MORE PIGGIES IN BLANKET

Suddenly I was on a pork-happy binge! After eating so much pork over the weekend, I am glad that I did not have any nightmares being chased by pigs or the Big Bad Wolf... haha!.

  

Recently we were at the Chicago Rib House's BBQ Half Rack Pork Ribs.       

BBQ half rack pork ribs with plum sauce served with whole corn and creamy potatoes.   The whole cob was served with a large dollop of butter.  The plum sauce is sweet with a hint of sourish flavour which is a perfect with the meat. 

BBQ half rack pork ribs with the original BBQ sauce with beer battered potatoes chips and fresh vegetables.

Both versions of the BBQ ribs are very moist and tender, pulling away from the bones easily. Their signature BBQ sauce was tasted smoky and tangy.  The beer battered  chips are crispy outside with fluffy centers.

Hot on the trail of all these porcine pleasures, I bought a piece of pork shoulder from the market. I had for a long time wanted to try the recipe of Pulled Pork from QuayPoh Cooks. This is my adapted version.

The spice mix for the meat: minced garlic, dried thyme, dried rosemary (I did not have the fresh ones) mustard seeds, ground coriander, salt, orange zest instead of lemon zest and black pepper.

Rub the meat with the spice mix and I left it overnight in the fridge (recipe: marinate for an hour).

  

To cook the meat:  butter to sear/brown the meat and a bottle of beer which has been sitting my fridge since ages.

Brown the meat on all sides. Remove meat and pour in the beer to deglaze the pan. 

Place the meat and beer in a deep casserole.   Braise the meat covered in oven at 150C for around 4 hours  depending on the size of your meat.   The meat is ready when you are able to pull it apart with a fork.   Turn the meat over every hour. The aroma from the oven was fantastic! 

Remove from heat and let it rest for around half hour before shredding it apart with the fork.  Strain the sauce and then return the meat to the gravy. It is ready to be serve.

I had prepared another batch of pau dough:- 135 gm water, 1 tsp instant yeast, 250 pau flour, 15 gm caster sugar and 1 tsp corn oil.   Again mixed everything together and kneaded by hand for around 10 minutes until smooth. Let it proof till double in size.

Divide into 40 gm each and roll into long oval shape.   Brush the surface with melted butter and fold over. This will prevent the pau from sticking together.

Let it proof for second time till double again.

 Steam over medium high heat for 8-10 minutes. This pau is soft and fluffy.

Filled the pau with the pulled pork and served with lettuce and cherry tomatoes.

No other seasoning or sauces are necessary  for me as the meat is so flavourful.
Dinner for Sunday night- oink, oink.....