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Maple-Dijon Pork Belly Club

Maple-Dijon Pork Belly Club
 
Yield:
24 servings

Ingredients

Ingredients Weights Measures
Brined Pork
water 192 fl oz 1.5 gal.
kosher salt 1.5 lb. 3 cups
maple syrup 13.5 oz. 1-1/2 cups
pork bellies, skinned, cut into 1/4-inch thick strips 4.5 lb. -
Crispy Chicken Skins
chicken skins (any fat removed) 6 lb. -
smoked salt 4 oz. 6 Tbsp.
Apple Butter Spread
KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise 1.5 lb. 3 cups
apple butter 1 lb. + 14 oz. 3 cups
Glaze
maple syrup 40.5 fl oz 1 qt. + 1/2 cup
GREY POUPON Classic Dijon Mustard 1 lb. + 11 oz. 3 cups
Apple Salad
apples, julienned 1.5 lb. 2 qt.
Greek-style yogurt 12 oz. 2 cups
GREY POUPON Country Dijon Mustard 6 oz. 3/4 cup
Assembly
baby salad greens 12 oz. 3 qt.
wood sorrel 3 oz. 1.5 qt.
KRAFT Honey Dijon Dressing 3 oz. 1/2 cup
pumpernickel bread, cut into 3/8-inch-thick slices 4.5 lb. 72 slices

Directions

BRINED Pork: Combine water, salt and syrup in large non-reactive pan; stir until salt is dissolved. Add pork; stir to evenly moisten. Refrigerate 2 hours. Remove from brine; discard brine. Pat pork dry with paper towels. Refrigerate until ready to use.

CRISPY Chicken Skins: Season skins with smoked salt; place between 2 sheets of parchment paper in sheet pan. Cover with another pan; press to flatten skins. Bake in 350ºF standard oven 50 min. or until crisp and golden brown Remove from paper; cool.

APPLE Butter Spread: Mix ingredients until well blended. Refrigerate until ready to use.

GLAZE:
BRING syrup just to boil In saucepan; simmer on medium-low heat until reduced by half. Remove from heat. Stir in mustard. Set aside.

APPLE Salad: Combine apples, yogurt and mustard; refrigerate until ready to serve.

FOR each serving: Grill 3 oz. pork strips on medium heat 3 min. on each side or until done (145ºF). Brush with about 2 Tbsp. Glaze; grill 30 sec. Cut strips crosswise in half; cover to keep warm.

TOSS 1/2 cup greens with 1/4 cup sorrel and 1 tsp. dressing. Toast 3 bread slices; spread each with 1 Tbsp. Apple Butter Spread. Top 1 bread slice with grilled pork, second bread slice, 1/2 oz. Crispy Chicken Skins, 1/3 cup Apple Salad, tossed greens and third bread slice. Secure with picks, then cut in half.

Kraft Kitchens Tips

Make Ahead
Apple Butter Spread can be refrigerated up to 3 days before using as directed.
K:61020v01:127594
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