30 October 2012

Pulled pork fishsticks

Pulled pork fishsticks

We first visited Joe Beef in Montréal a few months ago. It's a fun, meat-centric restaurants, with over-the-top, creative dishes and cocktails. I purchased their book, The Art of Living According to Joe Beef: A Cookbook of Sorts as soon as it was available, and have been salivating over their dish, pulled pork fishsticks, ever since. But I needed a proper occasion to cook this over-the-top dish.

Here's how it works. You make pulled pork. You smoke a pork butt for 8 hours and then pull it. Then you mix it with bbq sauce and dissolved gelatin. You form them into a tray and allow them to gelatinize. Then you cut them into sticks, bread them and deep fry them.

Well, our occasion arrived, in the form of Foodapalooza 2012. I'm going to present a slightly modified version from what I made, as I wasn't thrilled with Joe Beef's bbq sauce, but this is inspired by their recipe, and is guaranteed to delight meatlover's everywhere:
½ of a pulled pork butt
¾ cup pulled pork bbq sauce
3 tbsp finely chopped shallots
3 sheets gelatin
salt and pepper
2 cups all-purpose flour
2 tbsp Old Bay seasoning
2 eggs
2 cups panko bread crumbs
canola oil for deep frying

Pork butt sauce

Soak the gelatin sheets in icewater while warming the bbq sauce in a small saucepan. When the sauce starts to boil, remove from heat. Squeeze the icewater out of the gelatin, and add the gelatin to the sauce. Stir until the gelatin dissolves.

Pulled pork

Mix the sauce, pulled pork and finely chopped shallots. Mix very well, and check the seasoning. Adjust with salt and pepper. Line a small sheet pan with plastic wrap. Press the meat into the pan, making it about ½" thick all throughout the pan. Push the meat together tightly. Chill overnight.

In the morning, remove the plastic wrap from the pan, and remove the meat from the plastic wrap. Slice into fishstick-sized pieces (I cut these into 21 pieces). Set up a breading station. First bowl has the flour and Old Bay seasoning. Second has the eggs, beaten until foamy. Third has the panko bread crumbs. While you're heating the oil in a pan, bread the sticks. Coat them with flour, then coat them with egg, then coat them with panko bread crumbs.

When the oil hits 350°F, fry the sticks in small batches until the bread crumbs are a nice brown colour. Fish out of the hot oil, and set on paper towels to drain for a few moments. Serve.

Deep-fried, smoky, acidic goodness. This is a decadent little meat-bomb, and it's guaranteed to please.

Pulled pork fishsticks

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2 comments:

Gray Dyer said...

Hey thanks for checking out my blog over the weekend. I actually stumbled across yours last week and pinned this recipe to Pinterest. Looks awesome. Also really enjoyed your post about doing a whole pig. That's something on my wish list for sure.

tG said...

Just found your blog and your recipes look great. Can't wait for better weather to try them out. Thnks for sharing.

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