Sesame & Peanut Ramen with Ketjap Marinated Chicken

IMG_8173

If you have never heard of Ketjap, it is a sweet Indonesian soy sauce. It is very popular here and you can find it at any supermarket. For this recipe you need to marinate the chicken for at least 30 minutes in the fridge but the rest is done very quickly. The chicken caramelizes very nicely in the pan and it is still juicy inside. I love the creamy sesame and peanut sauce, and it makes a filling dish.

IMG_8418

This recipe serves 3.

Ingredients:

For the chicken:

700gr of boneless and skinless chicken thighs

1/3 cup of Ketjap manis

1 ½ tablespoons of ginger syrup

2 tablespoon of white vinegar

1 tablespoon of sesame oil

½ teaspoon of onion powder

½ a teaspoon of garlic powder

1 tablespoon of chili oil

A good pinch of salt

Pepper

For the sesame and peanut sauce:

4 tablespoons of sesame oil

1/3 cup of smooth peanut butter

2 tablespoons of soy sauce

Juice of 1 lime

1 teaspoon of chili oil

1 tablespoon of ginger syrup

1 tablespoon of water

1 tablespoon of white vinegar

2 spring onions, thinly chopped

1 tablespoon of black sesame seeds

1 tablespoon of white sesame seeds

3 tablespoons of freshly chopped coriander

Extras:

300gr of ramen noodles, or the noodles of your choice

A handful of chopped toasted peanuts (optional)

 

Place the chicken along with the rest of the ingredients for the marinade in a medium bowl. Cover it with plastic wrap and let it sit in the fridge for 30 minutes.

To make the sesame and peanut sauce, just whisk all the ingredients together in large bowl. Set it aside.

Once the 30 minutes for the chicken are up, heat up a large pan over medium heat. Once the pan is hot, add the chicken in batches, be careful because it will splatter. Let it cook for about 3 minutes per side until they are cooked through and caramelized.  Repeat for the rest of the chicken. Finally slice the chicken and taste for salt.

Cook the noodles as instructed in the package. Then drain them and toss them in the sesame and peanut sauce.

Divide the noodles among 3 bowls, add the sliced chicken and if you want top it with tasted peanuts. I only realized I forgot to add the peanuts after I had taken all the pictures so I added them later. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Print Friendly

Pork & Ginger Wonton Soup

IMG_6302

The other day I was craving wonton soup like the ones I ate in my childhood. In Peru, it would always come with quail eggs. It is such a simple thing to make at home, if you really think about it. I used the same recipe as my pork and ginger potstickers, just this time I shaped them into wontons and boiled them, instead of pan-frying them. The other wontons you see in this picture, I served them in the same dipping sauce as the potstickers. I just added some chili oil.

This recipe serves 3

Ingredients:

For the wontons:

18 wonton wrappers

250 grams of ground pork (don’t get the lean pork, the fat gives flavor)

1 tablespoon of chopped fresh ginger

1 spring onion, sliced very finely (white parts included)

½ tablespoon of sesame oil

½ tablespoon of soy sauce

For the soup:

8 cups of stock of your choice

1 small piece of ginger

3 tablespoons of sesame oil

1 spring onion, chopped

1 tablespoon of soy sauce

1 tablespoon of rice wine vinegar

Extras:

3 quail eggs, boiled for 2 ½ minutes

3 baby bok choy

1 spring onion, thinly sliced

1 red chili, thinly sliced

Soy sauce for serving

Extra sesame oil for serving

Chili oil for serving

 

First leave the frozen dough out for a few hours to thaw.

In a bowl, mix the ground pork with the ginger, spring onions, sesame oil and soy sauce.

Have a small bowl with cold water ready, use it to seal the edges of the wrappers.

Place about 1 teaspoon of the filling in the middle of the wrapper. Dip your finger in the cold water and draw a line over the edges of the wrapper. Then fold it in half, forming a triangle. Press to seal it with your fingers, make sure there are no air bubbles. Then grab the two opposite corners and press to seal them together. Repeat for all.

