Doggy Bag Hacks : How to Hack Pulled Pork


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Did you know that 27% of people leave food at the end of a meal in restaurants? And that the hospitality industry generates over 600,000 tonnes of rubbish every year.

At Rub you may know that we actively promote that if you do not finish you take home a doggy bag. You could of course just warm it up or eat it cold? Curry may be just the right example of that, cold curry for breakfast. 

However what if you could turn those leftovers into something else? We think every restaurant should offer Doggy Bags, this is the start of a series of video’s showing what to do with restaurant leftovers, not just from Rub but from other restaurants too.

Sean, Lucas & Jason are the founders of Rub Smokehouse and Bar,  this short video has them paired head to head to create something out of their previous nights meal in their home kitchen.

This episode starts with the left overs of an #Epic Pulled Pork Meal with mash and slaw. Watch it for how its done!!!. These are the two dishes created by each chef, using storecupboard and fridge ingredients, most things can be substitiuted. 

 

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Sean’s American Welsh Rarebit 

This is a rarebit made with a cheese sauce béchamel spread on egg bread toast with nearly a layer of left over pulled pork, well in the end it has the layer of pulled pork!! The mash from the Epic Meal is used to thicken the rarebit cheese sauce

 

Recipe

 

Four Slices of Thick Slices of Bread

2 Eggs smashed with a Hammer?

50g Plain Flour

50g mash

50g Butter

200ml Milk

200ml Double Cream

60g Mature Cheddar Cheese

50g Comte Cheese or any other cheese you have

Worcestershire Sauce

50ml white wine

1 tbsp English Mustard

No Parmesan and No Tabasco!!

Salt & Pepper

Pulled Pork Whatever you have left

Left over slaw

 

Firstly toast the bread lightly. secondly make the Roo I mean roux. Melt the butter, add the English mustard, & mash whisk it together, adding the flour, cook out the flour to toast it and add the milk whisking all the time, add the milk still whisking, the white wine, then add the double cream, bring to a simmer whisking continually. Then add the cheese and stir through and allow to simmer for 5 minutes, stirring regularly.  Season with salt & pepper. 

Whisk the eggs, season with salt & pepper and dip the toast in the egg, then toast again, until the egg sets. Then take from the grill and cover each slice in Pulled Pork, then slather the cheese sauce on the pulled pork toast and return to the grill, cook until browned.

Garnish with the leftover slaw

  

Jason’s Pulled Pork Tortilla Lasagne

 

This is a lasagne using tortilla breads rather than lasagne sheets, with layers of left over pulled pork, cheese sauce, then topped with more cheese sauce basil and mozzarella. Jason robs the cheese sauce from Sean in the video but you can make your own with this complete recipe.

 

Recipe

 

Tortilla Breads x 4

 

50g Plain Flour

50g mash

50g Butter

200ml Milk

200ml Double Cream

60g Mature Cheddar Cheese

50g Comte Cheese or any other cheese you have

Worcestershire Sauce

50ml white wine

1 tbsp English Mustard

Salt & Pepper

 

Pulled Pork Whatever you have left

Parmesan & Tabasco!!

1 Tin of Chopped Tomatoes

1 shot of Bourbon for the pot 1 shot for the chef?

1 tbsp. Tomato Puree

1 tbsp Maple Syrup

 

Left over slaw

Rocket

Pickles

Tomatoes

Begin with pork add it to the pan, over a medium heat, pour in the tin of tomatoes, warm through, add tabasco, bourbon, maple syrup & tomato puree, allow to simmer. 

Next make the cheese sauce, exactly the same procedure as above:

Melt the butter, add the English mustard, & mash whisk it together, adding the flour, cook out the flour to toast it and add the milk whisking all the time, add the milk still whisking, the white wine, then add the double cream, bring to a simmer whisking continually. Then add the cheese and stir through and allow to simmer for 5 minutes, stirring regularly.  Season with salt & pepper. 

Once the pork is cooked through and the cheese sauce is ready, take the tortilla wraps, in an oven proof dish add a tortilla sheet, layer with pulled pork, add another sheet and pour over the cheese sauce. Repeat this for each tortilla until you fill the dish or run out of pulled pork. On the top layer pour over the sauce, add some ripped mozzarella and chopped basil. Bake in the oven for 10-15 minutes at 210 C gas mark 6.

Serve with a side salad of rocket, pickles tomatoes and slaw.