INGREDIENTS

• 6 ea Pork Jiaozi, panko crusted, fried
• 2 fl-oz Kogi Salsa Roja
• 8 fl-oz Kogi Secret Weapon Slaw

PORK JIAOZI

• 1 lb ground Pork
• 2 fl-oz Kogi OG Kalbi Sauce
• 2 fl-oz minced, Shiitake mushrooms
• 1 tbsp minced, Fresno red chili
• 1 tsp toasted, Sesame seeds
• 1 ea Egg
• 2 fl-oz toasted, Panko bread crumbs
• 1 tbsp minced, Green onion
• 24 ea Wonton wrappers

SECRET WEAPON SLAW

• 4 oz cole slaw
• 2 oz Kogi secret weapon sauce

DIRECTIONS

1. Combine the Pork Jiaozi ingredients in a large mixing bowl and blend well.
2. Let set in refrigerator for at least one hour. Place twelve wonton wrappers down on prep table.
3. Spoon one tablespoon of filling into center of each wrapper.
4. Wet edges of the wrappers with warm water and place another wrapper on top.
5. Seal edges with a fork. Let Jiaozi set for one hour.
6. Bread with standard breading system of seasoned flour, milk wash and panko break crumbs.
7. Deep try Jiaozi until golden brown and internal temperature reaches 165F.
8. Place on serving vessel along with secret weapon slaw, drizzle with salsa roja and serve!

INGREDIENTS

• 1 ea white fish fillet, beer battered and fried
• 2 oz fried crispy, french fries
• 2 oz cole slaw
• 1 ea lemon wedge
• 4 fl-oz serrano chili aioli

SERRANO CHILI AIOLI

• 4 fl-oz Kogi serrano chili sauce
• 4 fl-oz signature garlic aioli

DIRECTIONS

1. Batter and fry fish and french fries in 350˚F oil until cooked.
2. Drain and place on plate with ramekin of serrano aioli, serve warm with coleslaw and lemon wedge

SERRANO CHILI AIOLI

1. Place ingredients in small mixing bowl and blend well. Label, date and refrigerate.

Kogi Serrano Chili Sauce
Item #20903

People seek Kogi out. Driving out of their way just to get a taste. Why? One word: flavor!

People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.

INGREDIENTS
Serves: 100

• 6lbs 4oz fresh, shredded red cabbage item #26145
• 6lbs 4oz fresh, shredded white cabbage
• 6lbs 4oz fresh, shredded carrots item #26168
• 3lbs fresh, julienne sliced bok choy
• 3oz fresh, chopped cilantro
• 2qt 1 1/3 cups light balsamic vinaigrette dressing
• 25lbs (100 pieces) frozen tilapia filets, thawed item #74118
• 1 cup extra virgin olive oil
• 4oz salt-free chili-lime seasoning blend
• 3lbs 4oz fresh, julienne sliced romaine lettuce
• 100 whole-grain tortillas 10″ item #8786

DIRECTIONS

1. 1. Combine red cabbage, white cabbage, carrots, bok choy, cilantro, and balsamic dressing to make slaw. Critical control point: cool to 41˚F or lower within 4 hours. Cover and refrigerate until ready to serve.
   2. Place tilapia portions on sheet pan (18″x26″x1″) lined with parchment paper and lightly coated with pan release spray. Use 4 pans.
   3. Brush oil on tilapia and sprinkle with salt-free seasoning.
   4. Roast, convection oven 375˚F for 9 minutes.
   5. Place 1/4 cup lettuce on tortilla. Cut fish in half and place both pieces on top of lettuce. Add 8 fl-oz slaw and one slice of avocado. Squeeze lime on top of filling, roll into form of burrito and serve.

Serving: 1 wrap provides, 2 3/4oz equivalent mean, 1/4 cup dark green vegetable, 1/4 cup red/orange vegetable, 7/8 cup other vegetable and 1 1/2oz equivalent grains. 

INGREDIENTS
Serves: 1

• 2 slices seeded rye bread, lightly buttered on one side for grilling Item #2291
• 2 oz coleslaw (prepared using Ken’s Chipotle Mayonnaise Item #10421
• 12 oz corned beef, thin sliced & heated
• 2 slices Swiss cheese

DIRECTIONS

• Place 2 slices of bread, buttered side down, on grill. Place cheese on each slice of grilled bread.
• Place Corned Beef on 1 slice of bread, then top corned beef with Chipotle Mayo coleslaw.
• Top with remaining slice of bread & grill both sides until crispy. Cut in half and serve immediately.

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INGREDIENTS
Serves: 24

32 ounces Farmland Roasted Pork Loin Item #72966 
1/2 cup Sweet Baby Ray’s Barbecue Sauce Item #77437
2 cups prepared Boston Salads Coleslaw Item #26427
Corn on the cob (side)

DIRECTIONS

• Prepare pork, and cook until tender
• Drain any excess liquid from the pork
• Using two forks, shred pork, add barbecue sauce to the mean and stir until lightly coated
• Place meat on buns and top with coleslaw, and serve with corn on the cob

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