Asian BBQ Pork Belly Tostadas

Ingredients

5 each 3.25" fried corn tortilla rounds

1 2 oz spoodle shredded cheddar jack cheese

3.5 oz Shanghai braised pork belly

1 1 oz ladle bbq pork belly sauce

1 1 oz ladle chicken stock

1 pinch salt and pepper mix

1 1 oz spoodle spicy ginger poco de gallo

1 tbl of sour cream

1/4 each avocado sliced bias in 5 pieces

1 tsp cilantro, chopped 1/4

1 1 oz spoodle radish, fine julienne

2 tsp green onion, 3/4" long fine bias slice

1/4 tsp sesame seeds blend

Directions

1. Begin by placing the fried tortilla rounds on a sizzle platter.
2. Top each tortilla evenly with cheddar/jack blend
3. Place tortilla in the oven until completely melted (approx. 1 min)
4. Begin warming the diced pork belly by placing it in small sauté pan with bbq pork belly sauce and chicken stock
5. Place the pan on medium heat and warm the pork belly through. Allow the bbq sauce and chicken stock to reduce into a nice syrup thick glaze. Season with s&p mix
6. When the tortillas are ready, and the pork belly is hot and glazed well, begin dividing the pork belly evenly between the tortilla rounds
7. Evenly spread the spicy ginger poco de gallo on the pork topped tortillas
8. Dress each with zig zag sour cream
9. Top each with the sliced avocado, followed by the cilantro, radish and green onions
10. Finish and garnish with toasted sesame seeds

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