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Korean Roasted Pork Belly Sandwich

Korean Roasted Pork Belly Sandwich

Ingredients

  • 4 oz.
    Chef's Line® Diced Pork Belly
  • 1 ea.
    Hilltop Hearth® Pub Grain Hamburger Bun
  • 3 oz.
    Chef's Line Korean Barbecue Sauce
  • 2 lb.
    Cross Valley Farms® Asian-Style Blend
  • 1 c
    Monarch® Toasted Sesame-Ginger Dressing
  • 1/2 c
    Pacific Jade® Rice Vinegar
  • Pinch
    Toasted Sesame Seed
  • 1/2 oz.
    Green Onions, thinly sliced bias cut, soaked in ice water
  • 1/2 oz.
    Metro Deli® Spicy Secret Sauce, thinned with a touch of water, squirt bottle
  • Garnish
    Monarch Fried Onions

Preparation

  1. In a large mixing bowl, whisk together the sesame-ginger dressing and rice vinegar. Combine Asian-style Blend with dressing and toasted sesame seeds. Chill and reserve. (Large Batch)
  2. Deep-fry diced pork belly until crispy, about 5 minutes. Toss in Korean barbecue sauce, toasted sesame seeds and green onion. 
  3. Toast pub grain bun on griddle with a little oil until golden brown.
  4. Build: Place glazed pork belly on top of bottom bun, top with Asian-style blend, drizzle with spicy secret sauce, then top with green onions and fried onions. 

Serves 1

Recipe by Chef Scott McCurdy, Director Culinary, US Foods