¼ lb bacon, chopped
½ onion, small dice
1-2 garlic cloves (depending on size), minced
1 medium Granny Smith apple, small dice
2 tsp dry thyme
Kosher salt, to taste
Chili flake (if desired)
Large handful of cabbage slaw mix, prepackaged, roughly chopped
In a large sauté pan cook bacon until crispy. Remove bacon from the pan, drain all but 2 T of bacon fat, reserving fat for warm bacon dressing. In the same pan sauté apple and onion until soft. Add garlic and cook for 1-2 minutes more. Add the pork and cook, breaking up any large pieces, until no longer pink. Drain off all fat. Add the cabbage slaw mix, salt, and chili flake. Roll mix “burrito style” in wonton skins and deep fry until golden brown. Serve with sweet/sour sauce and slaw mix dressed with warm bacon dressing (recipes to follow).
Sweet and Sour dipping sauce:
2 cups apple cider
½ cup granulated sugar
1 Tbsp balsamic vinegar
1 Tbsp apple cider vinegar
In a medium saucepan over medium-high heat, reduce the cider, sugar and balsamic until mixture coats the back of a spoon, being careful not to let the mixture burn. Once mixture reaches desired consistency, remove from heat and add cider vinegar.