When a true “foodie moment” is needed… the kind that makes your eyes role back up in your head, try turning to pork belly. When cooked properly, unlocking the textures and flavors of that perfect proportion of fat to protein (the “F&P” ratio) yields a melt in your mouth pork center enveloped in a crispy baconesque shell. In this dish the combination of crispy seared pork belly paired with the creamy fresh vibrancy of aji-infused avocado are sure to give you an OMG moment.

Chef’s Pantry – Pork Belly   Chef’s Pantry – Aji Amarillo

Kayem Pork Belly is item #13705

Try this recipe Seared Pork Belly with Aji-cado Crispy seared pork belly paired with the creamy fresh vibrancy of aji-infused avocado are sure to give you an OMG moment.

Most establishments use bacon in some capacity. Those who do know there is normally a considerable amount of fat remaining from the rendering (cooking) process; in some cases nearly 20% of your bacon is rendered to the form of fat… AKA liquid bacon gold. Rather than discard these delectable drippings, use them as additional building blocks of flavor. Ultimately, bacon drippings bear a price tag, your ultimately paying the same price per pound for bacon drippings as you are the bacon (raw) itself. Don’t let the flavor go to waste!

A rendered down rendition of amazing bacon flavor.

This is not to say you should use liquid gold in place of butter/oils in all your recipes. However, you should allow yourself a couple outlets within your menu to fully utilize product which you paid for.

For use as both a marketing tactic and notation for decision-making diners; be sure to add disclaimers on your menu for any dishes that contain bacon fat.

Check out these Phat ideas:

• Caramelize onions with it
• Roast garlic in it
• Add to mashed potatoes in place of butter
• Add a small amount to your oil when making a vinaigrette…bacon vinaigrette
• Sear steaks, salmon, or scallops in it
• Use when cooking griddle home fries
• Use for some sauté items
• mix with tapioca maltodextrine for bacon powder

Even if pork rinds, a.k.a. pork skins, a.k.a. chicharróns are’t on a trending foods list somewhere, we suggest placing them on yours!

Those who have attempted to make house-made chicharróns know that the process is labor intensive, and takes at least 2 days from processing to plate. First you boil the pork rinds, followed by carefully scrapping off as much excess fat as possible, then the skins are dehydrated for 1-2 days before frying and serving.  Farmland has eliminated all the work with their rendered pork skin pieces. These dehydrated pieces of pork rind are ready to go, simply fry, season & serve. The yield is amazing as they puff to nearly 5x the original size in volume.

Plus, there’s a good chance they’ll still be cracking and popping when they get to the table! Making for a very unique treat indeed.

Farmland Pork Skins Item #22306

Serve Pork Puffs…

• Tossed with sea salt (#41994) & vinegar powder (#22314)
• Spice them up with sriracha powder
• Serve with dip for a spin on chips & dip
• Chop into small pieces for a garnish crust on pork chops
• Add to a sandwiches or burger
• Add to a Caesar salad for a play on croutons
• Sprinkle finely chopped puffs on a chocolate dessert or ice cream

5oz Cinn-Sational Gourmet Cinnamon Roll dough from Rich’s. Rich’s cinnamon roll dough bakes into large gourmet cinnamon rolls made with moist buttery dough and packed with rich imported cinnamon paste. Also new this week; Fresh, 10/14 trimmed Pork Belly from IBP. This popular pork menu item comes in 3 pieces that average 11 lbs total.

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

These sliders are perfect alone, as an appetizer or as an entree – try pairing them with seasoned housemade frips.

Ingredients:

• 8 full slices of Kayem Pork Belly, cut in half (Item #13705)
• 4 bakery-fresh buns
• 4 fresh pineapple slices
• Pickled Peppers, to taste (ingredients below)
• 8 Tbsp. Sweet Baby Ray’s Original BBQ sauce

Instructions:

1. Slice pork belly against the grain into 1/4-inch to 1/2-inch slices and cut in half to make stackable-sized slices.
2. Roast or grill pork belly until nicely charred.
3. Stack 4 halved pork belly slices, 1 pineapple slice and Pickled Peppers, to taste, on bakery-fresh bun.
4. Top with 2 Tbsp. BBQ sauce.

Pickled Peppers:

• 4 Fresno peppers
• 4 jalapeño peppers
• 1 cup water
• 1 and 1/4 cups white vinegar
• 2 Tbsp. kosher salt
• 1/4 cup sugar

Now available in a frozen option, 7oz Burger Maker Angus beef patties. These 7oz patties are also available in a fresh option (Item #17851). Bringing new appeal to appetizer menus, we’ve added two delicious new items from Anchor; Spicy Breaded Pickle Fries and Honey Sriracha Battered Mozzarella sticks. New in from Smithfield Farmland come two perfectly cooked proteins; Smoked Pork Belly and fully cooked, boneless, skinless Seared & Roasted Chicken Thighs. Bake up fresh rye bread with Rich’s new proof-and-bake Rye Bread Dough made with light rye flour and ground caraway (unseeded). Tyson’s new Honey Stung 8-way cut chicken offers up a crispy, lightly breaded bite with a sweet honey-injected flavor. Also new from Tyson we’ve added Hot’n Spicy Popcorn chicken with whole grain breading. New from Sky Blue Bakery come two new items, individually wrapped whole grain Blueberry Bread and Cinnamon Crumb Cake slices. In beverages we’ve added Mug Root Beer and Tropicana Twister in 12oz cans. Four new products have been added in our non-foods category. First, Jumbo wrapped 7.75″ straws from Merit. lastly, in from Fabri-Kal, three new environmentally friendly hinged paper takeout containers available in two different sizes and one 3 compartment option.

SPO (Special Order) items may have up to a two week lead time. Availability is not guaranteed and may be affected by seasonality or manufacturer.