To make the soup, just simmer the stock for 10 minutes with the ginger, sesame oil, spring onion, soy sauce and rice wine vinegar. Then remove the piece of ginger.

In a different pot, boil some water. Once the water is boiling, cook the wontons in batches. This will take about 5 minutes per batch. Once they start floating, they are cooked. The only reason to cook the wontons in a different pot is because if you cook them in the soup, they will cloud the stock because of the starch in the wrappers. If you don’t mind it, you can just boil them in the same pot as the stock.

Then add the bok choy to the soup and let it cook for about 3 minutes.

Then divide the soup with the bok choy among 3 bowls, add the wontons and quail eggs. Serve with soy sauce, chili, chili oil, sesame oil and spring onions on the side.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Print Friendly

Buffalo Chicken Sliders with Gorgonzola – Greek Yogurt Sauce

slider

A bottle of Frank’s Buffalo wings sauce from my pantry was calling my name. So I made these slicers with a blue cheese sauce. This sauce is a bit lighter because I used Greek yogurt instead of mayo. Perfect to share, or not!

This recipe makes 12 sliders.

Ingredients:

For the patties:

450gr of minced chicken

1/3 of a teaspoon of garlic powder

½ teaspoon onion powder

Pinch of celery salt

1 cup f panko

¾ cup of breadcrumbs

1 egg yolk

For the buffalo sauce:

1 bottle of Frank’s Red Hot Buffalo Wings Sauce

1 tablespoon of honey

For the gorgonzola – Greek yogurt sauce:

100grs of gorgonzola, crumbled

Juice of half a lime

2 tablespoons of sour cream

1 cup of Greek yogurt

¼ of a cup of buttermilk

Salt to taste

Pepper to taste

Celery salt to taste

Extras:

Vegetable oil for frying the patties

12 mini buns

Celery sticks

Lamb’s lettuce or any other lettuce of your choice

A simple vinaigrette (optional)

 

To make the Greek yogurt – gorgonzola sauce, whisk the lime juice, sour cream, Greek yogurt and buttermilk in a medium bowl. Then add the gorgonzola, and blend it slightly with an immersion blender. This is just to get rid of big chunks of cheese. Add salt, celery salt and pepper to taste. Keep it in the fridge until ready to serve.

To make the patties, just mix all of the ingredients in a large bowl. Then grab about ¼ of a cup of the chicken mixture and form it into patties.

Pour about 1/3 of a cup of vegetable oil into a large pan, over medium heat. Once the pan is hot, start frying the patties until browned on both sides and cooked through. This will take about 3 minutes per side.

In a medium saucepan, add the buffalo sauce and honey. Mix it well over medium heat. Once the patties are cooked, coat them in this sauce.

I like to serve them with some lamb’s lettuce tossed in a simple vinaigrette, a bit of the gorgonzola sauce on top and some celery sticks on the side.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Print Friendly

Beef Empanadas & Cassava Balls Stuffed with Mozzarella

IMG_6367

The holidays are nostalgic and this year even more so for me, as we won’t be able to be in Peru for the holidays. But at least I can make some Peruvian food. Empanadas are usually dusted with powdered sugar, some people might find it weird but it actually works pretty well with the filling. The filling is slightly sweet because of the raisins and salty because of the Kalamata olives. We usually eat them with a squeeze of lime juice but I also like it with some salsa criolla.  For the empanada dough, I used a recipe from Epicurious. The cassava balls are usually eaten with a sauce made with Peruvian chilies. Since they are not always easy to find here, I thought of making it more accessible and just serve it with a sriracha-lime mayo. But you can serve it with any sauce that you like. I used mozzarella as the filling but you can also use any other kind of cheese that you may like.

This recipe makes about 17 small empanadas and about 25 cassava balls.

