Ingredients
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4 oz.Chef's Line® All Natural* Hickory Smoked Diced Pork Belly
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2 oz.Chef's Line Korean Barbecue Sauce
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3 oz.Cross Valley Farms® Asian-Style Blend
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1/4 oz.Monarch® Pickled Red Onions
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1 oz.Monarch Green Chickpeas
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1 tsp.Black and White Sesame Seeds
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3 oz.Jasmine Rice, cooked
Preparation
- Fry diced pork belly for 2 minutes, or to desired crispiness. Toss in barbecue sauce.
- In a sauté pan, over high heat, quickly sauté Asian-style blend in hot oil.
- Add green chickpeas and hit with a dash of soy sauce.
- Place cooked rice in bowl.
- 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.