Pork Belly Apple Tart
“Korean BBQ Pork Belly was the first dish I ever tried while I was a culinary student. Pork belly became one of my favorite ingredients to work with because it went so well with Jazz apples, which are very abundant in Australia. Serve with an ice cold Stella Artois Cidre, the combination makes a perfect fall dish,” says Chef Derren Den-Ridder of Green House Bistro & Bakery in Los Lunas, New Mexico, just outside of Albuquerque.
- 1 lb pork belly sliced
- 2 cups apple cider vinegar
- 1 cup brown sugar
- 1 tbsp cinnamon
- 3 tbsp kosher salt
- 2 Granny Smith apples (peeled & thinly sliced)
- 2 sheets of puff pastry
- cinnamon sugar to taste
- egg wash
1. Prep for the pork belly; Combine sugar, salt, cinnamon & apple cider vinegar then submerge sliced pork and let sit overnight. Place pork on grill until cooked thoroughly, dust with a little extra brown sugar.
2. Lay pastry on a cutting board, take a second piece and cut into strips to make a border around the edge. Then lay in sliced apples neatly and sprinkle with a pinch of cinnamon sugar and salt. Bake in preheated 350° oven for 15 to 20 minutes until golden.
3. Serve: Place the hot pork belly in the cooled apple tart, serve with a fresh garden salad.
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