Maple-Dijon Pork Belly Club

Maple-Dijon Pork Belly Club
24 servings


Ingredients Weights Measures
Brined Pork
water - -
kosher salt - -
maple syrup - -
pork bellies, skinned, cut into 1/4-inch thick strips - -
Crispy Chicken Skins
chicken skins (any fat removed) - -
smoked salt - -
Apple Butter Spread
KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise - -
apple butter - -
maple syrup - -
GREY POUPON Classic Dijon Mustard - -
Apple Salad
apples, julienned - -
Greek-style yogurt - -
GREY POUPON Country Dijon Mustard - -
baby salad greens - -
wood sorrel - -
KRAFT Honey Dijon Dressing - -
pumpernickel bread, cut into 3/8-inch-thick slices - -


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.

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.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.