Bocadillo latino con huevo revuelto
Raciones
1 6-oz. Serving
Tiempo de preparación
15 minutos
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Ingredientes
- 1 tbsp. Guajillo Pepper Paste
- 2 tbsp. Primo GustoⓇ Extra Virgin Olive Oil
- 4 oz Sous Vide Pork Belly
- 1 c. MarkonⓇ Ready-Set-ServeⓇ Avocado Pulp
- 3 tbsp. Gordon Choice Sour Cream
- 3 tbsp. Markon Limes, juiced
- 2 tsp. Trade East Granulated Garlic
- 1 tsp. Kosher Salt
- 1 tbsp. Trade EastⓇ Six Pepper Blend
- ½ tsp. Trade East Ground Black Pepper
- 3 tbsp. Markon Ready-Set-Serve Cilantro, chopped
- 2 ct. Sliced Italian Ciabatta Bread
- 2 ct. Gordon ChoiceⓇ American Cheese Slices
- 1 ct. Medium Shell Egg
Preparación de la receta
- Mix the guajillo pepper paste and olive oil together and reserve for future service.
- Grill the pork belly for 2 minutes on each side on a preheated char grill. Remove from the grill and place on a parchment paper lined sheet tray.
- Brush guajillo pepper paste and olive oil marinade on each side of the pork belly. Keep warm for immediate service or chill for future service.
- Mix the avocado pulp, sour cream, lime juice, granulated garlic, salt, six pepper blend and black pepper in a food processor until smooth. Add cilantro and then pulse several times to incorporate cilantro. Reserve in a squeeze bottle for future service.
- Slightly warm 2 slices of bread with a slice of cheese on each piece of bread.
- Heat olive oil in a non-stick pan over medium heat and cook the egg over medium.
- Spread 1 tbsp. avocado creama on each piece of bread then add pork belly and egg.
- Put the sandwich into a fry holder and drizzle an additional tablespoon of avocado creama on top.
