Pork belly part two with recipe and pictures

Austin Egghead

Ingredients: 
1 fuji (I think) apple, sliced not too thin 
2 flour tortillas 
1/4 C of Apple brandy 
2 tablespoons of browns sugar 
Serrano infused fat from the pork belly cook 
Shredded pork belly 

Placed pork belly and pizza stone in cold oven and turn temp to 425 to warm. To a frying pan added brown sugar 1 tablespoon of the belly fat and melt sugar over medium heat. When melted added the apple slices and coat with sugar mixture. Off heat add brandy, bring to rolling boil to reduce and thicken. 

Paint pork fat on one side of tortilla and place fat side down on hot stone to crisp. Remove and add apples and shredded belly to the crisp side. Place on pizza stone and cook till crisp. We served with a Caesar salad. This is a definite keeper.

Belly before shredding

Apples added

Shredded belly added

Ready for the table  Served with Caesar Salad