Recipe courtesy of Pig on the Street
Show: Eat St.
Print
The Porker
Total:
3 hr 10 min
Active:
45 min
Yield:
6 large servings
Level:
Intermediate
Total:
3 hr 10 min
Active:
45 min
Yield:
6 large servings
Level:
Intermediate

Ingredients

Apple Chutney:
  • 1/2 cup hard apple cider
  • 1/2 cup brown sugar 
  • 1/2 cup apple cider vinegar 
  • 1 tablespoon allspice 
  • 1 teaspoon Worcestershire sauce 
  • 4 red apples, chopped 
Caramelized Onion Mayo:
  • 2 tablespoons oil or butter
  • 4 onions, sliced thinly 
  • 1 cup mayonnaise
Porker:
  • 2 pounds good-quality sausage meat
  • 4 tablespoons chopped fresh sage
  • 1 teaspoon bacon salt (or substitute regular salt) 
  • 2 teaspoons ground black pepper 
  • 2 juicy red apples, chopped 
  • 1 onion, finely chopped 
The Plate:
  • 18 slices thick-cut double-smoked bacon
  • 6 portions flatbread (or substitute wraps, naan or pita breads), warmed
  • 1 cup grated goat's milk Gouda
  • 6 small handfuls arugula 

Directions

For the apple chutney: Combine the hard cider, brown sugar, cider vinegar, allspice, Worcestershire and apples in a saucepan and place over medium-high heat. Bring to a simmer, lower the heat and simmer until the liquid has evaporated, about 30 minutes. Set aside and let cool.

For the caramelized onion mayo: Heat the oil over medium-low heat in a pan, add the onions and cook down, stirring frequently, until the onions are amber in color and sticky, 20 to 30 minutes. Let cool, and then combine with the mayonnaise. Set aside.

For the porker: Preheat the oven to 350 degrees F.

Combine the sausage, sage, bacon salt, pepper, apples and onions in a large bowl and mix well. Lay a piece of aluminum foil on the counter, place the sausage mixture on the foil and roll it into a large sausage. Roll the foil around the sausage, being careful not to squash the mix.

Place on a baking sheet and cook until the temperature of the meat reaches 160 degrees F, 30 to 40 minutes. Let sit until the meat is cool enough to handle, and then slice into approximately 3/4-inch slices.

For the plate: Heat a grill pan and cook the bacon to the desired doneness. Set the bacon aside but keep the bacon fat in the pan. Sear the porker slices in the bacon fat until crisp and warmed through.

Lay the flatbreads open and smear a good dollop of the onion mayo to one side on each, followed by some cheese and apple chutney. Place two beautiful porker slices and three slices of the bacon on each sandwich or wrap, and add a good handful of arugula.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Get the recipe

Stuffed Hens With Fig Glaze 05:34

Tyler's fig-glazed hens with cornbread stuffing are holiday crowd-pleasers.

Similar Topics:

IDEAS YOU'LL LOVE

Pork Chops

Recipe courtesy of Patti LaBelle

Pork Butt

Recipe courtesy of Mogridder's BBQ

Pork Chimichanga

Recipe courtesy of Santos Loo

Stuffed Pork

Recipe courtesy of Ryan Dehn

Pork Pies

Recipe courtesy of Young Sun Huh

Pork Milanese

Recipe courtesy of Giada De Laurentiis

On TV

Eat St.

9am | 8c

Eat St.

9:30am | 8:30c

Eat St.

10am | 9c

Eat St.

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Gooey

9:30pm | 8:30c

Late Nite Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Gooey

1:30am | 12:30c

Late Nite Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here