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. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.


Pork Patty

INGREDIENTS

  •  ½ lb. Ground pork
  • 1 tsp. Cumin
  • 1 tsp. Coriander
  • 1 tsp. Paprika 1 tsp
  • Salt and pepper

METHOD

  1. Mix ingredients together and form patties.
  2. 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

  1. 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

  1. Whisk for 5 minutes.


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