By Channel Segment
Spanish Tapas Inspired Pork Belly Flatbread Recipe
Ingredients
- 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
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.
Directions
- Gather all ingredients and set aside for flatbread assembly.
Blood Orange Glaze
Ingredients
- AMOUNTS MAIN INGREDIENTS
- 1 Cup Blood Orange Juice
- 1/4 Cup BBQ sauce
Directions
- 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
Ingredients
- AMOUNTS MAIN INGREDIENTS
- 1 Cup Mayonaise
- 1 Whole Poblano Pepper
- 1/4 oz. Fresh Cilantro
Directions
- Roast poblano and de-seed.
- After cooling add cilantro and poblano to food processor.
- Add Mayo, mix thoroughly.
- Store refrigerated.
Herb Infused Portobello Mushrooms
Ingredients
- AMOUNTS MAIN INGREDIENTS
- 3 oz. Portobello Mushroom
- 1 tsp. Thyme
- 1 tsp. Rosemary
Directions
- Combine mushrooms, thyme and rosemary in a large bowl.
- Toss mixture until mushrooms are fully coated.
- Set aside for assembly of flatbread.
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