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RECIPEDIA/BOOKTWOBowlsRecipes compiled by the editors of FoodService Director and Restaurant Business
The scoopon bowlsBowls are a convenient, creative and customizableplatform for combining flavorful ingredients intofull-blown meals. They are vehicles for versatility,adaptable to breakfast, lunch, dinner and grab and go,in build-your-own formats or chef-driven compositions.Foodservice operators in every segment are findingthat bowls rule with their customers—from K-12 andcollege students to rushed office and hospital workers,retired seniors and sports fans. These 10 recipesillustrate the bowl’s versatility by showcasing ethnicflavors, on-trend ingredients and healthy combos.Inside03 Mediterranean Farro Bowl04 Spicy Korean Pork Bowl05 Blended Asian Beef Bowl withCucumber-Carrot Salad06 Cabo Shrimp Quinoa Bowl07 Stir-Fried Tofu Sorghum Bowl08 Mighty Green Grain Bowl09 Chickpeas with SpicedTomato Sauce, Carrot andPreserved Lemon Salad, andPoached Eggs11 Cuban Hipster Bowl12 Thai Basil Bowl13 Chimichurri Ancient Grain BowlRECIPEDIA / BOOK TWO / BOWLS / 2
MediterraneanFarro BowlAs a foodservice provider to healthcare, B&I, cultural institutions andother noncommercial operations, Elior frequently changes up the menu tokeep guests engaged. The company’s seasonal plates take advantage ofcurrent market-fresh ingredients. The latest introductions in the line focuson grain and veggie combos, including this Mediterranean farro bowl.IngredientsStepsVEGETABLESVINAIGRETTE/ cup olive oil2½ tsp. minced garlic1½ lb. cherry tomatoes1½ lb. red bell peppers1½ lb. shiitakemushrooms1½ lb. creminimushrooms1½ lb. yellow summersquash1½ lb. eggplant1½ lb. zucchini2 cups olive oil¾ cup fresh lemon juice2 tsp. grated lemon zest4 tbsp. liquid aminos½ tsp. sea salt½ tsp. ground whitepepper1 3SALAD24 oz. canned cannellinibeans20 oz. farro64 oz. vegetable broth1 lb. arugulaRecipe from EliorNorth AmericaServes 16PHOTO COURTESY OF ELIOR NORTH AMERICA01 Preheat oven to 450 F. In large bowl, whisk olive oiland garlic; set aside.02 Cut cherry tomatoes in half and set aside. Cut allremaining vegetables on the bias into half-moonslices. Toss each vegetable except tomatoes separatelyin olive oil mixture; spread evenly on separate sheetpans. Roast all vegetables except tomatoes for 10 to15 minutes until tender-crisp and lightly golden; cool.03 For vinaigrette: In bowl, whisk 2 cups olive oil withremaining ingredients until blended; set aside.04 For salad: Drain and rinse cannellini beans. Toastuncooked farro in dry skillet until slightly golden.05 Meanwhile, in large saucepan, bring vegetable brothto a boil. Add farro and reduce heat to medium.Simmer 35 to 40 minutes until tender and all liquid isabsorbed, stirring occasionally. Spread farro on sheetpan to cool.06 To assemble, spoon 4 ounces cooked farro inshallow bowl. Arrange roasted vegetables and beansaround grains and arugula down center. Drizzle withvinaigrette.RECIPEDIA / BOOK TWO / BOWLS / 3
Spicy KoreanPork BowlThis flavor-packed and filling bowl meal hits many ontrend flavors: It features spicy chile oil, pickled kimchi and acraveable mix of spicy-savory ethnic ingredients. The Koreanpork itself could also be menued in a variety of other ways,from handheld street tacos to noodle-based soups.Recipe from chefWilliam Mullinsof Oregon StateUniversityServes 8PHOTO: SHUTTERSTOCKIngredientsStepsKOREAN PORKRICE BOWL31/2 lb. pork shoulder1 cup water1/2 yellow onion, roughlychopped11/2 oz. soy sauce1 tbsp. sugar1 tbsp. garlic, chopped1 oz. sesame oil2 tbsp. sesame seeds,toasted1 oz. lime juice1 tbsp. chopped ginger2 to 3 oz. Korean chilepaste2¼ lb. Korean pork2 oz. rice