Ingredients for the empanadas:

For the dough:

2 ¼ cups of all-purpose flour

1 ½ teaspoon salt

113grs cold butter, chopped

1 egg

1/3 cup of ice water

1 tablespoon of white vinegar

For the empanada filling:

2 tablespoons of olive oil

1 red onion, chopped

1 clove of garlic, minced

260gr of beef steak, chopped into very small cubes (you can also use minced beef)

½ cup of tomato pure

6 quail eggs, boiled for 3 minutes and then chopped

50 grs of Kalamata olives, pitted and chopped

A handful of raisins, chopped

Pinch of cumin

Pinch of oregano

Pinch of sugar

Salt to taste

Pepper to taste

3 tablespoons of chopped parsley

For the salsa criolla:

1 red onion, chopped

A handful of chopped parsley or coriander

Juice of half a lime

1 teaspoon of red wine vinegar

3 tablespoons of olive oil

Salt

Pepper

Chili to taste, chopped

Extras for the empanadas:

Egg wash

Powdered sugar for dusting

Lime wedges

 

To make the empanada dough:

Place the flour, salt and butter in the bowl of the stand mixer fitted with the paddle attachment. Mix on low until the butter is mixed in and it resembles sand. Then add the egg, water and vinegar. Mix until you have an even dough. Wrap it in plastic wrap and place it in the fridge for 1 hour.

To make the empanada filling:

In a large pan, over medium heat, add the olive oil. Once the pan is hot, add the onions and cook until translucent. Then add the beef and garlic. Cook until the beef is seared and then add the tomato puree, Kalamata, raisins, sugar, cumin, oregano, salt and pepper. Cook for a few minutes until the water from the tomato puree has evaporated and has become more of a paste. Turn off the heat and add the chopped quail eggs and parsley. Taste for salt and pepper. Allow it to cool down until ready to use.

Once the dough has chilled in the fridge for one hour, take it out and divide it into 2 equal pieces. Preheat your oven to 180C/350F and line a baking sheet with parchment paper.

Roll 1 piece out in your floured working area, don’t roll it out too thin though as the empanadas might break while baking. Using a 9cm round mold, cut as many circles as you can.

Place about 1 tablespoon of the filling in the middle of each circle and then close it into half a moon. Pinch the edges with your fingers to seal them. Then using a fork, finch the edges again. Repeat for all.

Brush each empanada with some egg wash. Bake them till golden, about 20 minutes.

To make the salsa criolla, just mix all of the ingredients in a bowl.

Dust the empanadas with some powdered sugar. Serve them with the salsa criolla and lime wedges.

IMG_6359

Ingredients for the cassava balls stuffed with mozzarella:

1 kilo of cassava

2 egg yolks

2 tablespoons of melted butter

30grs of grated Parmesan

Salt to taste

A good pinch of garlic powder

A good pinch of onion powder

4 tablespoons of flour

200grs of mozzarella, cut into small cubes or any other cheese that you may like

For the coating:

2 beaten eggs

1 ½ cups of panko, mixed with salt

1 ½ cups of flour, mixed with salt

For the sriracha-lime mayo:

1/3 of a cup of Sriracha

1/3 of a cup of Mayonnaise

Juice of 2 limes

1 tablespoon of honey

Extras:

1 liter of vegetable oil for frying

 

To make the cassava balls:

To make the sriracha-lime mayo, just mix all of the ingredients in bowl. Keep it in the fridge until ready to serve.

Peel the cassava and chop it into large pieces. Place it in a large saucepan and add boiling water. Cook until tender, about 30 minutes.

Once the cassava is cooked, remove the tough stem that it has in the middle. Mash it until smooth while it is still warm. Add the butter, Parmesan, garlic powder, onion powder and salt. Mix well and taste to see if it has enough salt. Then add the egg yolks and flour, and mix it with your hands until you have a kind of dough.

Grab about 1 tablespoon of the cassava dough, make it into a ball and then flatten it with your hands. Place a piece of mozzarella in the middle and then make it into a ball again. Repeat for all.

Have the beaten eggs, flour and panko ready in separate bowls.

Coat each cassava ball in the flour, then in the beaten eggs and finally in the panko. Set it aside and repeat for the rest.

Place the vegetable oil in a large saucepan over medium heat. Once it is hot, start frying the casaba balls in batches until they are golden. Just make sure the oil is not too hot, otherwise they will turn golden too quick without the cheese melting in the inside. Place them on a tray lined with paper towels. You can place them in the oven at 120C/250F to keep them warm until all of them are fried.

