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Pulled Pork Lettuce Wraps with Mediterranean Pickles

Pulled Pork Lettuce Wraps with Mediterranean Pickles
Yields
20 servings

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

Equipment needed: Pressure Cooker

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ingredients

Pulled Pork

¼
cup olive oil
1 4-5
pound pork shoulder, deboned and cut into 5 pieces
1
carrot, roughly chopped
1
stalks celery, roughly chopped
4
clove garlic, smashed
½
zest of ½ a lemon
½
zest of ½ orange
½
sticks cinnamon stick
3
sprig thyme
2
can 2, 796mL cans of whole tomatoes
salt and pepper

Crispy Chorizo

1
tsp olive oil
2
chorizo sausages, diced
1
sprig thyme

Master Brine

1
L white vinegar
1 ½
L water
375
g sugar
250
g salt

Pickled Fennel

1
recipe Master Brine recipe
1
bulb fennel, core removed and julienned
½
zest and juice of ½ orange
1 ½
tsp mustard seeds, toasted
1 ½
tsp fennel seeds

Pickled Carrot

2
carrots, peeled into ribbons
1
pinch saffron threads
1
sprig lemon thyme
½
zest of ½ lemon
1
Tbsp honey
1
recipe Master Brine recipe

Pickled Shallots

2
shallots, julienned
1
tsp salt
2
tsp honey
½
one lemon, juiced
½
finger chili, seeds removed and minced

Green Olives

1
Tbsp olive oil
½
cup green olives, pitted and quartered
½
zest of ½ 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
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directions

Step 1

Heat olive oil in a large pan over medium-high heat. Season pork with salt and pepper, sear on all sides. Approximately 15 minutes. Remove from pan and set aside.

Step 2

Place carrot, celery, garlic, cinnamon, thyme, lemon and orange zest in the same pan the pork was cooked in. Sauté over medium high-heat until golden. Approximately 10 minutes.

Step 3

Deglaze with tomatoes and stir.

Step 4

Place pork and tomato mixture in a pressure cooker. Cook on high pressure until pork is tender, approximately 80 minutes.

Step 5

Release pressure and remove pork. Place in a high-sided pan and shred meat.

Step 6

Strain cooking liquid. Cover pork with just enough cooking liquid to keep moist. Set aside to cool.

Step 7

Place remaining cooking liquid and vegetable mixture in a food processor. Puree until smooth, set aside.

Step 8

Place remaining cooking liquid and vegetable mixture in a food processor. Puree until smooth, set aside.

Step 9

Heat olive oil in a sauté pan over medium-high heat. Add chorizo and thyme, sauté until crispy. Approximately 5 minutes.

Step 10

Set aside until assembly.

Step 11

Place ingredients in a large pot, bring to a boil remove from heat and reserve.

Step 12

Bring Master Brine to a boil.

Step 13

In another pot, place fennel, orange zest, toasted mustard and fennel seeds.

Step 14

Pour enough boiling Master Brine to cover, weigh down with a heavy object to submerge fennel. Set aside to cool, approximately 1 hour.

Step 15

Place orange juice in containers. Transfer fennel with Master Brine into containers with orange juice. Cover and refrigerate until assembly.

Step 16

Place all ingredients, except for the Master Brine in a container.

Step 17

Pour enough boiling Master Brine just to cover ingredients. Set aside to cool.

Step 18

Once cooled, place in fridge until assembly.

Step 19

Place shallots and salt in a bowl, toss and set aside for 12 hours.

Step 20

Rinse and dry shallots. Place shallots in a bowl, mix with honey, lemon juice and chili. Set aside until assembly.

Step 21

Heat olive oil in a sauté pan over medium heat.

Step 22

Add olives and sauté until golden, approximately 5 minutes.

Step 23

Add lemon zest and thyme leaves.

Step 24

Remove from heat and set aside in oil until assembly.

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