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!
Thai Noodle Salad
8oz rice noodles, cook noodles as directed on label
1 tsp. canola oil
1 tsp. sesame oil
1 lb. Farm Promise Ground Pork
¾ tsp. crushed red pepper
1/3 cup fish sauce
3 Tbsp. minced shallot
3 Tbsp. minced garlic
1/3 cup + 2 tsp. lime juice
2 Tbsp. dark brown sugar
1 cup finely julienned red peppers
1 cup shredded carrots
1 cup shredded cabbage
¼ each cup fresh mint, cilantro and basil, chopped
Garnish with black and white sesame seed
Cook noodles according to package directions.
In a large saute pan, heat oil on medium-high. Add ground pork, crushed red pepper and 1 tablespoon of fish sauce. Cook pork until browned and no longer pink. Add the shallots and garlic, continue cooking for 3 more minutes. Then remove from heat.
In a large bowl, whisk together lime juice, sugar, remaining fish sauce and 1 tablespoon of water. Add the noodles, pork mixture and the rest of the ingredients, tossing to combine. Place in grab and go package, garnish with sesame seeds.
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