Custom Culinary - Be true to the food

Product Category

Meal Part

Primary Ingredient

Ethnic Cuisines

Health Considerations





Pork Belly (Pork Chop) with Warm Apple Bacon Compote

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Nutrition Facts

Serving Size: 8.7 oz
Amounts Per Serving
Calories 930
Calories from Fat 690
% Daily Value*
Total Fat 78g 120%
Saturated Fat 28g 141%
Trans Fat 0g  
Cholesterol 105mg 35%
Sodium 430mg 18%
Potassium 310mg 9%
Total Carbohydrate 38g 13%
Dietary Fiber 2g 8%
Sugars 9g  
Protein 20g  
Vitamin A 4% Vitamin C 8%
Calcium 6% Iron 15 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Sandwich
Serving Size: 8.7 oz


Amount Ingredients
5 oz. Pork Belly, 1/4" Thick Slices
1 oz. Prepared Apple Compote or Canned Apple Filling
1/2 oz. Custom Culinary® Gold Label Bacon Onion Marmalade
1/4 oz. Watercress, Fresh
1 ea Onion Keiser Roll, Toasted

Recommended Product: 6548 Gold Label Bacon Onion Marmalade


  1. Preheat a flat top griddle to 350°F. Place the pork belly slices on the grill. Cook for a total of approx. 6-8 minutes turning 3 times to assure even cooking. Always cook to well done, 165°F internal temperature measured by a meat thermometer.
  2. While the pork is cooking, butter the inside of the bun halves and place on the hot griddle until lightly toasted, then remove and reserve.
  3. In a small sauté pan over medium heat, combine the apple compote with the Gold Label Bacon Onion Marmalade and blend evenly. Heat for 1-2 minutes until just warm.
  4. To assemble, place the cooked pork on the bottom bun add the warm Apple Bacon Onion Marmalade compote, the watercress and the top bun.

Chef's Tips

Substitute a grilled boneless pork loin chop for pork belly.

Recipe By

Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.

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