Recipe Inspiration

Ingredients...

For the BBQ Pulled Pork:

1.2kg Pork leg joint, skin removed and trimmed

60g Essential Cuisine Street Food Chef American BBQ Style Seasoning

50ml Vegetable oil

Water

For the Flatbread Dough:

750g Plain flour

15g Salt

10g Sugar

10g Instant yeast

450ml Warm water

40ml Olive oil

For the Topping and Garnish:

400g Essential Cuisine Kitchen Ready Caramelised Red Onion

350g Grated Leicester Cheese

150g Thinly sliced spring onions

30ml Olive oil for brushing

150g Sour cream of crème fraiche

10g Chopped coriander

Essential Cuisine Street Food Chef Memphis Champion Inspired BBQ Sauce

Method...

1. Marinade and cook the BBQ pork- Coat the pork leg with the Street Food Chef American BBQ Style Seasoning and the oil, making sure all of the meat is covered, wrap and place in the fridge overnight. Preheat oven to 150 degrees C. Remove from the fridge and place in a suitable oven proof dish with a tight fitting lid. Pour a little water over the pork to help to moisten while cooking. Slowly cook, turning occasionally for 4 hours, or until the pork is tender and the meat separates easily, allow to cool slightly.

2. Make the flatbread dough- In a large bowl, mix the flour, salt, sugar and yeast. Add the water and olive oil, mix until a dough forms. Knead for 8-10 minutes, until smooth and elastic. Cover and let rise for 60-75 minutes until doubled in size.

3. Pull the pork- Place the cooked pork leg into a suitable container, use two forks to rake through the meat to separate into strands. Meanwhile, reduce the remaining cooking liquor in a suitable pan on a high heat to a syrup, this is then cooled and mixed into the pulled pork.

4. Shape the flatbreads- Preheat oven to 200 degrees C. Divide the dough into 10 equal pieces (approximately 125g each). Roll out into 20-22cm ovals, brush lightly with the olive oil.

5. Assemble the BBQ pulled pork flatbreads- Place equal amounts of the Kitchen Ready Caramelised Red Onion, followed by the pulled pork and cheese, sprinkle the spring onions on top.

6. Cook and serve your flatbreads- Bake for 8-10 minutes, until the bread is crisp and the cheese melts. Serve on a large serving platter, spoon the sour cream or crème fraiche over, sprinkle with the coriander and drizzle with the Street Food Chef Memphis Champion Inspired BBQ Sauce if desired.

Chef Tip: Try serving an acidic side to cut through richness of the pork, try pickles, gherkins or corn salad.