Smoked Pork Belly Breakfast Bibimbap

  • 3.5 oz. Smithfield Culinary Smoked Pork Belly– either sliced or medium dice
  • 1 Tbsp. soy sauce
  • 1 Tbsp. sesame oil
  • 1 tsp. brown sugar
  • 1/4 tsp. minced garlic
  • 1/4 tsp. minced ginger
  • Bibimbap vegetables (recipe to follow)
  • Bibimbap sauce (recipe to follow)

Bibimbap Vegtables:

  • 1 lb. Spinach
  • 1 Tbsp. garlic
  • 1 tsp. minced ginger
  • 1/2 lb. bean sprouts
  • 1 jar kimchi (napa cabbage)
  • 1 lb. Persian cucumbers- small baby cucumbers (whole foods has them)
  • 4 oz. hon shimeji mushroom AKA brown beech
  • 6 oz. carrots
  • 1/2 tsp. fine sea salt
  • 1 lb. Jasmine Rice
  • 12 each eggs
  • 4 oz. blended oil
  • Korean seasoned seaweed salad

Bibimbap Sauce:

  • 2 Tbsp. gochujang
  • 1 Tbsp. sesame oil
  • 1 Tbsp. granulated sugar
  • 1 Tbsp. water
  • 1 Tbsp. toasted sesame seeds
  • 1 tsp. rice wine vinegar
  • 1 tsp. minced garlic
  • Pulled Chicken
  • 1 cup Guajillo Sauce (recipe to follow)
  • Totopo Chips (recipe to follow)
  • Queso fresco,for garnish
  • Fresh cilantro, for garnish
  • 1 avocado, diced
  • Pickled Red Onions, for garnish (recipe to follow)

Guajillo Sauce:

  • 1 lb. dried guajillo chiles
  • 4 large tomatoes, chopped
  • 1 large onion, chopped
  • 4 cloves garlic
  • Salt, to taste
  • ½ cup cumin
  • 1 cup dried chili powder
  • 1 qt. chicken stock
  • 1 large can tomato juice
  • 4 bunches cilantro

Pickled Red Onions:

  • 1 cup red wine vinegar
  • 1 cup water
  • ½ cup salt
  • ¼ cup sugar
  • 1 large red onion, thinly sliced
  • ½ jalapeño, thinly sliced
  • Ice, as needed

Totopos:

  • 4 tortillas
  • Cilantro, to taste
  • Salt, to taste
  • Lime zest, to taste
  • Smithfield Boneless Pork Shoulder
  • 1 cup cumin
  • 2 cups red chili powder
  • 1 Tbsp. fresh oregano
  • 3 limes, squeezed
  • Tomatillo Salsa (recipe follows)
  • Butter, as needed
  • 4 flour tortillas
  • 4 eggs
  • Pickled Red Onions (recipe follows)

Tomatillo Salsa:

  • 2 lb. tomatillos, husked and rinsed
  • 2 whole white onions
  • 6 cups roughly chopped fresh cilantro
  • 2 fresh hot green chiles (jalapeños or serranos) to taste, stemmed
  • 8 large garlic cloves
  • Salt, to taste

Pickled Red Onions:

  • 1 cup red wine vinegar
  • 1 cup water
  • ½ cup salt
  • ¼ cup sugar
  • 1 large red onion, thinly sliced
  • ½ jalapeño, thinly sliced
  • 3 large Yukon Potatoes
  • 2 sweet potatoes
  • 2 parsnips
  • 2 green apples
  • 1 large white onion
  • 1 bunch fresh sage
  • Canola-olive oil blend
  • 6 Breakfast Sausage Patties
  • Pinch allspice and nutmeg
  • Pinch salt and pepper
  • 1 cup chicken broth
  • 8 eggs
  • White vinegar, for poaching eggs
  • 1 bunch parsley
  • Swedish rye toast
  • 1 lb. Pork Belly
  • Salt and pepper, to taste
  • 4 oz. Sugarcane-Tamarind Glaze (recipe follows)
  • 2 cups Cornmeal Porridge (recipe follows)
  • 4 Poached Eggs (recipe follows)
  • 1 Glazed Banana (recipe follows)
  • Banana leaf
  • Micro cilantro
  • 3 Tbsp. Tapioca (recipe follows)
  • Breakfast radishes, shaved

Sugarcane-Tamarind Glaze:

  • ½ cup diced pineapple
  • ½ cup sugarcane syrup
  • 1 jalapeño, diced
  • ½ cup soy sauce
  • ½ cup rice wine vinegar
  • 1 vanilla bean
  • ½ cup diced mango
  • 2 Tbsp. tamarind
  • Juice of 2 limes

Cornmeal Porridge:

  • ½ onion, diced
  • 1 corn on the cob, kernels
  • 1 Tbsp. olive oil
  • 3 cups water
  • 1 cup cornmeal
  • Salt and pepper, to taste

Poached Eggs:

  • 1 qt. water
  • Salt, to taste
  • 3 Tbsp. white vinegar
  • 4 eggs

Glazed Banana:

  • 1 banana, sliced into 1-inch-thick pieces
  • Sugar, to taste

Tapioca Pearls:

  • 3 Tbsp. tapioca pearls
  • 12 Tbsp. water
  • 4 Tbsp. oil
  • ½ tsp. cumin seeds
  • 1 cinnamon stick
  • 2 dried bay leaves
  • 1 large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 Tbsp. ginger & garlic paste
  • 3 oz. tomato paste
  • 2 small cans stewed tomatoes
  • 1 tsp. chili powder
  • 1 Tbsp. cumin & coriander powder
  • 1 Tbsp. tamarind paste
  • Salt, to taste or as required
  • 2 14-oz. cans garbanzo beans, drained
  • Cilantro leaves and lemon juice, for garnish
  • 3 cups cooked basmati rice
  • 1.25 lb. Pork Belly
  • Potato Curry (recipe to follow)
  • 6 oz. diced tomatoes
  • 1 medium-size onion, chopped
  • Few sprigs cilantro
  • ½ cup Coconut Chutney (recipe to follow)

Potato Curry:
Serves: 5-6

  • 1½ Tbsp. coconut oil
  • 1 1.5-inch piece ginger, peeled
  • ½ cup thinly sliced shallots
  • Few sprigs curry leaves
  • 4 serrano peppers, chopped
  • 6 medium-size Idaho Potatoes, diced
  • 1 can unsweetened coconut milk
  • Salt, to taste

Coconut Chutney

  • ¾ cup grated fresh coconut
  • 4-5 serrano peppers, roughly chopped
  • Pinch of cardamom powder
  • Salt, to taste
  • 2-3 Tbsp. water
  • 4 oz. Sous Vide Pork Belly, sliced ½-inch thick (recipe to follow)
  • Salt, to taste
  • Oil, as needed
  • 1 oz. Sous Vide Pork Belly, diced (recipe to follow)
  • ¼ red bell pepper, diced
  • 1½ cups cooked butter beans (or dry lima beans) (recipe to follow)
  • 1 cup Sous Vide Pork Belly liquid
  • 2 oz. kale, julienned
  • 1 tsp. chopped parsley
  • 1 tsp. red wine vinegar
  • 1 poached egg
  • 1 Tbsp. Farofa (recipe to follow)
  • 1 tsp. harissa paste

Sous Vide Pork Belly:

  • 3 lb. Pork Belly
  • 2 Tbsp. kosher salt
  • 4 cloves garlic
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 1 cup Madeira wine, reduced by ½

Butter Beans:

  • Olive oil, as needed
  • 1 shallot, diced
  • 2 cloves garlic, smashed
  • ½ lb. dried butter beans
  • 4 cups water
  • 2 Tbsp. kosher salt

Farofa:

  • 2 cloves garlic, chopped
  • 1 tsp. kosher salt
  • 3 oz. slab bacon, diced
  • 1 cup manioc (cassava) flour
  • 1 Tbsp. unsalted butter
  • 12 slices Bacon
  • Maple syrup
  • 2 cups all-purpose flour
  • 2 Tbsp. sugar
  • 2 Tbsp. baking powder
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 2 cups buttermilk
  • 1 stick butter
  • 2 eggs
  • Nonstick spray
  • Lingonberry Syrup (recipe to follow)
  • 4 small scoops Orange-Pecan Cutter (recipe to follow)

Lingonberry Syrup:

  • 1½ cups maple syrup
  • ½ cup lingonberries

Orange-Pecan Butter:

  • 2 sticks butter, softened
  • ½ cup pecans, chopped
  • 1 orange, zest and squeeze of juice
  • 2 cups Korean pancake mix
  • ¼ cup tempura flour
  • ¼ cup rice flour
  • 2.5 cups ice cold water
  • 1 qt. canola oil
  • 2 lb. green onions, julienned
  • 1 lb. Carnitas
  • 4 oz. red Fresno chile
  • 5 eggs beaten (1 per pancake)
  • Cho-Gochujang Sauce (recipe to follow)

Cho-Gochujang Sauce:

  • 2 Tbsp. gochujang
  • 1 Tbsp. soy sauce
  • 2 Tbsp. rice wine vinegar
  • 1 Tbsp. granulated sugar
  • 1 Tbsp. honey
  • 1 tsp. toasted sesame seeds
  • 1 tsp. sesame oil
  • ¼ tsp. grated ginger
  • ¼ tsp. minced garlic
  • 4 4oz. Boneless Pork Chops, (tenderized)
  • 4 2oz. slices Ham
  • ¼ cup Extra Virgin Olive Oil
  • 4 Bolillo Rolls
  • 4 slices Chihuahua cheese
  • 2 cups shredded lettuce
  • 1 medium onion, sliced thin
  • 1 medium tomato, sliced thin
  • ½ avocado, sliced or mashed salt
  • Latin Rub (recipe to follow)
  • Guajillo Sauce (recipe to follow)
  • Guajillo Mayo (recipe to follow)

Latin Rub

  • 1 Tbsp. black pepper
  • 1 Tbsp. kosher salt
  • 1 Tbsp. granulated garlic
  • 1 Tbsp. granulated onion
  • 1 tsp. ground Mexican oregano
  • ½ tsp. ground cumin
  • ½ tsp. ground coriander

Guajijllo Sauce

  • 16 ounces dried Guajillo Chiles
  • 1 cup water
  • ½ cup onion, quartered
  • 1 Tbsp. minced garlic
  • 1 tsp. salt
  • 2 Tbsp. olive oil
  • ½ cup reserved liquid guajillo chiles
  • 3 cups chicken broth


Guajillo Mayo

  • 1 cup Guajillo Sauce (see above)
  • 1 cup mayo
  • 1 tsp. lemon juice