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BarGrill-StickyPorkEggRollBowl
Entrées

Sticky Pork Egg Roll Bowl

Ingredients

  • 4 oz. Chef's Line® All Natural* Hickory Smoked Diced Pork Belly
  • 2 oz. Chef's Line Korean Barbecue Sauce
  • 3 oz. Cross Valley Farms® Asian-Style Blend
  • 1/4 oz. Monarch® Pickled Red Onions
  • 1 oz. Monarch Green Chickpeas
  • 1 tsp. Black and White Sesame Seeds
  • 3 oz. Jasmine Rice, cooked

PREPARATION

  1. Fry diced pork belly for 2 minutes, or to desired crispiness. Toss in barbecue sauce. 
  2. In a sauté pan, over high heat, quickly sauté Asian-style blend in hot oil. 
  3. Add green chickpeas and hit with a dash of soy sauce. 
  4. Place cooked rice in bowl. 
  5. Add sautéed veggies, top with glazed pork belly, pickled red onions and sesame seeds. 

Recipe by Chef Matt Dean, Food Fanatics® Chef, Streator, IL
Serves 1

*No artificial ingredients. Minimally processed.

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