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Spanish Tapas Inspired Pork Belly Flatbread Recipe
Crisp flatbread, topped with seared Hillshire Farm® Fully Cooked Sous Vide Large Cut Pork Belly, caramelized red onion, herb infused portabella mushrooms and Manchego cheese. Finished with a sauce duo of blood orange BBQ glaze and roasted poblano mayo.
Ingredients
YIELDS: 1 FLATBREAD
| AMOUNTS | MAIN INGREDIENTS |
| 6 oz. | Hillshire Farm® Fully Cooked Sous Vide Large Cut Pork Belly |
| 1 pc. | Flatbread |
| 4 oz. | Manchego Cheese |
| 2 oz. | Red Onion - Julienned |
Sub-Recipe Ingredients
Blood Orange Glaze
| AMOUNTS | MAIN INGREDIENTS |
| 1 Cup | Blood Orange Juice |
| 1/4 Cup | BBQ sauce |
Roasted Poblano Mayo
| AMOUNTS | MAIN INGREDIENTS |
| 1 Cup | Mayonaise |
| 1 | Whole Poblano Pepper |
| 1/4 oz. | Fresh Cilantro |
Herb Infused Portobello Mushrooms
| AMOUNTS | MAIN INGREDIENTS |
| 3 oz. | Portobello Mushroom |
| 1 tsp. | Thyme |
| 1 tsp. | Rosemary |
Directions
Step 1: Gather all ingredients and set aside for flatbread assembly.
Sub-Recipe Directions
Blood Orange Glaze
Step 1: Bring Orange juice and BBQ sauce to a boil and reduce by half.
Step 2: You may also add a half oz of tequila near the end phase of the reduction process.
Roasted Poblano Mayo
Step 1: Roast poblano and de-seed.
Step 2: After cooling add cilantro and poblano to food processor.
Step 3: Add Mayo, mix thoroughly.
Step 4: Store refrigerated.
Herb Infused Portobello Mushrooms
Step 1: Combine mushrooms, thyme and rosemary in a large bowl.
Step 2: Toss mixture until mushrooms are fully coated.
Step 3: Set aside for assembly of flatbread.
Application Uses
MEAL
Lunch
Dinner
Snack
CUISINE
American
MAIN INGREDIENTS
Pork Belly
Recipe Tags
