Fried Green Tomato Sandwich with Cranberry Pork Belly
Fried Green Tomato Sandwich with Cranberry Pork Belly
Directions
- Warm fry oil to 350° in deep fryer.
Cook breaded green tomatoes until golden brown. Remove from oil and drain on a towel to absorb excess oil. Hold warm for service.
- Heat the pork belly on a flat top or in the oven until warmed through. Slice into four thick pieces.
- Toast the sourdough to liking, I like to toast it a bit more than golden for the crunch.
Smear both pieces with the garlic aioli.
- On one piece, pile the shredded romaine, then the fried green tomatoes, then pork belly, spoon over the cranberry glaze, then top with the other piece of bread.
- Slice sandwich and secure with a bamboo pick.
Ingredients
- 4 ea. West Creek® Breaded Green tomatoes
- Brilliance® oil, for frying
- 2 slices bread, sourdough
- 2 tbsp. Peak Fresh Produce® Whole Peeled Garlic
- 2 tbsp. Peak Fresh Produce® Lemon(s), juice only
- 1 tbsp. Peak Fresh Produce® Lemon(s), zest only
- 1 tbsp. Peak Fresh Produce® Tarragon, minced
- 1 tsp. West Creek® sea salt kosher
- 1 tsp. Magellan® Black Pepper, ground
Pork Belly
Directions
- Heat a medium saucepan over medium heat. Add the cranberries through the water.
Bring to a boil, stir well, then turn the heat down to medium low to reduce and cook down for about 30 minutes, stirring frequently.
Reduce the mixture until it starts to look loose and jammy- drag your spoon through it, if the mixture starts to part, and you can see the bottom of the pan briefly, you are there.
Remove from heat.
- Set oven to 350°F.
- Heat a large sauté pan over medium heat. Add oil and heat until it starts to shimmer.
- Season the bellies with salt and pepper liberally on both sides. Score the fat of the pork belly in a diamond pattern. Sear the pork bellies starting fat side down, do not crowd the pan. You will need to do this in batches.
Flip once they are golden on the fat side, about 3 minutes.
Once seared on both sides, transfer to a high-walled baking dish.
- Add all bellies, fat side up, into one pan, if possible.
Add the chicken stock, cover the pan with foil, and bake for 45 minutes or until fork tender.
- Remove bellies from baking dish and put them on to a foil-lined sheet tray. Spoon about 1 tsp. of reserved cranberry glaze onto each belly. Return tray to the oven for about 5-7 minutes or until the glaze reduces on top of the belly.
Remove from oven to cool.
Ingredients
- 2 cups West Creek® Frozen Cranberries
- 2/3 cup West Creek® Honey, Amber
- 1 tbsp. Magellan® Pure Vanilla Extract
- 1 ea. cinnamon, stick
- 2 tbsp. vinegar, balsamic
- 2 ea. bay leaf
- 1 tsp. Magellan® Black Pepper, ground
- 1 cup water
- 1/4 cup Brilliance Butter Flavored Oil, divided as needed
- 1/4 cup West Creek® sea salt kosher
- 2 tbsp. Magellan® Black Pepper, ground
- 1 ea. Allegiance® Pork, Belly, patted dry and cut into 6oz. squares, fat cap scored in large diamond pattern
- 1 cup chicken stock
Peak Fresh Produce® Garlic Aioli
Directions
- Blend everything together in a robot coupe or blender until smooth.
Ingredients
- 2 cups West Creek Mayo, heavy duty
- 2 tbsp. Peak Fresh Produce® Whole Peeled Garlic
- 1 tbsp. Peak Fresh Produce® Lemon(s), zest only
- 2 tbsp. Peak Fresh Produce® Lemon(s), juice only
- 1 tbsp. Peak Fresh Produce® Tarragon, minced
- 1 tsp. West Creek® sea salt kosher
- 1 tsp. Magellan® Black Pepper, ground
Chef Katie Bulger - Division Chef, Performance Foodservice - Milwaukee
