Ribwich
Ingredients: water, instant yeast, sugar, bread flour, semolina · 100 min cook time · 650kcal · $17.60
Ingredients
2cups water, 1tablespoon instant yeast, 1tablespoon sugar, 1.125pounds bread flour, 0.5cup semolina, tablespoon oil, tablespoon salt, 2pounds pork shoulder, teaspoon ground rosemary, cup ice water, 1piece cucumbers, 1clove garlic, 0.5teaspoon dried dill, 1teaspoon mustard seed, 2teaspoons kosher salt, 1piece bay leaf, 0.5teaspoon tellicherry peppercorns, 0.5cup white vinegar, 1.5cups tomato paste, 0.25cup molasses, 0.75cup high fructose corn syrup, 1teaspoon liquid smoke, 1teaspoon garlic powder, 0.5teaspoon onion powder, 0.25teaspoon smoked paprika, 1piece white onions
Instructions
1. Mix water, instant yeast, and sugar in a mixer, then add bread flour and semolina to form a shaggy dough. Add oil and salt, and knead until it passes the windowpane test.
2. Oil the bowl and let the dough proof at room temperature for an hour to an hour and a half until doubled in size.
3. Cut the pork shoulder into one-inch cubes and briefly freeze them to firm them up.
4. Process the pork cubes in a food processor in batches with ground rosemary, streaming in ice water to emulsify into a smooth pork farce.
5. Form the pork farce into ribbed patties using a silicone mold and freeze them.
6. Divide the proofed bread dough into equal pieces, roll into logs, place on baking sheets dusted with semolina, score the top, and bake at 350 degrees.
7. Slice cucumbers thinly and prepare pickling brine with water, vinegar, garlic, spices, salt, and sugar. Pour over cucumbers and let sit for 45 minutes.
8. Make the barbecue sauce by combining water, tomato paste, molasses, sugar, high fructose corn syrup, vinegar, liquid smoke, and spices. Simmer for about 30 minutes.
9. Pan fry the frozen pork patty until it gets golden color, then douse in barbecue sauce and heat through.
10. Slice the baked bun, warm it briefly, and assemble the sandwich with the sauced pork patty, quick pickles, and thinly sliced white onions.
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