I confess. I am a liar. I said I was back in my previous post, but the truth was… I wasn’t. After exams at university, I had to prepare and write another huge standardized test called the MCAT, so I was very much distracted from the blogosphere.
But alas! I am FINALLY free! Ready to bask in the warm glow of the summer sun, as I sip an ice-cold glass of lemonade whilst listening to the gentle rustle of leaves on trees swaying under the lazy summer breeze.
This weekend, I made a summer food truck classic: Sweet & Tangy Pulled Pork on Homemade Rosemary Foccaccia with Spiced Panko Onion Rings
See? Classic. Classic dishes are those that have proven time and time again that it is good, great, delicious! Classics are dishes that remains good despite the change of times and the ins-and-outs of food fads and fashions. Classic dishes are good because its flavour and aroma has latched on to our collective nostalgia. In the case of the Pulled Pork Sandwich, it’s sights and smells remind us of beautiful sunny summers where the smoky scent of meat and barbeque lingers in the air.
The Pulled Pork Sandwich I made this weekend is a slow-cooked, sweet and tangy rendition of the summer classic!
Here you go, another Nommy Noms Recipe:
Slow-Cooked Sweet & Tangy Pulled Pork
Prep Time: 15 Minutes Cook Time: 6 Hours
- 5-6 Lbs Pork Shoulder/ Pork Butt
- 1/2 Cup Homemade Sweet & Tangy Garlic Rib Sauce*
- 1 Cup Bullseye Barbecue Sauce (Guiness Blend)
- 3/4 Cup + 4 tsp Apple Cider Vinegar
- 1 Tbs Chilli Powder
- 1/2 Cup Chicken Stock
- 1/4 Cup Brown Sugar
- 2 Tbs Honey Mustard
- 2 Yellow Onions (Medium, Chopped)
- 2 Bay Leaves
- 3 Cloves Garlic (Chopped)
- Generous Spash Tabasco
* Recipe for the Sweet & Tangy Garlic Rib Sauce: https://nommynoms.wordpress.com/2013/03/07/oven-baked-ribs-in-a-sweet-tangy-sticky-garlic-sauce/
OR substitute it with any available sweet & tangy bbq sauce
The Fun Part:
- This step is optional: In a large pot (big enough to fit your pork shoulder), bring water to a rolling boil. Place the pork shoulder in the pot to “par-boil”, until the exterior of the meat is cooked, then transfer it to your slow cooker. DO NOT overcook at this step. This step sounds weird, but it is used to remove the scum and impurities on the surface of the pork.
- Place all the ingredients in the slow cooker, and turn the slow cooker on “high” for 6 hours.
- When the pulled pork is done, the meat should slough right off the bone and can be easily “shredded” by poking it with a pair of tongs/ chopsticks/ fork.
- Taste test! (Since the size of pork shoulder may differ, always taste test!)
Rosemary Focaccia (Slightly modified Anne Burell’s recipe)
Prep Time:20 min Inactive Prep Time:2 hr 15 min Cook Time:30 min Yield: 8 to 10 servings
- 1 3/4 cups warm water
- 1 package active dry yeast
- 1 tablespoon sugar
- 5 cups bread flour, plus additional for kneading
- 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
- 1 cup extra-virgin olive oil, divided
- 3 Tbs Dried Rosemary
The Fun Part:
- Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
- In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
- Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
- Coat a jelly roll pan with the remaining 1/2 cup olive oil.
- Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Sprinkle dried rosemary on the top of the dough and continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough.
- Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
- Sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 20 to 25 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
Spiced Panko Onion Rings
Prep Time: 15 Minutes Cook Time: 10 Minutes Yield: Good for 8 Sandwiches
- 1 Large Onion (1/4 inch slices, don’t cut too thick or else it won’t cook!)
- 1 C Whole Milk (or more if too thick)
- 1 Egg (Large)
- 1 1/4 C All- Purpose Flour
- 1 tsp Baking Powder
- 2 tsp Salt
- 2 tsp Garlic Powder
- 3 tsp Paprika
- Dash Cayenne
- 3 tsp Nanami Togarashi (Japanese chilli pepper mix) *optional*
- To Taste Pepper
- 3/4 C Panko
- Frying Oil
The Fun Part:
- Heat a quart of frying oil in a large saucepan to about 350F or 177C.
- Slice onion into 1/4 inch rings and set aside.
- Empty all the dry ingredients in a ziploc bag and mix well. Add onion rings to the dry ingredients, close the bag, and shake until each ring is coated with flour.
- Remove onion rings from the bag to a clean plate with the help of tongs.
- Add eggs and milk into the “flour bag” and mix to form the batter.
- Place Panko crumbs on a dish.
- Empty floured onion rings into the “batter bag” and toss until well coated.
- Coat 5-6 battered rings with Panko at a time and fry, for 2-3mins or until golden brown and crispy.
Sweet & Tangy Pulled Pork Sandwich
Makes 8 Large ones
- 1 Recipe Sweet & Tangy Pulled Pork
- 1 Recipe Rosemary focaccia
- 5-6 Roma tomatoes
- 6 Cups Spring Greens
The Fun Part: