Pulled Pork Rib Baguette with Fine Herbs, Pickled Shallots
Serves: 4
Ingredients:
1 slab pork ribs
salt and pepper
3 tablespoons sugar
2 cups rendered duck fat*
2 cups olive oil*
2 shallots, thinly sliced
4 oz. Champagne vinegar
2 tablespoons salt
1 French-style baguette
1 oz. cilantro
1 oz. mint
*Note: 4 cups olive oil may be substituted, instead of 2 cups duck fat and 2 cups olive oil
Method:
For the Pork Confit
Preheat oven to 350 degrees.
Rub ribs aggressively with salt and pepper and 1 tablespoon of sugar.
Let sit for 1 hour.
Gently heat duck fat and olive oil.
Place ribs in a baking pan cover with heated fat/oil combo, making sure they are completely covered.
Wrap pan with aluminum foil and place ribs in oven for 4 hours, checking periodically to make sure they are submerged in fat.
Once ribs are completely tender, remove from cooking liquid.
Allow ribs to cool and pull off meat. Discard bones.
For the Pickled Shallots
Gently bring the 4 oz. of Champagne vinegar, 2 tablespoons of sugar and 2 tablespoons of salt to just boiling.
Add thinly sliced shallots and remove from heat.
Allow shallots to cool in the pickling liquid.
For the Sandwich
Halve one French-style baguette.
Heat pork in a sauté pan.
In a mixing bowl, add warmed pork with mint, cilantro, and shallots, toss to distribute flavor.
Top baguette with mixture, cut into 4 pieces and serve.