Serve them with the sriracha-lime mayo or the sauce of your choice.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Print Friendly

Gigli with Chorizo, Flower Sprouts & Sumac Roasted Chickpeas

IMG_6107

I saw these flower sprouts at my supermarket and I was very curious to try them so I just got them. If you have never seen or heard of them, they are a mix between Brussels sprouts and kale. They cook very quickly and are mild in taste. They add a nice texture to this slightly spicy pasta dish.

This recipe serves 2.

Ingredients:

200grs of gigli pasta or any other pasta that you prefer

60grs of chorizo, thinly sliced

1 medium shallot, chopped

1 clove of garlic

½ cup of tomato puree

½ cup of vegetable or chicken stock

Salt

Pepper

Cayenne

Pinch of sugar

For the Flower sprouts:

2 handfuls of flower sprouts

2 tablespoons of olive oil

Pinch of garlic powder

Salt

Pepper

For the sumac roasted chickpeas:

1/3 of a cup of canned chickpeas

1 tablespoon of olive oil

1 tablespoon of sumac

Pinch of salt

Extra:

Grated Parmesan for serving

 

Preheat your oven to 180/350F.

Mix the chickpeas with the olive oil, salt and sumac. Spread them over a baking sheet lined with parchment paper or foil. Roast them for 20 minutes.

Slice off the tough ends of the flower sprouts. Then slice them in half, trying to separate the leaves as much as you can. Pour the olive into a pan over medium heat. Once it is hot, saute the flower sprouts with some garlic powder, salt and pepper. This will only take 1 or 2 minutes. Transfer them to a bowl and set them aside.

Cook the chorizo in a large pan until slightly brown on both sides. Do not use any oil, as the chorizo will render enough of its own fat anyways. Once the chorizo is brown, transfer it to a small bowl. Keep the fat in the pan. Add the shallots and cook for 1 minute. Then add the garlic and tomato puree. Cook for 1 minute and then add the stock, salt, pepper, cayenne and sugar. Let it reduce for about 6 minutes until it becomes a sauce. Taste for salt.

In the meanwhile, cook the pasta as instructed on the package.

Once the sauce is ready, add the chorizo, flower sprouts, chickpeas and pasta. Mix well. Serve with some grated Parmesan. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Print Friendly

Sweet Potato Rolls Stuffed with Chinese BBQ Chicken

IMG_4016

This is something you can do with the leftovers from the holidays. I used rotisserie chicken and I mixed it with some Chinese BBQ sauce, soy sauce, oyster sauce and sesame oil. But you can use leftover turkey or pork instead or just keep them vegetarian.

FullSizeRender

This recipe makes 28 small rolls, I made half on a cast iron skillet and half on an oven dish.

For the dough:

7 grs of dry yeast

½ cup of cream, lukewarm

¼ cup of milk

½ cup of mashed sweet potatoes (I roasted them until tender)

3 ½ cups of all-purpose flour

Pinch of salt

3 tablespoons of butter, melted and cooled

1/3 cup of sugar

2 eggs

For the filling:

2 ½ cups of chopped rotisserie chicken, leftover turkey or pork

2 tablespoons of Chinese BBQ sauce

2 tablespoons of soy sauce

1 teaspoon of sesame oil

2 tablespoons of oyster sauce

Extras:

Egg wash (1 egg beaten with 1 tablespoon of water)

 

Place the lukewarm cream and yeast in the bowl of the stand mixer and let it sit for 5 minutes. After the 5 minutes have passed, add the remaining ingredients for the dough to the bowl with the yeast.

Knead on low speed for 5 minutes, using the dough hook attachment.  You can also knead it by hand.

Then remove the dough from the bowl and place it on a floured working area, it will be very sticky so flour your hands as well. Clean the bowl and then grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

Place all of the ingredients for the filling in a pan over medium heat and just stir until the chicken is evenly coated. I like to mix it in a pan because the Chinese BBQ sauce is quite sticky and hard to mix unless it’s warm. Set it aside

Once the hour has passed, lightly oil the cast iron skillet or oven dish in which you are going to bake the rolls.

