InstantPot BBQ Pork Sandwich & Rainbow Vegetable Sandwich

InstantPot BBQ Pork Sandwich

Ingredients

·         1 kg (2.2lb) Pork Collar or Blade
·         Pickled Red Onions 
·         Sauerkraut 
·         Tiny Pickled Silver skin Onions 
·         Cucumber 
·         Ciabatta Bread 

For the Rub:
·         1/2 Tbsp Coarse Salt 
·         1 Tbsp Sugar 
·         1 tsp Ground Coriander 
·         1/2 tsp Ground Cumin 
·         1 Tbsp Sweet Paprika 
·         1/2 tsp Ground Fennel Seeds 
·         1 Tbsp Ground Oregano 
·         1/2 Tbsp Ground Black Pepper 

For the BBQ Sauce:
·         1 Tbsp Cooking Oil, Neutral 
·         1 Cup Onion: Finely Diced 
·         6 Garlic Cloves, Mashed 
·         1/2 Cup Tomato Passata 
·         1 Tbsp Worcestershire Sauce 
·         1 Tbsp Tomato Puree 
·         1 Tbsp Cider Apple Vinegar 
·         4 Tbsp Molasses, Black Treacle 
·         1 Tbsp Mustard 
·         1/8 tsp Tabasco Sauce 
·         Salt and Pepper, To season 

Instructions

Mix together the salt, sugar, coriander, cumin, paprika, fennel, oregano and black pepper in a large Ziploc bag and then add the add the pork and massage the pork with the rub and set aside for 4 hours. 
To make the BBQ glaze cook the onions in a pan over a medium heat in the oil for about 10 minutes or until softened and lightly browned, then add in the Garlic and cook on for a further minute. 
Now add in the passata, Worcestershire sauce, tomato puree, vinegar, mustard, Tabasco & molasses and allow to reduce by a third. 
When reduced blitz the sauce in a blender to form a smooth sauce, check the seasoning and adjust and then allow to cool. 
Around one hour before you cook the pork pour the BBQ Sauce into the bag with the pork and allow to sit, do not leave this in the fridge as you want the pork at room temperature. 
Remove the pork from the marinade and add 100ml of water to the marinade, pour this into the base of the Instant Pot, then add a trivet and sit the pork on top. 
Cook for 27 minutes on manual with a 10 minute natural pressure release. 
Your oven to 230°C so that it is ready for when the natural pressure release is done, all ovens are different so use your experience. 
Once released check the internal temperature of the pork with a meat thermometer, we are aiming for approximately 57°C, then transfer to the oven for 10 minutes to get some nice texture on the sauce. This should then increase the temperature of the pork to 65°C, which is perfect for me. 
Meanwhile turn the Instant Pot to sauté and reduce the sauce by half and serve as a dip, any left over is great for sandwiches or to serve on chips.

Recipe and photo credit: Krumpli
*In Flyer September 4-10, 2022 

Rainbow Vegetable Sandwich

Ingredients

For the pickled radishes:
·         ½ cup thinly sliced radishes
·         ½ cup apple cider vinegar
·         1 ½ Tbsp sugar
·         1 tsp kosher salt

For the roasted peppers:
·         1 red bell pepper
·         1 yellow bell pepper
·         1 tablespoon olive oil
·         2 to 3 pinches kosher salt

For the herb goat cheese spread:
·         4.5 to 6 ounces goat cheese, softened
·         ½ tsp olive oil
·         1 Tbsp chopped fresh basil
·         1 tsp chopped fresh oregano

For the vegetable sandwich:
·         4 slices bread
·         1/2 avocado, sliced
·         2 large leaves lettuce
·         1/4 red onion, sliced

Instructions

Make the pickled radishes: Slice the radishes and place them in a jar or cup. In a bowl, whisk together the vinegar, sugar, and salt until the sugar and salt dissolve. Pour over the sliced radishes. Let sit at room temperature for at least 30 minutes, or 1 hour if time. You can make this a day or 2 ahead of time and store it in the fridge or in a sealed container or jar.
Make the roasted peppers: Preheat the broiler to high. Slice the peppers. Rub the pepper slices with the olive oil and place them on a baking sheet, skin side up. Broil the peppers until the skin becomes blackened and charred, about 8 to 10 minutes. Remove from the oven and sprinkle with a few pinches of kosher salt.
Make the herb goat cheese spread: In a bowl, stir together the goat cheese, olive oil, basil, and oregano until combined.
Prep the other veggies: If desired, soak the red onion in cold water for a few minutes to remove the bit. Wash the lettuce. Slice the avocado. Slice the bread.
Assemble the sandwiches: Spread 2 slices of the bread with the goat cheese spread. Top with red onion, lettuce, avocado, yellow and red peppers, pickled radishes, and the remaining pieces of bread.

Recipe and photo credit: A Couple Cooks
*In Flyer September 4-10, 2022