Culinary Creations Edition 2

Culinary Creations 19 ONE PAN PULLED PORK GALETTE WITH HOISIN & GINGER From The Kitchen Of The Forsey Family INGREDIENTS • Schneiders Slow Roasted Pulled Pork • 1 Tbsp sesame oil • 1 Medium sized yellow onion • 8 cloves garlic, peeled and minced • 2 Tbsp’ s fresh ginger, peeled and minced • ½ cup Hoisin sauce • ¼ cup Fish sauce • 1 Tbsp sriracha sauce • 1 egg • Sesame seeds • Puff Pastry COLESLAW • 1/3 cup rice vinegar • 2 tsp’s grated fresh ginger • 1 tbsp sesame oil • 2 tbsp grapeseed or canola oil • 1 tsp sriracha sauce • 1 small green cabbage (cored and thinly sliced) • 2 med cucumbers (peeled and julienne) • 2 med carrots (peeled & julienne) • 1 pear or green apple (sliced & julienne) • ½ bunch o f fresh cilantro (finely chopped) DIRECTIONS 1. Place a saute pan over med-high heat. After a minute or so, swirl in the sesame oil and onions, stirring to combine – saute for about 5 minutes, then add the garlic. Continue to cook until the onions are soft and become translucent. Turn off the heat, stir in the ginger and set aside. 2. Add the hoisin sauce and the f ish sauce to the pan and stir to combine, loosening the mixture with a little less than half a cup of water. Add sriracha sauce to taste. Add the pulled pork and combine over low heat for 5-10 minutes. 3. Roll out a sheet of puff pastry to desired thickness and ladle a generous amount of the pulled pork f illing, leaving 1-2 inch trim along the edge. Fold up the trim edges and brush the pastry edges with an egg wash. Sprinkle the edges with toasted sesame seeds and pop into the oven for 15 minutes (Bake 350) or until golden brown. 4. Accompaniments shown here include: Cilantro, Crunchy Coleslaw & Smokehouse Maple Syrup (f rom the farm).