oil2 oz. hot chile oil8 whole eggs24 oz. mild kimchi12 cups steamed rice¼ cup green onions, cuton the bias2 tbsp. cilantro, chopped01 Cut pork shoulder into 1/2 lb. pieces and place in a deepbaking dish. Add remaining Korean pork ingredients,coating the meat well.02 Cover the dish tightly with foil and bake at 275 F for 2to 3 hours, or until tender.03 Allow the pork to rest for 15 minutes; strain cookingliquid and reserve. Shred pork.04 Heat wok over high heat. Add strained cooking liquidfrom the pork. Stir in rice oil and shredded pork. Cookuntil the pork is crispy. Set aside.05 Heat a separate large skillet over high heat. Add hotchile oil and heat. Crack eggs into hot oil and cook eachsunny side up.06 To build each bowl, layer a bed of steamed rice onthe bottom, add 4 ounces Korean pork and 3 ounceskimchi. Top with a cooked egg, chile oil remaining inthe skillet and a garnish of cilantro and green onions.RECIPEDIA / BOOK TWO / BOWLS / 4
Blended Asian Beef Bowlwith Cucumber-Carrot SaladBlending mushrooms with ground beef gives this bowl amore plant-forward spin. The flavors are amped up with Asianseasonings, including sesame oil, soy sauce, rice wine vinegarand ginger, with crushed red pepper flakes providing a bit ofheat. A garnish of chopped cashews adds crunch.Recipe from chefKatie CavutoServes 4PHOTO: SHUTTERSTOCKIngredientsCUCUMBER-CARROTSALAD1 large Englishcucumber, spiralizedor thinly sliced2 large carrots, spiralizedor thinly sliced2 tbsp. rice wine vinegar1 tbsp. lime juice1 tbsp. honey1 tsp. sesame oil½ tsp. grated lime zestSalt and pepper to tasteStepsBLENDED BEEF SAUTE2 tbsp. honey¼ cup reduced-sodiumtamari or soy sauce1 tbsp. rice wine vinegar2 tsp. sesame oil½ tsp. crushed redpepper flakes, optional¼ tsp. grated fresh ginger2 tbsp. avocado oil,divided8 oz. cremini mushrooms,finely chopped3 garlic cloves, minced orgrated½ cup diced yellow onion1 lb. ground beef2 cups cooked jasmine rice¼ cup chopped cilantro¼ cup chopped cashews01 Prepare cucumber-carrot salad: In large bowl, whisktogether rice wine vinegar, lime juice, honey, sesameoil and lime zest. Season with salt and pepper. Add thecucumber and carrot; toss together and set aside.02 Prepare blended beef saute: In small bowl, whisktogether honey, soy sauce, vinegar, sesame oil, redpepper flakes and ginger; set aside.03 Heat 1 tablespoon avocado oil in large skillet overmedium-high heat. Add mushrooms; saute 2 to 3minutes or until brown. Remove mushrooms from panand set aside.04 In same skillet, heat remaining 1 tablespoon oil.Add onion and garlic; cook until fragrant, about 2minutes. Add ground beef and cook until browned,about 3 to 5 minutes, making sure to crumble the beefas it cooks; drain excess fat.05 Add mushrooms back to skillet and stir to combine.Stir in reserved sauce mixture; simmer until heatedthrough, about 2 minutes.06 To serve, spoon rice into bowl; top with mushroommixture and garnish with cilantro and cashews. Spoonsome cucumber and carrot salad on the side.RECIPEDIA / BOOK TWO / BOWLS / 5
Cabo Shrimp Quinoa BowlAt six-unit Burrito Beach, bowls are a newer addition to a menuthat had traditionally focused on burritos, tacos, quesadillas andnachos. Chef Dave Schy has expanded customization optionsby giving guests the opportunity to build a bowl with a baseof quinoa and/or rice topped with several protein choices,including char-grilled chicken, beef brisket, sirloin or shrimp.Here, garlicky spiced Cabo shrimp top the entree bowl.Recipe from ChefDave Schy ofBurrito BeachServes 11PHOTO COURTESY OF BURRITO BEACHIngredientsCABO SHRIMP3 cloves garlic, minced3 oz. michelada or spicyvegetable juice2 tbsp. olive oil1 tbsp. chile powder1 green