Bring On The Bacon: Fresh Takes On Pork From carnitas to banh mi to roasted pork belly, it’s safe to say that pork has proven itself to diners as being so much more than just “the other white meat.” Growing global influences in recent years have pork finding its way onto more menus, and in innovative forms. And bacon isn’t just for breakfast anymore; it is adding its mouthwatering flavor to all dayparts. Are you hungry yet? Let’s get cooking. Featured Products MINOR’S® Ham Base Product Information MINOR’S® Pork Base Product Information Smoky BLT Bucatini with a Lemon Carbonara Spicy Pork Ramen Broth Pork Banh Mi Bowl Smoky BLT Print Ingredients MINOR’S® Ham Base Thick-cut applewood smoked bacon, cooked Mayonnaise MINOR’S® Roasted Garlic Flavor Concentrate Romaine hearts Butter Sourdough or crusty bread of your choice Tomatoes, sliced Chef Allan Gazaway Build It Whisk together mayo, Roasted Garlic Flavor Concentrate, and Ham Base to create an aioli. Coat two pieces of bread with butter and grill on a flat top or in a non-stick pan. Spread Aioli on both pieces of bread, stack bacon, lettuce and tomatoes and season with sea salt, if desired. Bucatini with a Lemon Carbonara Print Ingredients Bucatini pasta Pancetta or bacon (diced) MINOR’S® Ham Base Egg yolks Parmesan and Pecorino grated cheeses MINOR’S® Culinary Cream Lemon juice Lemon zest Parsley Capers Chef Allan Gazaway Build It Render pancetta to crispy and retain fat for later use in sauce. Bring salted water to a boil and cook bucatini to al dente. Retain a cup of pasta water for use in sauce. Heat bacon fat in saucepan and add Culinary Cream, lemon juice and Ham Base. In separate bowl, whisk egg yolks and temper with heated cream mixture. Add grated cheeses, fold in bucatini and a small amount of pasta water if it is needed to thin the sauce. Garnish with zest, parsley, and/or capers before serving. Spicy Pork Ramen Broth Print Ingredients Onion Ginger Lemongrass Star Anise Black Pepper MINOR’S® Pork Base MINOR’S® Mushroom Base For added heat and flavor, add MINOR’S® Fire Roasted Poblano Flavor Concentrate Roast Pork Belly, cooked and sliced Noodles of your choice: soba, ramen or udon Garnish options: red chile, soft cooked eggs, carrot straws, roasted mushrooms, scallions, basil, mint, cilantro Chef Kevin Wassler Build It Simmer the first 5 ingredients with the Pork and Mushroom Base for up to 2 hours. Strain the stock and build the bowl with noodles and pork, ladle stock into bowl. Arrange garnishes over noodles and serve immediately. Pork Banh Mi Bowl Print Ingredients Pork belly MINOR’S® Pork Base MINOR’S® Roasted Garlic Flavor Concentrate Quinoa or brown rice, cooked Carrots or cucumbers MINOR’S® Szechuan Sauce Ready-To-Use and vinegar Sliced jalapenos Cilantro Basil MINOR’S® Gluten Free GreenLeaf Basil Pesto Mint Green Onions Chopped peanuts Chef Kevin Wassler Build It Season pork belly and cook accordingly. Keep warm. Prepare pickled vegetables, other garnishes. Set aside. Steam quinoa or rice with Pork Base. Keep warm. Prepare bowl with rice/quinoa and pork belly. Layer with pickled vegetables, garnishes and Basil Pesto Share this recipe family: More Like This Seafood Ocean-forward Flavor That Reels In Customers
