A pork patty topped with beer-braised pork, coleslaw, and a Carolina Gold sauce.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Euro-Bake, Wusthof, and FOH.
Pork Patty
INGREDIENTS
- ½ lb. Ground pork
- 1 tsp. Cumin
- 1 tsp. Coriander
- 1 tsp. Paprika 1 tsp
- Salt and pepper
METHOD
- Mix ingredients together and form patties.
- Sear.
Braised Pork
INGREDIENTS
- 1 lb. Pork shoulder
- 1 ea. Local beer of choice (Enough to cover protein.)
- 1 ea. Bay leaf
- 1 ea. Orange sliced
- 1 tsp. Peppercorns
METHOD
- Braise pork shoulder in pressure cooker until tender. (All pressure cookers vary. I use an electronic pressure cooker set at high pressure for approx 45 minutes.)
Carolina Gold Sauce
INGREDIENTS
- 300 g. Dijon mustard
- 150 g. Distilled vinegar
- 60 g. Worcestershire sauce
- 0.5 g. Cayenne pepper
- Salt to taste
METHOD
- Whisk for 5 minutes.
