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Dairy Free · Dinner · Side Dishes

Roasted Pork Belly with Orange Sherry Glaze

Kayem Artisan Fully Cooked Pork Belly with Orange Sherry Glaze, with garlic, ginger, hoisin sauce, marmalade, over Japanese soba noodles, recipe, foodservice application.

Serves
4
Roasted Pork Belly with Orange Sherry Glaze

Ingredients

  • 1 pound Kayem Artisan Fully Cooked Pork Belly, cut into 4 portions
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger root, grated
  • 2 ounces hoisin sauce
  • 3 ounces marmalade
  • 2 ounces honey
  • extra virgin olive oil cooking spray
  • 10 ounces japanese soba noodles, cooked
  • 2 ounces red bell pepper, thinly sliced
  • 2 ounces snow peas
  • 1 1/2 ounce scallions cut 1 1/2" slices

Instructions

  1. Combine garlic, ginger, sherry in a medium sauce pan, bring to a boil. Whisk in the hoisin, marmalade and honey. Simmer over low heat 5 minutes. Pre-heat oven to 350 d f.
  2. Place a skillet over medium high heat, coat well with cooking spray. Sear pork belly pieces fat side down 2 - 3 minutes, turn over for another 2 - 3 minutes. Add approx 3 oz of the sauce to the pan, cover and place in the oven for 10 - 12 minutes.
  3. Lightly coat the cooked soba noodles with sauce.
  4. To cook the vegetables, heat a non-stick skillet (coated with cooking spray) over medium high - high heat. Pan sear the vegetables 2 - 3 minutes to achieve a nice charred look.
  5. To assemble: evenly divide the soba noodles per plate. Slice the pork belly approximately 1/4" thick or to desired thickness, arrange around the noodles. Finish the plate with the pan seared vegetables and serve immediately.

Per Serving

Nutritional Information

Calories
790
Total Fat
59g
Saturated Fat
21g
Cholesterol
80mg
Sodium
750mg
Carbohydrates
52g
Dietary Fiber
2g
Sugars
31g
Protein
15g

Made With

Kayem products in this recipe

#1147Kayem Artisan Fully Cooked Pork Belly Food Service Frozen

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