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Benbrook Food Superior, 4626 Carolyns Circle, Dallas, TX (2026)

01/23/2022

Ingredients
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6
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Original recipe yields 6 servings
Ingredient Checklist

2 pounds pork belly, trimmed

2 tablespoons white sugar

5 shallots, sliced

3 cloves garlic, chopped

3 tablespoons fish sauce

ground black pepper to taste

13 fluid ounces coconut water

6 hard-boiled eggs, peeled

DirectionsInstructions Checklist
Step 1
Slice pork belly into 1-inch pieces layered with skin, fat, and meat.

Step 2
Heat sugar in a large wok or pot over medium heat until it melts and caramelizes into a light brown syrup, about 5 minutes. Add pork and increase heat to high. Cook and stir to render some of the pork fat, 3 to 5 minutes.

Step 3
Stir shallots and garlic into the wok. Add fish sauce and black pepper; stir to evenly coat pork. Pour in coconut water and bring to a boil. Add eggs, reduce heat to low, and simmer, covered, until pork is tender, about 1 hour.

Step 4
Remove wok from the heat and let stand, about 10 minutes. Skim the fat from the surface of the dish.

06/16/2021

INGREDIENTS
FOR THE CHICKEN
2 bone-in, skin-on chicken breasts (or 2 cups cooked, shredded meat)
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
FOR THE SALAD
10 ounces soba noodles (or spaghetti)
1 red bell pepper, thinly sliced into bite-sized pieces
4 scallions, white and green parts, thinly sliced
1/2 cup chopped salted peanuts
1/4 cup chopped fresh cilantro
1 tablespoon sesame seeds
FOR THE DRESSING
6 tablespoons soy sauce
3 tablespoons seasoned rice wine vinegar
2 tablespoons peanut oil
1 tablespoon Asian/toasted sesame oil
1-1/2 tablespoons creamy peanut butter
2 small garlic cloves, roughly chopped
1 tablespoon minced fresh ginger
1 tablespoon sugar
INSTRUCTIONS
Preheat the oven to 350 degrees F.
Place the chicken breasts on a foil lined sheet pan. Rub the skin with vegetable oil and sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle.
In the meantime, bring a large pot of salted water to a boil. Cook noodles according to package instructions, stirring occasionally so they don't stick. Drain and rinse well under cold water.
Make the dressing by combining all ingredients in a small food processor or blender. Blitz until mixture is smooth. (Alternatively, you can whisk all the ingredients together in a medium bowl; just be sure to mince the garlic and stir until peanut butter is completely dissolved.)
Remove skin from chicken breasts and shred meat into bite-sized pieces. In a large bowl, toss shredded chicken with noodles, dressing, bell peppers, peanuts, scallions, cilantro and sesame seeds. Taste and adjust seasoning if necessary. Serve immediately.

06/12/2021

Ingredients
Ingredient Checklist
1 3-ounce package low-fat ramen-noodle soup mix , (see Note)
¼ cup slivered almonds
1 tablespoon sesame seeds
1 1/2 teaspoons canola oil
1 pound boneless, skinless chicken breasts, trimmed
3 1/4-inch-thick slices fresh ginger
½ teaspoon salt
3 tablespoons orange juice
3 tablespoons cider vinegar
5 teaspoons reduced-sodium soy sauce
5 teaspoons sugar
¾ teaspoon toasted sesame oil
2 cups shredded green cabbage
1 medium carrot, shredded
3 scallions, chopped
DirectionsInstructions Checklist
Step 1
Preheat oven to 350 degrees F.

Step 2
Crumble ramen noodles onto a large rimmed baking sheet (discard seasoning packet). Add almonds, sesame seeds and canola oil; toss to coat. Bake for 10 minutes. Stir, then bake until the noodles are golden brown, about 5 minutes more. Let cool on the pan on a wire rack.

Step 3
Meanwhile, place chicken in a medium skillet or saucepan with water to cover. Add ginger and salt; bring to a boil. Cover, reduce heat to low, and simmer gently until no longer pink in the center and an instant-read thermometer inserted into the thickest part of the meat registers 165 degrees F, 10 to 15 minutes. Transfer the chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces. (Discard the poaching liquid.)

Step 4
Meanwhile, combine orange juice, vinegar, soy sauce, sugar and sesame oil in a small bowl or jar with a tight-fitting lid. Whisk or shake until the sugar has dissolved.

Step 5
Just before serving, combine the shredded chicken, cabbage, carrot and scallions in a large bowl. Add the toasted noodle mixture and the dressing; mix well.

06/06/2021

Ingredients
50 g rice noodles , (1 nest)
100 g cooked free-range chicken.
¼ of a cucumber.
1 carrot.
1 baby gem lettuce.
1 small handful of sugar snaps.
a few sprigs of fresh mint.
1 good pinch of mixed seeds.
NSTRUCTIONS
Preheat the oven to 350 degrees F.
Place the chicken breasts on a foil lined sheet pan. Rub the skin with vegetable oil and sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle.
In the meantime, bring a large pot of salted water to a boil. Cook noodles according to package instructions, stirring occasionally so they don't stick. Drain and rinse well under cold water.
Make the dressing by combining all ingredients in a small food processor or blender. Blitz until mixture is smooth. (Alternatively, you can whisk all the ingredients together in a medium bowl; just be sure to mince the garlic and stir until peanut butter is completely dissolved.)
Remove skin from chicken breasts and shred meat into bite-sized pieces. In a large bowl, toss shredded chicken with noodles, dressing, bell peppers, peanuts, sc

Address

4626 Carolyns Circle
Dallas, TX
75201

Website

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