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Korean Piggy Panzanella

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

  1. 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.
  2. For the diced pork belly:  drop in fryer and crisp, then toss with barbecue sauce. Set aside but keep hot.
  3. 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.