-
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.
