Winter Pig Sandwich

Ingredients:

• 1 and 1/4 cups brown sugar
• 0.5 cups of ground coffee
• 1/4 cup Aleppo pepper
• 1/4 cup salt
• 2 tablespoons ground black pepper
• 1.3 kg pork belly, cut into 5 cm strips.
• 2 bottles of citrus or hoppy beer
• 220 g butter
• 10 apples, sliced
• 3 fresh hot peppers
• 2 bottles of apple cider vinegar
• 1 small piece of cinnamon stick
• A pinch of caraway seeds
• A pinch of celery seeds
• A pinch of juniper berries
• A pinch of peppercorns
• A pinch of mustard seeds
• 4 ciabatta buns
• 220 g of cheddar
• 1 bunch of fresh mint

Preparation:

1. Preheat oven to 135°C (275°F). Combine 1/4 cup sugar, coffee, Aleppo pepper, salt, and ground black pepper in a bowl. Rub the pork belly strips with the spice mixture and place in a deep baking dish. Pour beer over the pork completely. Cover and bake for 4 hours.
2. Apple jam:
   
   Melt the butter in a saucepan, add 5 apples, 0.5 cups of sugar, and a pinch of salt. Cook over low heat for 2.5 hours.
   
   Pickled apples:
   
   In a medium saucepan, combine the hot pepper flakes, vinegar, the remaining 1/2 cup sugar, cinnamon, cumin, celery seeds, juniper berries, peppercorns, and mustard seeds. Bring to a boil, then reduce heat and simmer for 30 minutes. Pour the mixture over the remaining 5 apples. Let cool for 1 hour, then refrigerate.
3. Assembly:
   
   Take the ciabatta and cut it in half. Top each sandwich with a little apple jam, cheddar cheese, pickled apples, and then pork belly. Top with fresh mint leaves. If the ingredients are cold, prepare the sandwiches without the mint and reheat for 10 minutes. Once heated through, add the mint and enjoy.