Dilmah Seven Star Tea

Pulled Pork Focaccia Sandwich

Food : Savory

Pulled Pork Focaccia Sandwich

Ingredients

  • 300g Braised pork belly, cooled and pulled into small pieces
  • 1pc Focaccia, 10cm x 8cm
  • 200g Dilmah Blueberry and Pomegranate Tea emulsion
  • 20g Dilmah Blueberry and Pomegranate Tea emulsion (for garnishing)
  • 10pcs Blueberry
  • 10pcs Sasa, bamboo leaf, cut into 3cm x 5cm

* Recipe follows

For the Dilmah Blueberry and Pomegranate Tea emulsion (serving portions: 10)

  • 250g Dilmah Blueberry and Pomegranate Tea infused milk*
  • 7.5g Garlic
  • 5g Salt
  • 30g White wine vinegar
  • 500g Vegetable oil

* Recipe follows

For the Dilmah Blueberry and Pomegranate Tea infused milk (serving portions: 380g)

  • 750g Milk
  • 100g Dilmah Blueberry and Pomegranate Tea

Method

  • Arrange the sandwich by first cutting the focaccia in half, horizontally, into two separate pieces. Ensure that each piece is 1 cm thick. Trim away any excess bread from the center to achieve this. Use the trimmed bread for another use.
  • You should now have two pieces of focaccia that are of the same size and thickness. One piece from the top of the focaccia, and one from the bottom.
  • Lay each piece with the outsides edges facing down. Evenly spread 100 g of the Dilmah Blueberry and Pomegranate emulsion on slice. Repeat with the other.
  • Spread the shredded pork belly onto one slice in and even layer, being sure to spread all the way to the edges.
  • Invert the other slice of bread onto the shredded pork mixture. Ensure that the edges of the bread align well.
  • Cover with plastic film and place in the center of a shallow insert.
  • Place another insert on top of the sandwich and place a 1 kg weight on top to provide pressure. Ensure that the inserts and the weight is centered, and that the sandwich is evenly pressed down.
  • Place in the refrigerator to allow to fully chill and set.
  • When set, remove the plastic film and cut pieces that are 2 cm x 4 cm.
  • Finish the dish by placing the sandwich on top of the trimmed bamboo leaf in a suitable serving dish.
  • Garnish by piping a small amount of Dilmah Blueberry and Pomegranate tea emulsion on top of the sandwich and placing a blueberry on top of the emulsion.

For the Dilmah Blueberry and Pomegranate Tea emulsion (serving portions: 10)

  • Combine the milk, garlic, salt and white wine vinegar in a blender. Mix at high speed for 30 seconds, or until the garlic is thoroughly blended.
  • Reduce the speed to medium and uncover the top to allow access to the blending mixture.
  • While the mixture is blending, slowly add the vegetable oil in a thin, steady stream.
  • Continue until all the oil is emulsified into the milk mixture.
  • Transfer the contents to a squeeze bottle and reserve for use later.

For the Dilmah Blueberry and Pomegranate Tea infused milk (serving portions: 380g)

  • Add the milk to a suitable sauce pot. Bring to a simmer and remove from the heat. Add the tea and stir well. Cover.
  • Allow the tea to steep for 3 minutes. Remove the cover and stir again.
  • Replace the cover and continue to steep for an additional 2 minutes.
  • Strain well and push lightly on the solids to extract more infused liquid.
  • Transfer to a suitable container.
  • Cool the mixture down as per SFSMS and hold under refrigeration until ready to use.

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Blueberry & Pomegranate