Blueberry Pork Rice Bowl

Blueberry Pork Rice Bowl

Recipe developed by Chef Jason K. Morse, CEC, 5280 Culinary, LLC

For easy school foodservice printing, download this recipe in a PDF.

Ingredients

Ingredients

  • 14 1/4 lbs pork, carnitas (USDA or JTM Food Grp)
  • 18 1/2 lbs rice, whole grain fried rice
  • 4 3/4 lbs blueberries, oven warmed
  • 25 fl oz BBQ sauce
  • 6 oz wt green onions, fresh

Preparation

Instructions

  1. Assemble the rice bowl as follows: 1ea 8 oz spoodle of rice = 5.9 oz serving for 1 grain, 2 oz slotted spoodle of oven warmed blueberries, 4 ½ oz wt of pork carnitas, ½ fl oz BBQ sauce, 1 tsp green onion garnish
  2. Serve immediately. Not recommended to make ahead and hold, blueberries will turn to mush and affect the rice quality.
  3. HACCP Process – Step 2 – Same Day Service.

Posted in ,