Place the dough in your floured working area. Punch it and divide it into 2 equal pieces. Grab one piece and slice it into 14 pieces. Make each piece into a ball, flatten it and stuff it with about 1 tablespoon of the filling. Close the edges by pinching them together and form a ball again. Place the bun on the prepared skillet, repeat for the rest of the dough.

Cut a big piece of plastic wrap and brush it with some vegetable oil. Then cover the rolls with it and let them rest for 1 hour in a warm place.

About 10 to 15 minutes before the second rise is done, preheat your oven to 180C/350F.

Remove the plastic wrap from the skillet and brush the buns with the egg wash.

Bake for 20 minutes or until golden. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Print Friendly

Vietnamese Garlic Spaghetti Squash with Thai Chicken Meatballs

FullSizeRender

This is my Asian version of spaghetti and meatballs. Last Saturday at the Farmer’s market, I saw spaghetti squash for the first time. I’ve seen a lot of recipes with it but I had never actually looked for it here. I had actually been looking for delicata squash but no luck so far. When I bought it, the man selling it asked me if I knew that it was spaghetti squash. I said yes with excitement. I wasn’t sure what to make with it until I remembered a recipe an American friend of mine told me a few weeks ago. She told me about a Vietnamese garlic noodles with crab recipe and it sounded so good that I wrote it down on my to-do list. Long story short, decided to make the noodles but with spaghetti squash and served them with Thai chicken meatballs.  IMG_3294

This recipe serves 3.

Ingredients:

For the spaghetti squash:

1 spaghetti squash

3 tablespoons of butter

2 tablespoons of olive oil

2 garlic cloves, minced

1 tablespoon of brown sugar

4 tablespoons of fish sauce

Salt to taste

For the chicken meatballs:

500 grams of minced chicken

1 stalk of lemongrass, white part only, finely chopped

Pinch of garlic powder

1 tablespoon of grated fresh ginger

¼ cup of breadcrumbs

Zest of one lime

1 teaspoon of fish sauce

2 teaspoons of caster sugar

1/2 a bunch of coriander, chopped

Pinch of onion powder

½ teaspoon of salt

Pinch of pepper

Extra:

Vegetable oil to cook the meatballs

Chives for garnish

 

Preheat the oven to 200C/400F. Line a baking sheet with parchment paper.

Slice the squash in half. Spoon out the seeds and the stringy bits of flesh.  Place the squash with the cut side down on the prepared baking sheet. Add ½ cup of water. This will help it steam. Roast it for 30 to 40 minutes, depending on the size of the squash.  Remove it from the oven and using a fork, scrape off the flesh. Transfer it to a bowl. Set it aside.

To make the meatballs, place all of the ingredients in a bowl and mix it with your hands. Then cover it with plastic wrap and let it sit in the fridge for 30 minutes.

Once the 30 minutes are up, start shaping the meatballs. I made them small, about 22 meatballs. Once they are all done, pour about 1/3 of a cup of vegetable oil into a large pan over medium heat. Once the oil is hot, cook the meatballs until evenly browned and cooked through. This will take about 8 minutes. I cooked them in 2 batches.

To make the Vietnamese garlic sauce, add the butter and olive oil to a large pan over medium heat. Once the butter has melted, add the garlic and brown sugar. Cook for a few minutes while stirring. You want the sugar to melt as much as possible without burning the garlic. Then add the fish sauce and some salt. Stir and add the cooked spaghetti squash. Mix it well with the sauce and taste for salt.

Serve the spaghetti squash with the meatballs and garnish with some chopped chives.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Print Friendly

Red Wine Braised Oxtail with Creamy Polenta and Honey Glazed Carrots

oxtail fixed

I love this recipe, great for these colder months. It is very easy to make, it just takes a couple of hours because the meat needs to be braised. The flavors are definitely worth the wait though. The red wine sauce goes really well with the creamy polenta and the meat just falls off the bone.

This recipe serves 2.

