Chipotle Teriyaki Pork
Chipotle Teriyaki Pork
Directions
- Blend everything except pork together well in blender.
- Toss the pork in sauce, drain off extra sauce.
- Sear meat hard on the flat top or a cast iron pan.
- To plate, place broiled rice on bottom, top with pork (try to get all the pork to sit on top of the rice), drizzle with 1 tsp chipotle teriyaki sauce, pile 1 tbsp of the honeydew on the pork. Garnish with a couple of cilantro sprigs and serve.
Ingredients
- 1/2 cup Asian Pride® Teriyaki Sauce
- 1 tbsp Contigo® Pepper(s), Chipotle in Adobo Sauce, minced
- 1 tsp Asian Pride® Rice Wine Vinegar
- 18 oz Contigo® Pork Cushion
Compressed Honeydew
Directions
- Mix marinade together thoroughly.
- Line the honeydew up in vacuum seal bags and pour the marinade in the bags, vacuum seal (compress), and refrigerate overnight.
- Remove from bags and cut into smaller cubes, about 1/4 of an inch.
Ingredients
- 1 ea Peak Fresh Produce® Honeydew Melon, cut into 1/2" x 2" slabs
- 3 tbsp Yuzu juice
- 1 tbsp Asian Pride® Rice Wine Vinegar
- 3 tbsp West Creek® Honey
- 1 tbsp Asian Pride® Sesame Oil
Umami Rice
Directions
- Cook everything except the parmesan.
- Make sure the rice is slightly overdone, then stir in the parmesan.
- Spread rice in a small sheet pan so that it is ½”-3/4” thick. Allow to cool, then cut into 3”x 5” planks.
- Reheat under broiler until a slight char forms on the rice.
Ingredients
- 1 cup Asian Pride® Jasmine Rice
- 2 1/2 cups water
- 1/4 cup Asian Pride® Sesame Oil
- 2 tbsp Asian Pride® Rice Wine Vinegar
- 1/2 cup cheese, Parmesan , grated
Chef Katie Bulger - Division Chef, Performance Foodservice - Milwaukee
