The hottest months of the year are here again. The only way to beat the late summer heat is with a worthwhile sessionable BBQ beer and some cold sammies to keep your inner core temperature at a sustainable level. This recipe uses Flying Fish XPA—slight citrus, very drinkable, with a simple malt finish and a solid hop bitterness. The XPA is perfect for outdoor drinking or simply boozin’ it up while barely cooking this ridiculously easy recipe that, well, even you can do…
Smoked Berkshire Pork Rillette Banh Mi with Flying Fish XPA.
• 5 lbs. Berkshire pork butt
• 1 leek, chopped
• 1 onion, diced
• 3 oz. garlic, sliced
• 24 oz. Flying Fish XPA
• 10 oz. pork stock
• 2 kaffir lime leaves
• Place the pork shoulder in a pot.
• Cover in water, bring to a simmer, then remove.
• Discard the water. This removes any impurities in the shoulder.
• Next, place your shoulder in a smoker & hit that bad boy with some hickory and mesquite coal for 1 hour, no higher than 200°F.
• While your piggy is getting its treatment, in another pot (non-reactive of course)sauté all of your veggies & kaffir lime leaves until well cooked, but not brown.
• Pour in your XPA & pork stock.
• Place the pork shoulder in you beer stock, bring to a simmer and cook the shoulder until it is completely falling apart.
• Set aside and let the pork rest for a while, until it’s almost room temperature.
While your pork is resting, prepare the pale ale pickled veggies.
• 6 oz. XPA
• 12 oz. rice wine vinegar
• 2 oz. white miso
• 2 oz. fresh ginger, peeled
• 1 tbsp. Sambal chili paste
• 1 tbsp. sriracha
• 2 tbsp. red curry paste (available at any Asian market)
• Juice from 3 limes
• 5 garlic cloves
• 1lb Napa Cabbage
• 3 Carrots
• 3 Jalepenos
• Combine all above ingredients, aside from cabbage, carrots, and jalepenos, in a blender, purée until smooth.
• Place in a stainless bowl.
• Julienne remaining ingredients.
• Wash all extremely well with cold water & drain.
• Toss your veggies with salt to taste, let this rest for 1 hour, then wash again.
• Add your XPA chili mix, place in the fridge, and let it chill. Your shoulder will be well-rested at this point.
• Place the shoulder in your Kitchen Aid with the paddle attachment.
Mix extremely well, until pork is completely shredded while slowly adding 1/2 of your beer stock and salt to taste.
• Spread in a dish, cool until around 60°.
• Serve this on a seeded baguette, preferably Liscio’s.
• Spread the Rillette on the bottom of the sliced baguette.
• Pull some of your quick pickled veggies from the liquid and toss with Thai basil and watercress leaves.
• On the truck, we also add some nice, hot Dijon mustard to bring out more of an intense pork flavor on this tweaked out Vietnamese hoagie. Maille Dijon is as good as it gets.
• Cut your sandwich into sections and serve this chilled missile of deliciousness at your next backyard event. a