3 Ways to Prepare A Trending Restaurant Food Service Item: Pork Belly

Posted by Scott Fadden

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March 14, 2017 at 4:30 PM

WHAT IS PORK BELLY?
Pork belly is a boneless cut of fatty meat that comes from the belly of a pig. Its texture is similar to bacon, which also comes from the belly. You could think of pork belly as a very thick slice of bacon. Pork belly has become very popular over the past few years in the United States. You can find it popping up everywhere from fine dining to BBQ restaurants and anywhere in between. Pork belly makes great appetizers, center of the plate features, sandwiches and much more! People continually prove that they want to indulge when they go out to eat, and this trending item in your food service operation makes a great indulgence!

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Apple Glazed Pork Belly with Chipotle Mayo
YIELD | 6

3 lb Pork Belly (355665 or 935050)
As needed McCormick Grill Mates® Smokehouse Maple Seasoning (470061)
1 cup Knouse Musselman’s® Apple Butter (750160)
1/2 cup Ventura Smokehouse 220™ Sweet & Spicy Barbecue Sauce (631800)
2 cups Ventura Classic Gourmet® Select Extra Heavy Mayonnaise (631390)
2 Tbsp Custom Culinary Master’s Touch® Chipotle Flavor Concentrate (500071)

PREP
1. Preheat oven to 400°F.
2. Season both sides of pork belly with seasoning. Start roasting.
3. Meanwhile, mix apple butter and barbecue sauce together.
4. When belly reaches 135°F, baste it with the apple butter/barbecue sauce mixture.
5. Continue roasting belly until internal temperature reaches 175-180°F.
6. Let belly rest for 15 minutes, then slice into 3 oz strips.
7. Mix mayonnaise and flavor concentrate together. Serve as a dipping sauce.
8. Serve with a couple apple slices as a garnish.
9. Add a side.

COST: $2.00  |  SELL AT: $7.99   PROFIT: $5.99


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Braised Pork Belly Dinner
YIELD | 6

3 lb Pork Belly (355665 or 935050)
As needed McCormick Grill Mates® Smokehouse Maple Seasoning (470061)
As needed McCormick Grill Mates® Brown Sugar Bourbon Seasoning (470051)
1 cup Beef Broth made from Custom Culinary Gold Label Savory Roasted® Beef Base (500840)
3 cups Norpac Flav-R-Pac® Brussels Sprouts (962238), thawed
As needed Roland Pomace Olive Oil (620390)
As needed McCormick Grill Mates® Vegetable Seasoning (470201)
6 cups Uncle Ben’s Whole Grain Brown Rice (460668), prepared

PREP
1.Preheat oven to 325°F.
2. Season both sides of pork belly with smokehouse maple seasoning and brown sugar bourbon seasoning.
3. Sear belly on a grill, move to a pan and add beef broth – you do not need much liquid in the pan. Roast in oven until internal temperature reaches 175-180°F, approximately 1-1/2 to 2 hours. (Time will vary depending on thickness of belly.)
4. Let belly rest for 15 minutes, then slice into 3 oz strips.
5. Toss Brussels sprouts with olive oil and vegetable seasoning. Roast in oven until tender and browned.
6. Also serve with prepared brown rice.

COST: $2.43  |  SELL AT: $8.99  |  PROFIT: $6.56


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Pork Belly Sandwich
YIELD | 1

6 oz Pork Belly (355665 or 935050)
2 cups Beef Broth made from Custom Culinary Master’s Touch Beef Base (500358)
2 tsp Custom Culinary Master’s Touch Roasted Garlic Flavor Concentrate (500041)
1/2 cup Brown Sugar
1/2 each Onion, sliced
1 each Jalapeño, halved
2 slices Mainland New Zealand Egmont Cheese (929730)
1 each Rotella’s Sliced Square Ciabatta Bun (996270)
1/4 cup Onions, caramelized
1-1/2 oz Knouse Musselman’s® Apple Butter (750160)

PREP
1. Preheat oven to 325°F.
2. Score, salt and pepper pork belly.
3. Brown belly in medium-hot skillet or on the grill.
4. Prepare beef broth. Add garlic flavor concentrate and brown sugar.
5. Place browned belly in a pan. Add beef broth mixture. Add onion and jalapeño.
6. Roast in oven until internal temperature reaches 175-180°F, approximately 1-1/2 to 2 hours.
7. Place cheese on top of belly; return to oven to melt.
8. To serve sandwich, place roasted pork belly with melted cheese on bottom half of bun. Top with caramelized onions. Spread apple butter on top half of bun. Plate.
9. Serve with a McCain side.

COST: $3.07  |  SELL AT: $10.99  |   PROFIT: $7.92

Hot Dish! Video Recipe - Pork Belly

Topics: Restaurant, Culinary Concepts, Recipes, Hot Dish!

    

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