Hashbrown Canape with Pulled Pork
Crispy hash browns served with caramelized onions and tender pulled pork, seasoned with spices.
| food | Food type | Main Ingredients | Take time | Serve |
|
Western food |
Snacks |
Other | 40 Min | 4 places |
ingredient
- Pulled Pork Ingredients
- 1000 grams of pork neck
- 10 grams of salt
- 20 grams brown sugar
- 2 grams ground pepper
- 5 grams smoked paprika
- 5 grams garlic powder
- 5 grams dried oregano
- 3 grams ground cumin
- 3 grams paprika
- 15 grams oil
- 150 grams of broth
- 150 grams of barbecue sauce
- Side dish ingredients
- 500 grams of onion
- 20 grams of oil
- Canape Ingredients
- 1000g Aero Hash Brown Triangle
- 1000 grams palm oil (for frying)
- 50 grams fresh jalapeno pepper
- 30 grams Tabasco sauce
- 30 grams alfalfa
- 30 grams red radish
Preparation
method
- Toss the pork in a pan with the seasonings: salt, pepper, brown sugar, oil, garlic powder, paprika, smoked paprika, oregano, and ground cumin.
- Then place the pork in a tray, add the soup, wrap it tightly with foil, and bake at 150oC for 2 hours or until the pork is tender and can be separated with a fork.
- Mix the shredded meat with the sauce and bake for another 15 minutes. Set aside.
- While waiting for the pork to bake, cut the onion into thin strips, then stir-fry with oil until it turns caramelized and soft. Set aside.
- Fry hash browns in hot oil for about 3-5 minutes or until golden brown. Drain.
- Place the hash browns on a plate, top with the caramelized onions and pulled pork. Garnish with sliced jalapeno, alfalfa, red radish, and drizzle with Tabasco sauce.
