Salads
Korean Piggy Panzanella
Ingredients
- 1/2 c Rykoff Sexton® Slow Roasted Tomatoes
- 1/2 c Chef's Line® Diced Pork Belly
- 1 T Chef's Line Korean Barbecue Sauce
- 1 c Monarch® Cornbread Mix
- 1 ea. Green Onion, Grilled
- 1/4 c Julienne Red Onions
PREPARATION
- For the cornbread: follow box directions. Spread into greased half sheet and bake. Let sit. Cut into 1" cubes and toast in oven until golden-brown. Set aside.
- For the diced pork belly: drop in fryer and crisp, then toss with barbecue sauce. Set aside but keep hot.
- Assemble by tossing all, add olive oil and season.
Recipe by Chef Eric Bogardus, Food Fanatic® Chef, Boston, MA
Serves 1
*No artificial ingredients. Minimally processed.