Ingredients
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5 oz.Chef's Line® Yuca Fries
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2 oz.Chef's Line Hickory Smoked Diced Pork Belly
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2 oz.Monarch® Roasted Garlic Aioli
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2 tsp.Cross Valley Farms® Fresh Chives, minced
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1/4 tsp.Monarch Ground Black Pepper
Preparation
- Preheat deep fryer to 350℉.
- Deep-fry diced pork belly until golden brown and crispy.
- Deep-fry yuca fries until golden brown and crispy.
- Stir together aioli, half of chives and the black pepper; portion into ramekin.
- Portion fries onto serving platter, garnish with diced pork belly and drizzle with a little extra aioli and chives.
Serves 1
Recipe by Chef Laura Vaughn, Brands Chef, Corporate Kitchen, Rosemont, IL