) and sprinkle on your desired amount of crumbled stilton.
