Pomegranate Pulled Pork Sandwiches with Apple Salad

Pomegranate Pulled Pork Sandwiches with Apple Salad


by Charlotte Today


Posted on November 1, 2013 at 11:51 AM

Updated Friday, Nov 1 at 12:33 PM

Pomegranate Pulled Pork Sandwich with Green Apple Salad
2 tablespoons canola oil
1 tablespoon fish sauce
Juice of 1 lime
2 tablespoon rice vinegar
3 tablespoon brown sugar
1 tablespoon garlic chili sauce
1 tablespoon soy sauce
2 Granny smith apples, cored and julienned
2 green onions, thinly sliced (green and white parts)
1 medium carrot, peeled and grated
1 small red onion, thinly sliced
1/2 English cucumber, seeded and julienned
2 tablespoons chopped fresh cilantro

1 (1-1 1/4 pound) pork tenderloin
1 quart chicken stock (4 cups)
1/4 cup soy sauce
5 green onions, halved
1 Serrano chile, halved
2 garlic cloves, peeled and smashed
10 sprigs fresh cilantro
1 teaspoon black pepper corns

1 tablespoon canola oil
1/2 cup chopped sweet onion
1 cup pomegranate juice
1/4 cup rice vinegar
1/3 cup light brown sugar, packed
1 tablespoon fresh lemon juice
3 tablespoons pomegranate molasses, optional
2/3 cup ketchup
1 tablespoon soy sauce
2 teaspoon fish sauce
Kosher salt
Coarse ground pepper

For the salad: Whisk the canola oil, fish sauce, lime juice, rice vinegar, brown sugar, chili sauce and soy sauce in a small bowl until combined.  Mix the apple, green onions, carrot, red onion and cucumber in a medium bowl. Pour in the sauce and toss to coat.  Set aside to marinate for 30 minutes. Toss with cilantro before serving.
For the pork: Add pork, stock,  soy sauce,  green onion, chile,  garlic, cilantro and peppercorns to a large skillet. Bring to a boil over medium-high heat. Reduce heat, cover partially and simmer until pork is just cooked through, 10 to 15 minutes, stirring occasionally. (The meat should still be slightly pink.)

Transfer the pork to a cutting board and let rest 5 minutes.  Use two forks to shred the pork into pieces, then place in a large bowl.  Set aside until ready to use.

For the sauce: Heat the oil in a large skillet over medium-high heat. Add the onion and cook until tender, about 5 minutes, stirring frequently.  Add the pomegranate juice, vinegar, brown sugar pomegranate molasses and lemon juice. Cook until reduced by half (HOW LONG?) Add the ketchup, soy sauce and fish sauce, and cook until thickened,  7 to 10  minutes. Season, to taste, with salt and pepper.

Toss pork with half the sauce to moisten.  Divide the pork evenly among the bun bottoms, spoon on apple salad, top with bun lids. Serve with remaining sauce and salad on the side.

Pomegranate molasses
4 cups pomegranate juice
1/2 cup sugar
Juice of 1 lemon

Bring pomegranate juice, sugar and lemon juice to a boil over medium-high heat, stirring occasionally  until the sugar has dissolved completely. Reduce the heat to medium-low and cook until reduced to 1 to cup and the consistency of syrup, about 60 to 70 minutes. Remove for heat and cool for 30 minutes. Pour into a glass  jar and cool completely. Cover and store in the refrigerator the refrigerator for up to 6 months.