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 InformationMINOR’S® Pork Base
Product Information
Ingredients
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Thick-cut applewood smoked bacon, cooked
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Mayonnaise
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Romaine hearts
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Butter
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Sourdough or crusty bread of your choice
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Tomatoes, sliced
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.
Ingredients
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Bucatini pasta
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Pancetta or bacon (diced)
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Egg yolks
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Parmesan and Pecorino grated cheeses
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Lemon juice
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Lemon zest
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Parsley
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Capers
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.
Ingredients
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Onion
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Ginger
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Lemongrass
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Star Anise
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Black Pepper
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MINOR’S® Mushroom Base For added heat and flavor, add MINOR’S® Fire Roasted Poblano Flavor Concentrate
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Roast Pork Belly, cooked and sliced
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Noodles of your choice: soba, ramen or udon
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Garnish options: red chile, soft cooked eggs, carrot straws, roasted mushrooms, scallions, basil, mint, cilantro
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.
Ingredients
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Pork belly
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Quinoa or brown rice, cooked
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Carrots or cucumbers
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MINOR’S® Szechuan Sauce Ready-To-Use and vinegar
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Sliced jalapenos
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Cilantro
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Mint
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Green Onions
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Chopped peanuts
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