Ingredients:

For the stew:

4 big pieces of Oxtail, about 1 kilo (seems like a lot but it has a lot of bone)

One onion cut in half

2 cloves of garlic, peeled.

1 bay leaf

One bottle of red wine

7 cups of beef stock

500grs of tomato puree

One tablespoon of sugar

½ cup of port

Olive oil to seal the meat

Salt and pepper to taste

Fresh thyme for decoration

For the glazed carrots:

8 small rainbow carrots, peeled

2 tablespoons of butter

2 tablespoons of honey

Pinch of celery salt

1/2 cup of water

For the Polenta:

3/4 cup of polenta

4 cups of broth (chicken or vegetable)

Pinch of salt

1 tablespoon of butter

30grs of grated Parmesan cheese

 

To braise the oxtails:

Add about 2 tablespoons of olive oil to a Dutch oven over medium heat. Add the oxtails and sear them on both sides. Take the meat out and set it aside.

Add the onion, garlic, tomato puree, sugar and bay leaf. Stir

Place the meat back in the Dutch oven. Add the red wine, stock, salt and pepper.

Let it cook covered, over medium heat for about 2.5 to 3 hours. Check from time to time that it has enough liquid; otherwise add more stock. You know it’s done when the meat pulls apart from the bone using just a fork.

Once the meat is cooked, remove it from the Dutch oven. Strain the sauce. Then place the sauce back in the pot, add the port and let it reduce.

Once the sauce has reduced and thickened, place the meat back in the pot. Baste them so they don’t get dry.

To glaze the carrots:

Melt the butter over medium heat in a large pan. Then add the carrots, celery salt, honey and water. Cover it with a lid and let it cook for about 5 minutes. Then remove the lid and let it cook for 1 extra minute. Pinch one carrot with a knife to check if its cooked through. If not let them cook a bit longer. Set aside.

Cook the polenta just before serving:

First warm up the broth with the salt. On low heat, slowly add the polenta while whisking. This way you won’t have any lumps. Let it cook for about 10 minutes, stirring with a wooden spoon. Then add the butter, Parmesan cheese and mix well until both have melted. Serve Immediately.

Once the polenta is cooked, divide it among 2 plates. Add the oxtails, carrots and garnish with some fresh thyme.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Print Friendly

Butternut Squash Barley Risotto with Oyster Mushrooms & Chorizo

 

IMG_2941

I can’t seem to get enough of butternut squash, I just keep buying it every week. I love risotto and this one with barley requires a bit less attention as you can just add all the stock in one go and just stir from time to time.

This recipe serves 2.

Ingredients:

1 Small butternut squash

1 ½ litters of chicken stock

1 white onion, chopped

1 clove of garlic, minced

1 cup of white wine

1 cup of barley

1/3 cup of cream

40grs of grated Parmesan

Chives for decoration

150gr of chorizo, thinly sliced

For the oyster mushrooms:

150grs of oyster mushrooms, chopped if they are too big

3 tablespoons of olive oil

Pinch of garlic powder

Salt

Pepper

 

Slice the butternut squash into chunks. Take the seeds out and place the chunks on a plate. Cover the plate with plastic wrap and microwave for 9 minutes. Once the squash is cooked, be careful when you remove the plastic wrap so that the steam coming out doesn’t burn you. Spoon out the flesh of the squash. Blend the butternut with the stock until smooth. Set aside.

Saute the mushrooms with the olive oil, garlic powder, salt and pepper over medium heat until golden. Set aside.

In a large pan over medium heat, cook the chorizo until slightly browned and crispy on both sides. Don’t add any oil, enough fat will render out of it anyways. This will only take a few minutes. Transfer the chorizo to a plate lined with paper towels and set it aside. Keep one tablespoon of the fat.

In the same pan where you cooked the chorizo and kept one tablespoon of the rendered fat, cook the onions until translucent over medium heat. Then add the garlic. Cook it for one minute and then add the barley. Cook for two minutes while stirring. Then add the white wine. Stir until most of the wine has evaporated and then add all of the stock blended with the butternut squash.

