Clemens Food Service

And on today's menu … PORK! Pork is the canvas for creating opportunities and value on your menu.

Sometimes overlooked and underestimated, pork can deliver a great eating experience and has the ability make your patrons must order list. We have compiled some of our favorite ways to serve up something your patrons might not cook at home and ways for you to leverage pork across multiple dayparts and applications. So optimize the products you bring in, increase check averages and give your patrons something they might not be able to replicate on their own – get pork back in the consideration set!

Grilled Pork Báhn Mì Sandwich

150-170 MINS

Description:

A handheld báhn mì favorite

Trend Info:

47% of 18-34 year olds and 37% of 35+ individuals would like restaurants to offer ethnically inspired pork dishes. ¹
Street food inspired dishes are the #3 hottest culinary trend for 2018. ²

Sources:
1 Technomic 2017
2 National Restaurant Association “What’s Hot Culinary Forecast 2018”

Pain Points It Solves:

✓ On Trend

Day Part:

Lunch
Dinner

TOTAL PREP & COOK TIME:

150-170 Minutes

Recipe Serving Size:

6 sandwiches

Application:

Entree
Sandwiches

Allergens:

Eggs
Wheat

Cooking Technique:

Grill

Ingredients:

**Pork
12 each 2 ounce slices of Boneless Pork Loin
3 Tbsp olive oil
1 tsp minced garlic
1 tsp grated lemon zest
½ tsp Herbes de Provence, or Italian herbs
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp fennel pollen or ground fennel, optional
**Sauce
¾ cup mayonnaise
2 Tbsp Sriracha
**Sandwich
6 each 6” pieces of baguette, split lengthwise or club rolls, split lengthwise and toasted
1 1/2 cup thinly sliced hot house cucumber
11/2 cup julienned carrots
½ cup thinly sliced jalapeños
18 sprigs cilantro

Instructions:

In a medium bowl, combine oil, garlic, zest and seasonings, mix well. Add the sliced pork, and toss to coat with marinade. Cover with plastic wrap, refrigerate for 2 hours.
In a small bowl combine mayo and sriracha and mix well. Cover with plastic wrap and refrigerate until ready to assemble sandwiches.
Remove pork from fridge and allow to sit at room temp for 30 minutes before grilling.
Prep remaining ingredients.
When meat is ready to cook, grill for 2 minutes on each side or until nicely marked and slightly charred; place in stainless pan and prepare to make sandwiches.
Spread 1 Tbsp sauce on the bottom half of baguette.
Top with ¼ cup each of carrots and cucumber.
Place warm grilled pork on top of vegetables.
Top pork with 7 or 8 slices of jalapeño and 3 sprigs of cilantro.
Spread top half of baguette with 1 Tbsp of spread and place on top of sandwich.
Wrap sandwich to go.

Suggested Sides:

Fries
Salad

Menu Ideas

PORK IDEATION TO INVIGORATE YOUR MENU