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Spanish Tapas inspired Pork Belly Flatbread
Crisp flatbread, topped with seared 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
SERVES: 1 FLATBREAD
Flatbread
| 6 oz | 10000005362 Hillshire Farm® Fully Cooked Sous Vide Large Cut Pork Belly |
| 1 pc | Flatbread |
| Approx. 4 oz | Manchego cheese |
| 2 oz | Julienne red onion |
Blood Orange BBQ Glaze
| 1 C | Blood orange juice |
| ¼ C | BBQ sauce |
Roasted Poblano Mayo
| 1 C | Mayo |
| 1 | Poblano pepper whole |
| ¼ oz | Fresh Cilantro |
Herb Infused Portobello Mushrooms
| 3 oz | Portobello mushroom |
| 1 tsp | Thyme |
| 1 tsp | Rosemary |
Directions
Blood Orange Glaze
- Bring Orange juice and BBQ sauce to a boil and reduce by half.
- You may also add a half oz of tequila near the end phase of the reduction process.
Roasted Poblano Mayo
- Roast poblano and de-seed.
- After cooling add cilantro and poblano to food processor.
- Add Mayo, mix thoroughly.
- Store refrigerated
Application Uses
SEGMENT
Lodging & Gaming