Let it cook for 40 minutes, stirring from time to time, especially during the last 10 minutes of cooking.

Once the barley is cooked through and most of the liquid has been absorbed, add the chorizo and mushrooms. You can save a few chorizo slices and mushrooms to use later as decoration.

Add the cream and Parmesan. Stir for a few minutes until the liquid has reduced and it has a risotto consistency. Taste for salt. Divide the risotto over two bowls, top with some of the chorizo and mushrooms if you set some aside. Sprinkle some chopped chives and enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Print Friendly

BBQ Pulled Pork, Avocado, Gouda & Fried Egg Breakfast Sandwich on a Soft Pretzel Bun

IMG_1208

I was craving pulled pork lately so I went to my butcher to get a nice piece of pork shoulder to make it. It is so easy to make. It does require time for the meat to get tender but you can just set your timer. I cooked the pork a day in advance and just kept it in the fridge. This is the sandwich I made for breakfast on Saturday. The pretzel buns I did make on the same day as they are best when they are fresh out of the oven. This made a very indulgent Saturday morning.

A quick tip: If you add pork bones to the Dutch oven where you are cooking the meat, you end up with a good stock to later use for ramen. I didn’t add it to the recipe, but it is what I did to not waste the stock I was left with after cooking the meat.

This recipe makes 8 medium sandwiches.

Ingredients:              

For the pork:

800gr of boneless pork shoulder

About 3 litters of beef stock

3/4 cup of Smoked BBQ sauce

For the soft pretzel bun:

For the dough:

1 cup of warm water

1 package of dry yeast (7gr)

2 tablespoons of butter, melted

3 cups of all-purpose flour

1 tablespoon of sugar

1 ½ teaspoons of salt

For the water bath:

10 cups of boiling water

2/3 cup of baking soda (here in the Netherlands, you can find it in a toko/asian store)

Extras for the buns:

Egg wash

Coarse sea salt

Vegetable oil

Toppings for the sandwich:

2 avocados, sliced

8 fried eggs

8 slices of Gouda cheese

 

To cook the pork:

Slice off any big parts of fat from the outside of the piece of pork. Then chop it into large chunks (about the size of half a cup). Place the pork in a Dutch oven. Add enough stock to submerge all the pieces of pork. Let it come to a simmer over medium heat. Cover it with a lid and let it cook for 2 ½ to 3 hours. Check every half hour and add more stock if necessary. You know it’s done when the meat just falls apart.

Transfer the pork to a cutting board and shred it using two forks. You can save the stock and use it for something else. Set the shredded pork aside.

To make the soft pretzel buns:

Place the warm water and the yeast in the bowl of the stand mixer. Let it stand for 5 minutes. Then add the butter, flour, sugar and salt. Knead the dough with a stand mixer fitted with a dough hook attachment. Do it on low speed for about 5 minutes, until it stops sticking to the edges and it forms a ball. You can also knead it by hand.

Remove the dough from the bowl. Clean the bowl and then grease it with some vegetable oil. Place the dough back in the greased bowl and cover with plastic film. Let it rise in a warm place for 1 hour, until it has doubled in size.

Preheat the oven to 230C/450F. Line a baking tray with parchment paper. Lightly grease the parchment with vegetable oil.

Start making the water bath. Mix the boiling water with the baking soda in a large pot.  Make sure it is not completely filled to the top because the baking soda bubbles a bit. Leave the heat on medium, while you work on the dough.

Place the dough in your working area, it is not necessary to use extra flour. Divide the dough into 8 pieces. Make each piece into a ball.

Place the balls in the water bath for 30 seconds. I did 4 at a time.  Then remove them from the water using a slotted spoon and place each ball in the prepared baking tray.

Once they are all done, cut a cross in the middle of each bun, brush them with the egg wash and sprinkle some coarse salt on top of each one. Bake for 10 to 12 minutes or until golden brown.

Once the buns are done, mix the shredded pork with the BBQ sauce. Warm it up in a pan.

Slice each bun into halves. Add a slice of Gouda, and then some of the BBQ pulled pork. Top it with avocado slices and a fried egg. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Print Friendly