onion, chopped1 tsp. red wine vinegarQUINOA MIXTURE4 cups cooked quinoa1 tomato, small dice1/2 red bell pepper, smalldice2 green onions, sliced thin1 serrano pepper,seeded and minced4 tbsp. minced cilantro3 tbsp. lime juiceSteps2 tbsp. olive oil1 tbsp. red wine vinegar1 tsp. chile powder1/2 tsp. saltBOWL COMPONENTS3 oz. cooked fat-freeblack beans3 oz. cooked rice3 oz. quinoa mixture3 oz. Cabo shrimp3 oz. grilled mixedvegetables (zucchini,onions, peppers, kaleand/or yellow squash)1 oz. shredded MontereyJack cheese1 oz. pico de gallo1 oz. cooked or cannedcorn kernels seasonedwith chipotle01 Prepare Cabo shrimp: In large bowl, combine allingredients except shrimp; mix well, Add shrimp;marinate several hours in the refrigerator.02 Meanwhile, combine cooked quinoa with tomato, redpepper, green onions, serrano, cilantro, lime juice, oliveoil, vinegar, chile powder and salt; mix well.03 Grill shrimp on griddle or barbecue grill until cookedthrough.04 To build each bowl, layer black beans in bottom andcover with rice. Place quinoa mixture to one side; addgrilled vegetables in one corner and grilled shrimp inthe other corner. Sprinkle cheese, pico de gallo, cornand cabbage evenly over top of bowl; drizzle with salsaverde.RECIPEDIA / BOOK TWO / BOWLS / 6
Stir-Fried Tofu Sorghum BowlGluten-free sorghum is emerging on menus in everything fromrisotto-style sides to Asian stir-fries and taco fillings. The high-fiber,high-protein grain has a neutral flavor, making it a good base fora spicy Thai dish like this bowl. Chef Sharon Palmer keeps it veganwith the addition of tofu, but chicken, pork, beef or seafood caneasily be swapped in, as can any fresh vegetables.Recipe from chefSharon Palmer,dietitian andcookbook authorServes 4Serves 4Dietitian and cookbook authorRecipe from chef Sharon PalmerPHOTO COURTESY OF UNITED SORGHUM CHECKOFF PROGRAMIngredientsStepsSORGHUM BOWLTHAI SAUCE1 cup whole-grainsorghum1 lb. extra-firm tofu4 tsp. peanut oil, divided2 cups choppedasparagus spears2 carrots, peeled andsliced1 tbsp. grated ginger2 garlic cloves, minced1 tbsp. water1 red bell pepper,seeded and sliced1 1/2 cups sliced snowpeas1 tbsp. low-sodium soysauce1 cup light cannedcoconut milk1 tbsp. Thai red currypaste1/3 cup creamy peanutbutter1 tbsp. low-sodium soysauce2 1/2 tbsp. sorghumsyrup or maple syrup1 garlic clove, minced2 tsp. minced freshginger1 tsp. cornstarch01 In medium saucepan, bring 4 cups water to a boil.Add sorghum and cover. Reduce heat to medium andsimmer 45 minutes or until tender. Fluff with a fork.02 Press tofu for 30 minutes; cut into 1-inch cubes.03 In wok or large skillet over medium-high heat, heat2 teaspoons oil. Add asparagus, carrots, ginger andgarlic; stir-fry for 1 minute. Add water; cover and letvegetables steam for 2 minutes.04 Add red pepper, snow peas and soy sauce to wok. Cook,stirring constantly, 3 to 4 minutes longer or until allvegetables are tender-crisp. Remove vegetables andwipe wok clean with paper towel.05 Return wok to medium-high heat. Add remainingpeanut oil and swirl to coat, then add tofu. Cook 5minutes until lightly browned and crisp on all sides,turning occasionally.06 Whisk together coconut milk and remaining Thai sauceingredients; pour over tofu. Cook 4 to 5 minutes untilsauce thickens. Return vegetables to pan; toss to coat.07 Divide cooked sorghum among four to six bowls; topwith vegetables and tofu.RECIPEDIA / BOOK TWO / BOWLS / 7
