Maple-Dijon Pork Belly Club

• 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

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.

pork, water, kosher salt, maple syrup, pork bellies, chicken skins, chicken, salt, apple butter, mayonnaise, apple butter, maple syrup, poupon, apple salad, apples, yogurt, baby salad greens, wood sorrel, honey, bread

Taken from www.kraftrecipes.com/recipes/maple-dijon-pork-belly-club-127594.aspx (may not work)