Recipe Stats
Difficulty: Gourmet
Prep Time: 20-40 minutes
Buy Tillamook Products Online: Vintage White Extra Sharp Cheddar
Prep Time: 20-40 minutes
Buy Tillamook Products Online: Vintage White Extra Sharp Cheddar
Ingredients
16 slices of Tillamook Vintage White Extra Sharp Cheddar Cheese
16 slices of country white bread
2 Tbsp Tillamook butter, softened
Slow Roasted Pork
20 ounces boneless and skinless pork belly
1/2 cup white sugar
1/2 cup salt
1 tablespoon freshly ground fennel seeds
1/2 tablespoon red chili flakes
1/2 tablespoon ground nutmeg
1 tablespoon chopped garlic
1 tablespoon freshly ground black pepper
1/2 cup molasses
Apple Chutney
½ granny smith apple, peeled and diced
1/4 cup golden raisins
1/4 cup ground tomatoes
1/4 cup apple cider vinegar
1/4 cup brown sugar
½ clove garlic, crushed
¼ red onion, diced
1 pitted date, chopped
1/2 teaspoon ginger, grated
Salt to taste
1/4 cup pickling spice
Cheesecloth, string
Instructions
Wrap the pickling spices in the cheese cloth and tie with a string
Combine all ingredients for chutney in a medium stainless steel sauce pan and simmer gently on low heat for about an hour, stirring constantly. Refrigerate for at least two days.
Combine spices, salt and sugar. Rub spice mixture and garlic on pork belly and let cure at least 24 hours.
After belly is cured, place fat side up in a casserole dish. Rub belly with molasses and slowly roast in a 300 degree oven for about 4 hours or until well browned and tender.
Let the belly cool until its firm enough to slice, cut into 4”x 4” squares and then slice into ½ inches slices.
Heat panini press or griddle
Assemble the sandwiches by spreading both sides of the bread with the chutney, place two slices of cheese on each side and add about four or five slices of pork belly. Close the sandwiches brush each side with butter and cook over moderate heat until warmed through. Cut in half and serve.
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