Warm Pork Belly with Mango Amba and Seaweed

Set oven to broil.


Spoon mango amba on one side of each piece of bread and toast under broiler, remove and let cool slightly.


On a flat surface lay both pieces of bread amba sauce side up.  Add cilantro and top with slices of pork belly. Drizzle a small amount of remaining amba and top with seaweed salad.  Add raisins and top with remaining piece of bread.

  • 2 slices of Organic Rustic French Loaf approx ½ inch thick
  • 3 oz roasted pork belly sliced thin
  • 1/2 cup of seaweed salad (store bought)
  • 1 Tbsp golden raisins
  • 2 Tbsp Mango Amba sauce (store bought)
  • 1/4 cup fresh cilantro