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. 

Spanish Tapas inspired Pork Belly Flatbread

1000005362_SpanishPorkBellyFlatbread_V1_245.jpg

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

Show ingredients

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
Segment
Lodging & Gaming