Herbed Pork Belly Roll Open Sandwiches with Spiced Apples & Apple Chips

Ingredients

200gm Standom 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

Cracked Black Pepper

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.

Toast the slices of bread, butter and top with slices of mozzarella cheese, place under the grill to melt the cheese, add the grilled pork belly roll, garnish with the spiced apples, sprigs of thyme, chopped pecans and apple chips, sprinkle with cracked black pepper and drizzle with a little maple syrup.

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.

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