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

Ingredients
Serves
1 Flatbread
Flatbread
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
Segment
Lodging & Gaming