Maple-Dijon Pork Belly Club

🍴 27 ingredients 👁️ 2 views 📚 Recipes1M

Ingredients

  • Brined Pork
  • 1.5 gal. water
  • 3 cups kosher salt
  • 1-1/2 cups maple syrup
  • pork bellies
  • skinned
  • cut into 1/4-inch thick strips
  • Crispy Chicken Skins
  • chicken skins (any fat removed)
  • 6 Tbsp. smoked salt
  • Apple Butter Spread
  • 3 cups KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
  • 3 cups apple butter
  • Glaze
  • 1 qt. maple syrup
  • 3 cups GREY POUPON Classic Dijon Mustard
  • Apple Salad
  • 2 qt. apples
  • julienned
  • 2 cups Greek-style yogurt
  • 3/4 cup GREY POUPON Country Dijon Mustard
  • Assembly
  • 3 qt. baby salad greens
  • 1.5 qt. wood sorrel
  • 1/2 cup KRAFT Honey Dijon Dressing
  • 72 slices pumpernickel bread
  • cut into 3/8-inch-thick slices

Instructions

  1. Brined Pork: Combine water, salt and syrup in large non-reactive pan; stir until salt is dissolved.
  2. Add pork; stir to evenly moisten.
  3. Refrigerate 2 hours.
  4. Remove from brine; discard brine.
  5. Pat pork dry with paper towels.
  6. Refrigerate until ready to use.
  7. Crispy Chicken Skins: Season skins with smoked salt; place between 2 sheets of parchment paper in sheet pan.
  8. Cover with another pan; press to flatten skins.
  9. Bake in 350 degrees F standard oven 50 min.
  10. or until crisp and golden brown Remove from paper; cool.
  11. Apple Butter Spread: Mix ingredients until well blended.
  12. Refrigerate until ready to use.
  13. Glaze: Bring syrup just to boil In saucepan; simmer on medium-low heat until reduced by half.
  14. Remove from heat.
  15. Stir in mustard.
  16. Set aside.
  17. Apple Salad: Combine apples, yogurt and mustard; refrigerate until ready to serve.
  18. For each serving: Grill 3 oz.
  19. pork strips on medium heat 3 min.
  20. on each side or until done (145 degrees F).
  21. Brush with about 2 Tbsp.
  22. Glaze; grill 30 sec.
  23. Cut strips crosswise in half; cover to keep warm.
  24. Toss 1/2 cup greens with 1/4 cup sorrel and 1 tsp.
  25. dressing.
  26. Toast 3 bread slices; spread each with 1 Tbsp.
  27. Apple Butter Spread.
  28. Top 1 bread slice with grilled pork, second bread slice, 1/2 oz.
  29. Crispy Chicken Skins, 1/3 cup Apple Salad, tossed greens and third bread slice.
  30. Secure with picks, then cut in half.
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