Have Pulled Pork handy in your freezer??? Looking thru books/magazines, [Email]C@H[/Email] has a couple recipes for pulled pork if you don't have a favorite -
Issue #39, June 2003, pg. 18
and
Slow Cooker special publication, page 41
Here's a recipe I'd like to see polished up and usable in another leftover book. (to be published 2309..... )
So, if anyone is interested in making these and adding their own twist to it, I'd sure appreciate it. We could have some really good variations going here.
I've also posted the recipe over on Group site with pictures -
Pulled Pork Bacon Sliders
Have more pictures on facebook, but don't know how to get them here.... oh well.
Maybe this will work -
slider pictures
Pulled Pork Bacon Sliders with Mirin/Soy Reduction
This is fusion meddling at its best! You can’t make a small amount of Pulled Pork – well, at least I can’t – so, many of us have pkgs. of this slow-roasted, falling-apart deliciousness in our freezers, I’m sure. Here is but one way to bring together the Southern influence of the cooking method and the flavors of Asia with a sauce of ginger, mirin, rice vinegar, sugar and soy sauce. And, for added flavor a slather of Hoisin sauce on the bun.
3 slices bacon, coarsley chopped
1 T. minced fresh ginger
6 to 8 oz. pulled pork
1/2 cup chicken stock
2 T. mirin
2 T. rice vinegar
1 T. sugar
1/2 T. soy sauce
8 sandwich buns or 14 to 16 mini-slider buns
Sandwich condiments (optional):
Hoisin Sauce
Sriracha
Pickled ginger, Sliced radishes, bread-&-butter pickles
Sliced green onions
In a large skillet, cook the bacon and ginger over moderate heat until bacon is lightly browned, about 5 minutes. Add the pullled pork and combine with the bacon pieces and ginger.
In a small bowl combine the chicken stock, mirin, rice vinegar, sugar and soy sauce; pour over the meat mixture in the skillet. Cook over medium heat until the liquid has cooked away, about 15 to 18 minutes. Stay close after 10 minutes so the mixture does not burn.
Toast the buns if desired and arrange on a platter; spread hoisin sauce over the buns and top with the meat mixture. Drizzle a little more hoisin over and sprinkle with Sriracha and add what condiments you like to top the sandwiches off. Top with the bun and serve.
----
Issue #39, June 2003, pg. 18
and
Slow Cooker special publication, page 41
Here's a recipe I'd like to see polished up and usable in another leftover book. (to be published 2309..... )
So, if anyone is interested in making these and adding their own twist to it, I'd sure appreciate it. We could have some really good variations going here.
I've also posted the recipe over on Group site with pictures -
Pulled Pork Bacon Sliders
Have more pictures on facebook, but don't know how to get them here.... oh well.
Maybe this will work -
slider pictures
Pulled Pork Bacon Sliders with Mirin/Soy Reduction
This is fusion meddling at its best! You can’t make a small amount of Pulled Pork – well, at least I can’t – so, many of us have pkgs. of this slow-roasted, falling-apart deliciousness in our freezers, I’m sure. Here is but one way to bring together the Southern influence of the cooking method and the flavors of Asia with a sauce of ginger, mirin, rice vinegar, sugar and soy sauce. And, for added flavor a slather of Hoisin sauce on the bun.
3 slices bacon, coarsley chopped
1 T. minced fresh ginger
6 to 8 oz. pulled pork
1/2 cup chicken stock
2 T. mirin
2 T. rice vinegar
1 T. sugar
1/2 T. soy sauce
8 sandwich buns or 14 to 16 mini-slider buns
Sandwich condiments (optional):
Hoisin Sauce
Sriracha
Pickled ginger, Sliced radishes, bread-&-butter pickles
Sliced green onions
In a large skillet, cook the bacon and ginger over moderate heat until bacon is lightly browned, about 5 minutes. Add the pullled pork and combine with the bacon pieces and ginger.
In a small bowl combine the chicken stock, mirin, rice vinegar, sugar and soy sauce; pour over the meat mixture in the skillet. Cook over medium heat until the liquid has cooked away, about 15 to 18 minutes. Stay close after 10 minutes so the mixture does not burn.
Toast the buns if desired and arrange on a platter; spread hoisin sauce over the buns and top with the meat mixture. Drizzle a little more hoisin over and sprinkle with Sriracha and add what condiments you like to top the sandwiches off. Top with the bun and serve.
----
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com