PORK BELLY BALSAMIC BLAZE APPETIZER

PORK BELLY BALSAMIC BLAZE APPETIZER

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Ingredients

 4 oz Brookwood Farms Pork Belly cut into 1” cubes
 ½ cucumber peeled, seeded, julienned
 ½ carrot peeled, julienned (“matchstick” cut can be used)
 ½ mango peeled, peeled, julienned
 3 oz Jamaica peeled, julienned
 Mango Chutney
 Red pepper flakes
 Balsamic glaze
 Oil
 Won Ton Wrappers, fresh
 Seasoning salt, (we used Mango Chili Salt Seasoning)

Instructions

1

1. Combine julienned vegetables in a bowl and refrigerate until serving.

2

2. In a small bowl, take ½ cup Mango Chutney and 1 tablespoon red pepper flakes. Mix thoroughly. Set a side until serving.

3

3. Pre heat oil in a medium skillet, place Won Tons evenly around and fry until slightly brown. Drain on cooling rack and sprinkle with season salt. Set aside.

4

4. In same skillet, on medium heat, place pork belly cubes and fry until edges look crisp.

5

5. To plate: take two to three seasoned Won Tons and spread chutney evenly on top. Place seasoned Won Ton on plate, then spoon about a tablespoon of vegetable mixture in center, then finish with 4-5 pork belly cubes, drizzle with about 1 tsp balsamic glaze.

6

6. Serve immediately

 

Previous Recipes of the Month

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Ingredients

 4 oz Brookwood Farms Pork Belly cut into 1” cubes
 ½ cucumber peeled, seeded, julienned
 ½ carrot peeled, julienned (“matchstick” cut can be used)
 ½ mango peeled, peeled, julienned
 3 oz Jamaica peeled, julienned
 Mango Chutney
 Red pepper flakes
 Balsamic glaze
 Oil
 Won Ton Wrappers, fresh
 Seasoning salt, (we used Mango Chili Salt Seasoning)

Directions

1

1. Combine julienned vegetables in a bowl and refrigerate until serving.

2

2. In a small bowl, take ½ cup Mango Chutney and 1 tablespoon red pepper flakes. Mix thoroughly. Set a side until serving.

3

3. Pre heat oil in a medium skillet, place Won Tons evenly around and fry until slightly brown. Drain on cooling rack and sprinkle with season salt. Set aside.

4

4. In same skillet, on medium heat, place pork belly cubes and fry until edges look crisp.

5

5. To plate: take two to three seasoned Won Tons and spread chutney evenly on top. Place seasoned Won Ton on plate, then spoon about a tablespoon of vegetable mixture in center, then finish with 4-5 pork belly cubes, drizzle with about 1 tsp balsamic glaze.

6

6. Serve immediately

PORK BELLY BALSAMIC BLAZE APPETIZER

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