A Classic with a New Crunch

Chef Chip Flanagan of Ralph’s on the Park serves up a B.L.T. – his way.

Pan seared pork belly on a fried green tomato with roasted poblano and red onion slaw with a Creole mustard butter sauce
3 ounce pork belly
1 slice green tomato, fried
1 ounce red onion slaw (recipe below)
1/8 ounce roasted poblano pepper
1/4 ounce Creole mustard butter sauce (recipe below)

Sear the pork belly in a hot skillet until it reaches a golden brown. Set the belly on the fried green tomato slice and garnish with the coleslaw and roasted poblano. Surround the entire dish with Creole mustard butter sauce.

Red Onion Slaw
2 cups mayonnaise
2 Tablespoons cane vinegar
1 Tablespoon sugar
Salt and pepper to taste
1 Tablespoon Sriracha sauce
1 head cabbage, thinly sliced
1 red onion, thinly sliced
2 poblano peppers, roasted, peeled, seeded and cut into strips

Combine first 5 ingredients. Toss with cabbage and red onion. Top slaw with roasted poblano strips.

Creole Mustard Butter Sauce
3/4 cup white wine
3/4 teaspoon garlic
3/4 teaspoon shallot
3/4 teaspoon cane vinegar
4 ounces unsalted butter
1 Tablespoon heavy cream
3/4 teaspoon olive oil or vegetable oil
Salt & pepper to taste
1 teaspoon Creole mustard

In a saucepan, heat the olive oil and sauté the shallot and garlic until translucent. Add the white wine and vinegar and reduce until it becomes syrupy. Slowly melt in the butter. Add the Creole mustard, and adjust salt and pepper, to taste. Serves 1

Ralph’s on the Park
900 City Park Ave.

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