Mix together 1/4 cup sugar, the coffee, Aleppo peppers, salt and black pepper.
Put the rub onto the pork belly strips and put into an oven-safe deep-dish pan. Submerge the pork fully with the beer. Cover and cook for 4 hours.
For the preserves, melt the butter in saucepan, Add 5 of the apples, 1/2 cup of the sugar and some salt. Cook at a simmer for 2 hours 30 minutes.
For the pickled apples, in a medium saucepan, place the hot peppers, vinegar, the remaining 1/2 cup sugar, the cinnamon, caraway, celery seeds, juniper berries, peppercorns and mustard seeds. Bring to a boil, then reduce the heat to a simmer and reduce the mixture for 30 minutes.
Pour the mixture over the 5 remaining apples. Allow to sit for 1 hour. Then refrigerate.
Then, assemble the sandwich! Take the ciabatta and cut in half. Build each sandwich with some apple preserves, Cheddar, pickled apples and then pork belly. Finish with fresh mint leaves. If the food items are cold, build the sandwiches except for mint, and put them in the toaster oven or oven for 10 minutes. Once warm, add the mint and enjoy.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.