KANSAS CITY, Mo. -- March Madness is a time for basketball, friends and finger food!
Matt Miller, chef at Wilma's Good Food, says you don't have to spend countless hours in the kitchen to make something. He shared a recipe for pork belly sliders that Mark Alford says are the best he's ever had.
Watch the video above for the recipe for the pork belly. The rolls can be made following the recipe below.
If you or your guests are not into pork, there's also a recipe for breaded chicken tenders below.
Artesano Parmesano Rolls
Ingredients 1 package Sara Lee® Artesano™ Bakery Rolls
2 cups marinara sauce
2 cups Mozzarella cheese, shredded
½ cup Parmesan cheese, shredded
3 tablespoons butter, melted
3 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
Breaded chicken tenders (recipe follows)
Breaded Chicken Tenders Ingredients:1 cup flour2 eggs1 cup milk1 cup Italian seasoned breadcrumbs1 teaspoon sea salt2 teaspoons garlic powder½ teaspoon fresh ground pepper1 pound chicken tenders1 tablespoon butter2 tablespoons olive oil
Directions Breaded Chicken Tenders Directions:
1. Pour flour into a large bowl. In a separate bowl, combine eggs and milk, whisking together thoroughly. In a third bowl, combine breadcrumbs, sea salt, garlic powder and pepper.
2. Coat chicken tenders in flour, shaking off excess. Dip next in egg and milk mixture, then in breadcrumb mixture.
3. Heat butter and olive oil in a large skillet over medium heat. Cook chicken tenders until golden brown on each side (approximately 2-3 minutes per side).
1. Preheat oven to 350°F. Spray a 9x13 baking pan with non-stick spray.
2. Remove tray of rolls from packaging, but do not separate rolls. Use a serrated knife to carefully cut the entire tray of rolls in half lengthwise, to yield a large top and bottom sheet of rolls. Place bottom half in greased baking pan. Top with breaded chicken tenders, followed by marinara sauce.
3. In a small bowl, combine Mozzarella and Parmesan cheeses. Sprinkle over marinara sauce, and cap with top sheet of rolls.
4. In a small skillet, melt butter over medium heat. Add garlic and sauté until lightly browned (approximately 2 minutes).
5. Drizzle melted butter and garlic mixture over rolls top, ensuring every roll is covered. Sprinkle with dried basil and oregano.
6. Cover with foil and bake for 10 minutes. Remove foil and continue baking an additional 10 minutes.
Wilma's pork belly slider
Pork Belly, 5 lbs
Chicken Stock (if desired)
Wilma's Maple-Nut Glaze, recipe below
Asian sesame slaw + dressing, recipes below
preheat oven to 280 degrees
Portion pork belly into pieces roughly 2x required slider size (pieces will shrink by 1/3-1/2 during cooking)
Coat pieces in sea salt and freshly ground black pepper, covering all sides
Sear all sides of each portion, preferably in the same pan they will braise in (if using separate oven dish - preheat that dish in the oven so that it's up to temperature before putting pork belly in)
Transfer pan to oven (or pork to oven pan)
Add chicken stock to cover about 1/3 of the meat
Transfer to oven and let braise for ~4 hours (for a more even cook, turn pieces every 30-45 mins and add more stock as necessary)
Wilma's Maple-Nut Glaze
Maple Syrup, 1/4 cup
Chunky Peanut Butter, 2 tablespoons
Pecans (chopped), handful or to taste
Blend syrup and peanut butter, fold in pecans
Asian Sesame Slaw
Napa Cabbage, sliced thinly
Fresh Carrots, sliced thinly
In a large bowl, toss ingredients together along with dressing recipe below
Fish Sauce, 1 tbsp
Sesame oil, 1/2 cup
Rice Wine Vinegar, 1 cup
Sugar, 2 tbsp
Lemon Zest, 1/4 lemon
Red Pepper flakes, 1 tsp
Whisk all ingredients together
Once pork has fully cooked, remove from pan and allow to rest for 5 mins. Prepare a dish of Wilma's Maple-Nut Glaze.Cut slider bun in half and butter inside of each piece, toast buttered side down in hot pan. Remove buns from pan and place bottom bun on plate. Roll a piece of the pork belly in Wilma's Maple-Nut Glaze, coating it entirely. Place piece onto awaiting bun and add appropriate slaw portion. Top with remaining bun and serve hot.
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