Mighty Green Grain BowlFor this Mediterranean-influenced bowl served at University of Oregon,chef Tom Driscoll sources a blend of brown rice, quinoa, lentils, red riceand wild rice from a local vendor. Kale, black beans and avocado slicesgo on top of the cooked grain mix, accented by a zesty housemadesalsa and creamy avocado cilantro-lime dressing. The plant-based dishoffers balanced nutrition, with the lentils, beans and quinoa providingprotein, and the rice, veggies and salsa adding essential vitamins.Recipe from chefTom Driscoll ofUniversity of OregonServes 12PHOTO COURTESY OF CALIFORNIA AVOCADO COMMISSIONIngredientsMEDITERRANEAN SALSA2 cups diced tomatoes1½ cups peeled, dicedcucumber½ cup diced green bellpepper¾ cup diced red onion½ cup chopped fresh basil1 tbsp. capers1½ tsp. chopped parsley1½ tsp. lemon juice1 tsp. ground black pepper½ tsp. saltCREAMY AVOCADOCILANTRO-LIME DRESSING4 cups cilantro leaves andstems, roughly chopped2 large avocados, pureed(2 cups)Steps2 cups water1 cup Greek yogurt2 tbsp. chopped garlic2 tbsp. lime juice2 tsp. kosher saltGRAIN BOWL6 cups cooked grain andlentil medley18 cups cut-up kale, in1-in. pieces4 cups cooked blackbeans4 cups Mediterraneansalsa3 avocados, peeled,pitted and sliced1½ cups creamy avocadocilantro-lime dressing01 Prepare salsa: In large bowl, combine all ingredients.Let stand 1 hour. Refrigerate until ready to use.02 Prepare dressing: In food processor or blender,combine all ingredients; process or blend until smooth.Cover and refrigerate.03 Per order, place ½ cup grain mixture in bottom of eachof 12 bowls. Arrange 1½ cups packed kale, ⅓ cupblack beans, ⅓ cup Mediterranean salsa and avocadoslices over grains. Top with 2 tablespoons creamyavocado cilantro-lime dressing.RECIPEDIA / BOOK TWO / BOWLS / 8
Chickpeas with Spiced TomatoSauce, Carrot and PreservedLemon Salad, and Poached EggsBowls continue to be a popular way to menu plant-forward dishes. AtBotanica in Los Angeles, chef-owner Heather Sperling offers a Moroccaninspired bowl of chickpeas flavored with a spiced tomato sauce. A refreshingcarrot and preserved lemon salad adds texture, color and temperaturecontrast. Poached eggs complete the presentation, increase the proteincontent and add richness when the yolk is stirred into the bowl.Recipe from chefHeather Sperlingof BotanicaServes 4PHOTO COURTESY OF AMERICAN EGG BOARDIngredientsSPICED TOMATO SAUCE2 tbsp. olive oil½ small onion, finelychopped2 large garlic cloves,minced1 tbsp. garam masala1 can (16 oz.) highquality tomatoes¼ cup fresh orange juiceSalt to tasteCARROT AND PRESERVEDLEMON SALAD2 tbsp. preserved lemon,chopped2 tbsp. fresh lemon juice½ tsp. Dijon mustard½ tsp. water¼ tsp. sugarSalt to taste½ cup olive oil3 carrotsCHICKPEASBOWL COMPONENTS½ lb. dry chickpeas,soaked overnight2 bay leaves½ small onion3 garlic cloves, peeled1 large piece kombu1 tsp. salt1 tbsp. olive oil½ cup cooked chickpeas(recipe at left)2 cups spiced tomatosauce (recipe at left)1 tbsp. dried currants4 tbsp. plain yogurt4 eggs, poachedCarrot and preservedlemon salad(recipe at left)Sea salt, to tasteSteps on next page RECIPEDIA / CHAPTER TWO / BOWLS / 09
Chickpeas with Spiced TomatoSauce, Carrot and PreservedLemon Salad, and Poached EggsRecipe from chefHeather Sperlingof BotanicaServes 4Steps01 Prepare chickpeas: Place all ingredients in a large pot.Cover with enough water to bring the water level up to2 to 3 inches above the beans. Bring to a boil; reduceheat to low. Partially cover and simmer until chickpeasare fully tender.02 Let chickpeas cool in cooking liquid. When cool, drainchickpeas and discard the onion, garlic, bay leaves andkombu. Set aside.03 Prepare spiced tomato sauce: In saucepan, warm oliveoil over medium-low heat. Add onions and garlic;sweat until fully softened but not colored.04 Stir in garam masala; increase heat to medium. Saute 1to 2 minutes until spices are toasted and fragrant.05 Crush tomatoes by hand; add tomatoes and all theirjuices to saucepan. Stir