Herbed Pork Belly Roll Open Sandwiches with Spiced Apples & Apple Chips
Published 11th March, 2020
Cuisine: Australian Serves: 4
Preparation: 2 Hrs Cooking: 15 Mins
Ingredients
- 200gm Barossa Fine Foods Herbed Pork Belly Roll, sliced thin
- 8 Slices Thick Cut Pane Di Casa
- Butter
- 200gm Mozzarella Cheese
- 3 Royal Gala Apples
- Sea Salt, pinch
- 1 tsp Brown Sugar
- ½ tsp Cinnamon
- 3 tbls Water
- 1 tsp Dried Chilli Flakes
- 2 tbls Toasted Pecans, chopped
- 8 Sprigs Thyme
- Maple Syrup, to serve
- Maple Syrup, to serve
ROYAL GALA APPLE CHIPS
- 3 Royal Gala Apples
- 1 cup Sugar
- 1 cup Water
- ¼ tsp Cinnamon
Method
- Peel and core the apples, dice and place in a small saucepan, add the sea salt, cinnamon, water and dried chilli flakes, cook over a low heat until the apples are soft, gently mash with a fork.
- In a large frypan over a medium heat, grill the herbed pork belly until golden & crispy. Drain on paper towel.
- In a large frypan over a medium heat, grill the herbed pork belly until golden & crispy. Drain on paper towel.
ROYAL GALA APPLE CHIPS
- In a small saucepan place the sugar, water and cinnamon, bring to the boil. Reduce heat and simmer until all of the sugar has dissolved. Allow to cool.
- Slice the apples very thinly with a mandolin or with a food processor, dip into the sugar syrup then lay the slice in a single layer, not touching on a baking rack over a baking tray lined with baking paper
- Place the trays in the oven at the lowest temperature for approximately 2 hours or until the apples have dried out, turn the apples once while in the oven.
- Remove from the oven to cool before serving