Pork Belly Spread with Apples and Fermented Green Tomatoes

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Easy to make, very satisfying. Can be used as a sandwich spread or add to stews, vegetables, sauces, add to charcuterie board, or dog treat. I got 3 pounds of free pork fat from a tiny butcher chop. Apparently I’m not the only one who asks for it – someone from the zoo takes it to polar bear!

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Ingredients 

Cook those on medium heat in cast iron caldron until slightly browned 

• 3 lb fat, cut in chunks
• 5 Honeycrisp apples, cored
• 1 onion
• 2/3 lb fermented green tomatoes, Marigolds, garlic mix. See recipe
  Add:
• 4 tbsp sumac
• 3 tbsp thyme
• 1 tbsp white pepper
• Handful ramps
• Handful fenugreek leaves
• 3 tbsp pine cone shoots powder
• Himalayan salt for taste

Instructions

1. Mix it all in, let it cool a bit, then process until smooth consistency in the food processor or blender.
2. Store in glass jars.
3. This stays fresh few weeks in the fridge.

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