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
