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