well and simmer until tomatoliquid reduces by half and flavors are fully combined.Remove from heat; stir in orange juice and season wellwith salt. Set aside.06 Prepare carrot salad: In blender container, combinepreserved lemons, lemon juice, mustard, water, sugarand a pinch of salt; blend until smooth. With the motorrunning, drizzle in olive oil until emulsified. Taste andadjust seasoning as needed.07 Use a peeler to shave carrots into thin ribbons. Tossshaved carrots with preserved lemon dressing untilevenly coated. Right before plating, toss with a handfulof mint and cilantro leaves.08 Complete bowls: Combine ½ lb. cooked chickpeas, 2cups tomato sauce and currants in saucepan; bring to asimmer over medium-high heat. Once warmed, spoonchickpea mixture into four individual serving bowls.Place a tablespoon of yogurt in center of each and placea poached egg on top. Drape one-fourth of the carrotsalad around each egg and season egg with sea salt.Serve immediately.RECIPEDIA / BOOK TWO / BOWLS / 10
Cuban Hipster BowlAt fast casual American Harvest, the menu offers upmodern interpretations of multiethnic dishes. This bowlreflects Miami’s Cuban influence, featuring black beans,fried plantains, queso blanco and sofrito. Cooked farrorounds out the flavorful bowl with hearty grains.Recipe fromAmerican HarvestSouth MiamiServes 8PHOTO COURTESY OF AMERICAN HARVEST SOUTH MIAMIIngredientsStepsSOFRITO BLACK BEANS01 Drain 3 cans of beans, leaving last can undrained.Place a rondo on flattop grill to heat. Place black beansand liquid in rondo; stir in sofrito. Bring beans andsofrito to a boil.02 Cook beans, stirring every 5 minutes until tender andflavors are absorbed.03 Per serving, in individual shallow bowls, ladle a scoopof farro to one side. Add a scoop of beans on oppositeside of bowl. Place fried plantains down center of bowland sprinkle cheese over top. Garnish with cilantro andlime.4 cans (15 oz. each)black beans1 qt. sofritoGRAIN BOWL6 oz. cooked farro4 oz. sofrito black beans½ oz. queso blanco,shredded1 plantain, peeled,halved and fried6 to 8 cilantro leaves1 lime wedgeRECIPEDIA / BOOK TWO / BOWLS / 11
Thai Basil BowlThis plant-forward chicken and rice bowl is highlighted with a creamyThai sauce made with coconut milk, yogurt, ginger, basil and cilantro.Chef Anne Klingler entered the recipe in the Neighborhood to NationContest, a recipe competition that recognizes smaller independentrestaurants, and it was named a finalist.Recipe from chefAnne Klinglerof OutlandersRestaurantServes 12PHOTO COURTESY OF GENERAL MILLSIngredients3½ cups coconut milk1½ cups looselypacked basil leaves¾ cup loosely packedcilantro leaves2 tbsp. sugar2 tbsp. molasses2 tbsp. finelychopped garlic2 tbsp. gratedfresh ginger2 tbsp. Sriracha1 tbsp. groundblack pepper2 tsp. ground coriander1 tsp. kosher salt4 cups plain wholemilk yogurt12 cups steamedwhite riceSteps8 cups cubed roastedchicken breast12 oz. spring lettuce mix24 thin cucumber slices24 cherry tomatoes3 cups thinly sliced redonions3 cups frozen peas3 cups spiral-cutpeeled carrots24 fresh basil leaves4 limes, cut into wedges01 In blender container, combine coconut milk, basil,cilantro, sugar, molasses, garlic, ginger, Sriracha,pepper, coriander and salt. Cover and blend until basiland cilantro are finely chopped; transfer to mediumbowl. Whisk in yogurt until well-blended; refrigerateuntil ready to serve.02 Per serving, scoop 3 ounces yogurt sauce and 3 ounceschicken into microwave-safe bowl; microwave 1minute until hot. In separate bowl, microwave 5 ouncescooked rice about 1 minute until hot.03 In shallow bowl, arrange hot chicken mixture and hotrice, adding 1 cup lettuce mix in center. Top lettucewith 2 cucumber slices, 2 tomatoes and ¼ cup eachred onion, peas and carrot spirals. Garnish with 2 basilleaves and 2 lime wedges. Serve additional yogurtsauce on the side.RECIPEDIA / BOOK TWO / BOWLS / 12
