Pulled Pork Lettuce Wraps with Mediterranean Pickles

Recipe summary

The winning recipe from Episode 8 of Top Chef Canada by chef Jonathan Korecki.

Equipment needed: Pressure Cooker

Preparation time:
Cooking time:
Yield: 20

Ingredients

Pulled Pork

• 1/4 cup olive oil
• 1 4-5 pound pork shoulder, deboned and cut into 5 pieces
• 1 carrot, roughly chopped
• 1 stalk celery, roughly chopped
• 4 cloves garlic, smashed
• 1/2 zest of 1/2 a lemon
• 1/2 zest of 1/2 orange
• 1/2 stick cinnamon stick
• 3 sprigs thyme
• 2 cans 2, 796mL cans of whole tomatoes
• salt and pepper

Crispy Chorizo

• 1 teaspoon olive oil
• 2 chorizo sausages, diced
• 1 sprig thyme

Master Brine

• 1 litre white vinegar
• 1 1/2 litres water
• 375 grams sugar
• 250 grams salt

Pickled Fennel

• 1 recipe Master Brine recipe
• 1 bulb fennel, core removed and julienned
• 1/2 zest and juice of 1/2 orange
• 1 1/2 teaspoons mustard seeds, toasted
• 1 1/2 teaspoons fennel seeds

Pickled Carrot

• 2 carrots, peeled into ribbons
• 1 pinch saffron threads
• 1 sprig lemon thyme
• 1/2 zest of 1/2 lemon
• 1 tablespoon honey
• 1 recipe Master Brine recipe

Pickled Shallots

• 2 shallots, julienned
• 1 teaspoon salt
• 2 teaspoons honey
• 1/2 one lemon, juiced
• 1/2 finger chili, seeds removed and minced

Green Olives

• 1 tablespoon olive oil
• 1/2 cup green olives, pitted and quartered
• 1/2 zest of 1/2 lemon
• 1 sprig thyme, leaves picked

Assembly

• 2 heads Boston lettuce, washed, dried and leaves picked
• 1 recipe Pulled Pork, warmed
• 1 recipe Crispy Chorizo
• 1 recipe Pickled Fennel, cold
• 1 recipe Pickled Carrots, cold
• 1 recipe Pickled Shallots
• 1 recipe Green Olives