Chef's Recipes

/ Sorghum Brunch Bowl

Recipes

recipe_image:

Sorghum Brunch Bowl

recipe rating:

Recipe Calculator

Enter New Serving Size

SERVING SIZE: 4

Ingredients

1 1/4 cups Brown Sugar
1 tablespoon Smoked Paprika
1 1/2 tablespoons Chipotle Chili Powder
1 1/4 tablespoons Ground Cinnamon
4 cups Furmano's Fully Cooked Sorghum, Drained & Rinsed
1/2 pound Pork Belly, cubed and cut in half
1 1/2 tablespoons Smokey Chipotle Rub
4 each Eggs, Large

Preparation

To make Smokey Chipotle Rub, combine Brown Sugar, Smoked Paprika, Chipotle Chili Powder, and Ground Cinnamon in a bowl and mix. Reserve 1 ½ Tbsp.
Take the pork belly and the rub and mix in a bowl, making sure the rub is all over the pork belly. Let rest for 30 minutes and set aside.
In a medium sized pot, place Sorghum and reserved rub. Just warm and hold for plating.
In a sauté pan place pork belly and sear on both sides, reserve.
In a pot, poach eggs one at a time.
Place sorghum in bottom of bowl, add pork belly at 12 o’clock, 4 o’clock and 8 o’clock and place poached egg in center on top.
Garnish egg with Pepper or Paprika for color.

In This Recipe

Fully Cooked Sorghum - 24 oz.

View
Fully Cooked Sorghum - 96 oz.

View

Ancient Grains

& Lentils

Fully cooked in shelf stable,
ready-to-use pouches.

Featured Recipe

Avocado-Farro

Chile Ralleno

Sorghum Brunch Bowl

recipe_image:

recipe rating:

Serves

4 servings

Ingredients

1 1/4 cups Brown Sugar
1 tablespoon Smoked Paprika
1 1/2 tablespoons Chipotle Chili Powder
1 1/4 tablespoons Ground Cinnamon
4 cups Furmano's Fully Cooked Sorghum, Drained & Rinsed
1/2 pound Pork Belly, cubed and cut in half
1 1/2 tablespoons Smokey Chipotle Rub
4 each Eggs, Large

Preparation

To make Smokey Chipotle Rub, combine Brown Sugar, Smoked Paprika, Chipotle Chili Powder, and Ground Cinnamon in a bowl and mix. Reserve 1 ½ Tbsp.
Take the pork belly and the rub and mix in a bowl, making sure the rub is all over the pork belly. Let rest for 30 minutes and set aside.
In a medium sized pot, place Sorghum and reserved rub. Just warm and hold for plating.
In a sauté pan place pork belly and sear on both sides, reserve.
In a pot, poach eggs one at a time.
Place sorghum in bottom of bowl, add pork belly at 12 o’clock, 4 o’clock and 8 o’clock and place poached egg in center on top.
Garnish egg with Pepper or Paprika for color.

Copyright 2018 Furmano's

All Rights Reserved