Chimichurri AncientGrain BowlPearl barley, wheat berries, millet and wild rice combine inthe ancient grain pilaf that forms the base of this bowl. ChefIvy Stark layers on Southwestern flavors with ingredientsincluding grilled avocado-corn relish, roasted poblanos andchimichurri-sauced skirt steak.Recipe from chefIvy Stark ofDos CaminosMexican RestaurantServes 4PHOTO COURTESY OF CALIFORNIA AVOCADO COMMISSIONIngredients4 portions skirt steak(4 oz. each)6 oz. chimichurri sauceDiced avocado andsunflower seeds, forgarnishANCIENT GRAIN PILAF1 tbsp. unsalted butter1 tbsp. vegetable oil1 garlic clove, minced1 small onion, finelychopped4 cremini mushrooms,thinly sliced1 cup pearl barley½ cup wheat berries½ cup wild rice¼ cup millet3 cups chicken stock2 tbsp. chopped freshherbsExtra-virgin olive oil,as neededSalt and pepper, to tasteGRILLED AVOCADOCORN RELISH3/8 cup olive oil, divided2 cups fresh corn kernels½ tsp. sea saltBlack pepper, to taste1 ripe avocado, peeled,seeded and sliced1 large red bell pepper,cored and seeded2 poblano chiles,roasted, peeled andseeded2 green onions, sliceddiagonally¼ cup red wine vinegarBEAN MEDLEY2 cans (15 oz. each)black beans, drainedand rinsed1 red onion, diced2 cups yellow corn,roasted½ cup cilantro leaves¼ cup olive oil¼ cup lemon juice¼ cup red wine vinegarSea salt and pepper, totasteSteps next page RECIPEDIA / BOOK TWO / BOWLS / 13
ChimichurriAncient Grain BowlRecipe from chefIvy Stark ofDos CaminosMexican RestaurantServes 4Steps01 Marinate skirt steak in chimichurri sauce at least 1 houror overnight.02 Meanwhile, prepare ancient grain pilaf: Preheat ovento 350 F. In large ovenproof pot with tightfitting lid,melt butter over low heat. Add oil, garlic and onion;cook until onions are softened and translucent, 5 to10 minutes. Increase heat to medium-high and addmushrooms; cook about 5 minutes until soft.03 Add barley, wheat berries, wild rice and millet; stir wellto coat with oil. Cook, stirring often, 10 to 15 minutes.Stir in stock and bring to a boil. Cover pot and place inoven. Bake 30 minutes.04 Remove lid and cook a little longer to soften grains, ifneeded. Fold in chopped herbs. Drizzle with olive oiland season with salt and pepper; keep warm.05 Prepare grilled avocado-corn relish. Heat 1/4 cup oliveoil in large skillet over medium heat. Add corn, salt andpepper; saute until corn is heated through and tender,about 5 minutes. Transfer to large mixing bowl and setaside to cool.06 Preheat grill. Brush avocado slices with oil; grill 30seconds on each side on hot grill. Dice avocados, bellpepper and poblanos into small pieces. Add to sautéedcorn along with green onions; stir in vinegar andremaining olive oil. Mix well and let stand 20 to 30minutes to blend flavors; set aside.07 For bean medley, combine beans, red onion, corn,cilantro, olive oil, lemon juice and vinegar; add salt andpepper to taste.08 Divide ancient grain pilaf into four bowls. Divide beanmixture on top. Remove skirt steaks from marinadeand grill to desired doneness.09 To serve, slice steak on bias and add one portion toeach bowl. Divide avocado corn relish evenly on top.Garnish with additional diced avocado and sunflowerseeds.RECIPEDIA / BOOK TWO / BOWLS / 14
RECIPEDIA / BOOK TWO / BOWLS / 4 Ingredients 01 Cut pork shoulder into ½ lb. pieces and place in a deep baking dish. Add remaining Korean pork ingredients, coating the meat well. 02 Cover the dish tightly with foil and bake at 275 F for 2 to 3 hours, or until tender. 03 Allow the pork t
