Crispy pork & apple chutney sarnies

Name: Crispy pork & apple chutney sarnies
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 444 g pack Slow Cooked Pork Belly with Crackling Straws; 1 rosemary & sea salt focaccia; Mayonnaise; 100 g pack baby leaf herb salad

A classic combo of pork and apple makes these sandwiches perfect for Bonfire Night. Whip up a homemade Bramley apple chutney and stuff into focaccia with our slow cooked pork belly for a sweet, tangy and richly savoury sarnie. Best sandwich ever? We'll let you be the judge. Tuck into more Bonfire Night favourites.

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Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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444g pack Slow Cooked Pork Belly with Crackling Straws
1 rosemary & sea salt focaccia
Mayonnaise
100g pack baby leaf herb salad

For the chutney

2 British Bramley cooking apples
1 small onion, finely chopped
1 tsp ground ginger (or grated ginger)
4 tbsp cider vinegar
3 tbsp clear honey
½ tsp salt
½ chilli flakes

Preheat the oven to 200ºC, gas mark 6. Cook the pork belly according to pack instructions. Add the focaccia to the oven for the final 15 minutes of cooking. Allow both to cool for 5 minutes.
Meanwhile make the chutney. Peel the apples, then cut into 1cm cubes. Add to a large saucepan with the onion, ginger, vinegar, honey and salt. Cover with a lid and bring to a simmer. Cook for 10 minutes, stirring regularly, then uncover and cook for another 5 6 minutes until thickened. Stir in the chilli flakes, then set aside to cool.
Divide the focaccia into 4 rectangles and split each in half. Spread the bases with mayo and add some leaves. Arrange the sliced pork and some chopped pieces of crackling over them. Top with a generous amount of the chutney, then the focaccia lids. Serve with the remaining salad on the side, making a dressing with the chutney, olive oil, vinegar and wholegrain mustard, if you like.