Prep Time
15 mins
Total Time
15 mins
Cooking / Cooling
0 mins
Serves
4
Share
Ingredients
- 1/2 pkg
- Zesty Radish Microgreens
- -
- 4 slices
- Pork Belly
- 175 mL
- 2 Tbsp
- Mayonnaise
- 125 mL
- 1 Tbsp
- Sriracha
- 60 mL
- 1
- Carrot, cut into matchsticks
- 60 mL
- 1/2
- Cucumber
- 125 mL
- 4
- thinly sliced 4 Radishes
- 30 mL
- 1
- thinly sliced 1 Jalapeno
- 125 mL
- 2
- thinly sliced 2 Hoagie style buns
- 30 mL
Directions
Step 1
Heat a large skillet over medium heat until hot.
Step 2
Add pork belly and cook 2-3 minutes per side until golden, crispy and cooked through. Remove from pan and place on paper towel to drain
Step 3
In a small bowl, combine mayonnaise and sriracha, set aside.
Step 4
Slice hoagie buns down centre, lengthwise.
Step 5
Divide ingredients amongst both sandwiches.
Step 6
Enjoy!
Tip: If you have only 1 loaf pan: Line it with parchment paper, prepare the brownie mixture, and press half the mixture into the pan. Freeze until firm. Thaw frozen yogurt slightly, then top base with frozen yogurt. Smooth top. Top remaining brownie mixture into frozen yogurt and press together gently. Freeze until firm before cutting.
