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Nutrition Facts
Serving Size 290 g
(Approx. 6 Servings)
Amount Per Serving
Calories 650 Calories From Fat 360
% Daily Value*
Total Fat 40 g 62%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 840 mg 35%
Total Carbohydrate 44 g 15%
Dietary Fiber 6 g 24%
Sugars 2 g
Protein 32 g
Vitamin A 2% Iron 10%
Vitamin C 20% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pulled Pork Belly Tartine
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
6  People


Recipe makes 6 Servings

1 .1500 Lb pork belly, diced into pieces
1/3 cup(s) Humble House Guajillo & Red Jalapeño Sauce, plus more as needed for garnish
1/4 cup(s) Aldonza Extra Virgin Olive Oil, as needed for drizzling over bread
1 Lb naturally leavened sliced sourdough square bread, as needed
2 large Hass avocados
2 Tbsp lemon juice, plus more as needed to taste
1 cup(s) dill pickles, chopped
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Place diced pork belly into an Instapot and add jalapeño sauce. Turn Instapot to meat/stew setting and set cook time to 35 minutes.
Preheat oven to 350ºF. Drizzle olive oil and a pinch of salt over bread and bake until just toasted, approximately 8 to 12 minutes.
While bread is cooling, gently crush avocados in a bowl, season with salt and pepper to taste and add lemon juice.
Spread avocado on crusty bread, top with a little pork and chopped pickles then garnish with a drizzle of jalapeño sauce. Repeat for additional sandwiches.


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