A few weeks ago, I was walking through the farmers market at the Ferry Building along San Francisco’s Embarcadero. As the name suggests, the Ferry Building is a terminal for ferries traveling across the Bay. Except… it’s much more than just that. It houses a wonderful array of food boutiques and restaurants. Want an bottle of olive […]
Do you remember the Quick Cucumber Kimchi from the last post? I mentioned that it’s a great topping on hamburgers and hot dogs. Well, it’s amazing on pulled pork as well! The vinegary, garlicy, spicy kimchi pairs perfectly with the savory pulled pork. Forget slaw, you need kimchi on your pulled pork sandwiches!
When I was working on the pulled pork slider post, my husband suggested adding a barbecue sauce (as I mentioned earlier in that particular post, I sadly don’t know much about barbecue). Upon his recommendation I began thinking of what flavors I wanted in my sauce. Almost immediately I knew I wanted to incorporate sriracha, which lead to additional Asian ingredients and pairings, such as: soy sauce, lime juice, and rice wine vinegar. However, this being a BBQ sauce, I wanted to keep some of the traditional ingredients like Worcestershire sauce, brown sugar, and ketchup. Adding a few more ingredients, both traditional and non-traditional, I came up with a BBQ sauce I’m actually quite pleased with; sweet, smokey, and tangy, with a bit of heat. This sauce truly punches up the other flavors present in the pulled pork sandwich.