Pork Belly and Waldorf Salad Pretzel
Chicago shows Adam how the pretzel becomes a mega sandwich.
- 6 pretzel baps or large rolls
- 1kg pork belly, de-boned, skin removed
- 500ml chicken stock
- 500ml apple juice
- 4 garlic cloves
- 1 onion, chopped
- For the apple purée
- 2 bramley apples, peeled and diced
- 50g golden caster sugar
- 25g butter
- For the Waldorf salad
- 3 sticks of celery, chopped in 1cm cubes
- 6 spring onions, chopped into 1cm chunks
- 50g wet walnuts
- 50g stilton
- 150g seedless black/red grapes, halved
- 3 heaped tbsps mayonnaise
- 1 tbsp Dijon mustard
- Salt and pepper to taste
In a pan, seal off the pork belly then transfer to a casserole dish, cover with stock and apple juice. Add thyme, garlic, onion and seasoning. Cover and place in a pre-heated oven at 120°C for 3-4 hours or until tender. Allow to cool in the liquid, then remove the pork belly and place it into a roasting tray. Place another, smaller roasting tray on top of the pork and weigh it down with a bag of sugar or some tinned beans. Chill in the fridge overnight.
To make the apple sauce, cook all the ingredients together gently for 15 minutes then blend to a smooth paste or sauce.In a bowl mix all the ingredients for the salad. Place in the fridge until needed. Thickly slice the pork belly then pan fry until crispy on both sides. Slice the pretzel or bread, then place the pork belly slices and Waldorf salad on the bread and spoon over the apple sauce.