Pork Belly Hash
Cedric Harden, River Roast
Chicago, IL
Chef demonstration
Entree
Summer
Ingredients
- 2 lbs cooked pork belly, medium diced
- 1 bell pepper, medium diced
- 1 poblano pepper, medium diced
- 1 cup red onion, medium diced
- 3 corn, cut off the cob
- 2 tbsp. garlic, minced
- 2 tbsp. worcesterchire sauce
- 1/2 cup favorite BBQ sauce
- salt and pepper to taste
- 1 oz. canola oil
- 3 potatoes, medium diced
- 1/2 cup canola oil
Directions:
In a saute pan, heat canola oil on medium high, when oil is hot, add peppers, onions, corn and garlic. Cook until soft. Add worcestershire and BBQ sauce. Adjust seasoning with salt and pepper to taste.
In a separate pan, add 1/2 cup oil and heat on high until smoking hot. Add diced potatoes, shake pan to make sure the potates don't stick to the pan. Cook until they are golden brown. Drain excess oil on a plate lined with paper towels. Add pork to the corn mixture and mix well. Add to the cooked potatoes.
