Pork Belly Sloppy Joes Food

SLOPPY JOES

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the peppers, garlic and marjoram and continue to cook until the peppers are tender, about 5 minutes. Add the meat, increase the heat to medium-high and cook, breaking the meat up, until no longer pink, about 5 minutes.
• Spoon off any excess fat from the pan and discard. Add the tomato sauce, sugar, Worcestershire, mustard, vinegar and 1/2 cup of water and stir to combine. Bring to a simmer, cover and cook until the flavors have blended and the sauce has thickened slightly, 15 to 20 minutes. (If the mixture appears to be too dry add up to 1/4 cup additional water.) Season with the salt and pepper.
• Serve the beef mixture on toasted hamburger buns topped with shredded Cheddar and pickle chips.

PORK SLOPPY JOES

Steps:

• Put the tomatoes, ketchup, stock, mustard, soy, parsley, sugar, cumin and chilli powder in a heavy-bottomed pan. Stir and gently cook until the mixture is thick and fragrant.
• Add the pork, stir well and briefly cook to heat through.
• When the sauce is almost ready, heat the bread rolls in a preheated oven. Then slice them in half and top each half with lettuce, and the bottom half of each roll with a quarter of the pork mixture and a good dollop or two of the sour cream. Press down the top and serve with plenty of serviettes on the side.

PORK BELLY SLOPPY JOES

Steps:

• For the pork belly rub: Two to three days before cooking, prepare the pork belly rub. Toast the cumin seeds, fennel seeds, black peppercorns, coriander seeds, cloves, white peppercorns, cinnamon sticks and star anise in a dry pan until fragrant, and then grind in a spice grinder. Put the mixture into a medium bowl, add the salt and sugar and mix well.
• For the pork belly: Rub the pork belly thoroughly with the rub and refrigerate for 2 to 3 days. Wash the rub off the pork belly and cut each into 6 squares. Put the garlic, carrots, onions and celery in a large pan. Place the belly pieces on top of the vegetables and add the dark beer. Cover with hot water and add the black pepper, sage and bay leaves. Put the pan over high heat and bring it to a boil. Lower the heat to a simmer and simmer until the pork is super tender and easily breaks apart. Taste for salt and add some if needed before turning the heat off. Remove the pork from the liquid and cool enough to be able to peel the skin and fat off. Shred the meat while warm for easy shredding. Cool in the refrigerator to avoid the meat getting tough. For the BBQ sauce: Whisk together the ketchup, brown sugar, honey, molasses, Worcestershire, mustard, Sriracha, liquid smoke, sambal and coriander in a large saucepan over medium-high heat and bring to a simmer. Lower the heat to maintain a low simmer and cook for 45 minutes. Taste and adjust the seasoning if needed.
• To assemble the sloppy joes: Warm some of the pork belly meat with some of the BBQ sauce. Serve in hamburger buns.

MINI SLOPPY JOES WITH PULLED PORK

Steps:

• Melt butter in a large nonstick skillet over medium heat. Add onion and bell pepper, and cook, stirring, about 5 minutes. Add beef stock, ketchup, brown sugar, Worcestershire sauce, mustard, garlic, and chili powder; stir until well mixed.
• Mix in pulled pork until well combined. Season with hot sauce, salt, and pepper. Bring mixture to a boil, reduce heat to low, and allow to bubble gently until thickened and reduced, 20 to 25 minutes.
• Place about 1/2 cup of the mixture on each sliced mini Kaiser roll and serve immediately.

PULLED PORK SLOPPY JOE DOGS

Steps:

• Heat the oil in a pan and fry the onions until golden, then tip in the garlic powder and garlic cloves, and cook for a few minutes. Stir in the tomato purée, oregano and paprika, then pour in the chicken stock and bring to the boil. Add the pork and stir through any sauce that comes with it. Simmer for 1 hr-1 hr 15 mins until reduced, adding the peppers and chilli 10 mins before the end. Take off the heat and shred the pork through the sauce, then stir through the mustard and set aside.
• Heat the hot dogs following pack instructions. When ready to serve, lay a dog in each bun, spoon over the pork, zigzag over soured cream and mustard, then finish with the shallots and mustard seeds.