Taste Tested: Pulled Pork Waffles

Need a little extra oomph in your weekend brunch routine? Look no further than Feast ON Chef Rino Bortolin’s famous Savoury Waffles with pulled Ontario pork!

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“Rino�s Kitchen & Ale House is Chef Rino Bortolin and his wife Anastasia Adams� culinary home away from home. The historic 100 year old house is a quaint, comfortable setting to enjoy local, freshly prepared food. They proudly offer a full range of locally sourced menu items, craft ales and wines. Stop by for a bite to eat or in the summer months, simply a drink on their back garden patio!”

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Asian Pulled Pork
Serves 6
Chef Rino says: You will notice I use a lot of Asian sauces etc in many dishes; I have been hooked on the earthiness and the fermented depth that they offer. The balance of sweet and sour is best represented in Asian cooking and sauces. I don’t like traditional American BBQ. I find it is overly sweet and one dimensional. With the recipe there is a unique balance of sweet and sour that is deep in flavour but not overly sweet or wincingly tart.
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Prep Time
10 min
Cook Time
10 hr
Prep Time
10 min
Cook Time
10 hr
Ingredients
  1. 1 large piece of Ontario pork shoulder, approx. 4-6lbs
  2. ½ cup soy sauce
  3. 1 cup oyster sauce
  4. ¼ cup sesame oil
  5. ½ Ontario maple syrup
Instructions
  1. Place the pork shoulder in a crock pot. In a mixing bowl mix together all the ingredients and pour overtop the pork being sure to cover it all using your hands if necessary. Cover and cook on low overnight or for roughly 10 hours. Remove the cover and break apart. Allow the pulled pork to continue to cook completely covered in the sauce for another hour or so.
  2. Remove from crock pot and remove any bones, large pieces of fat or skin and pull the pork apart gently. Place back in the sauce.
Adapted from Rino's Kitchen & Ale House
Adapted from Rino's Kitchen & Ale House
Culinary Tourism Alliance https://ontarioculinary.com/
Savoury Waffles with Pulled Pork
Serves 6
Chef Rino says: This dish has become one of our signature dishes. When we first began cooking the shoulder and making pulled pork I didn’t want to offer the usual pulled pork sandwich that you find everywhere else. The challenge was to come up with a starch that was different than bread but still fulfilled the need for something to soak up the sauce/marinade. These savoury waffles were born as a brunch menu idea but have become a staple on our regular menu ever since. At first glance people always seem skeptical but after one bite they know they’ll be back for more.
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Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. 1 ¾ cups flour
  2. 1 ¾ cups milk
  3. 2 tsp baking powder
  4. ½ cup vegetable oil
  5. 3 Ontario farm fresh eggs
  6. 1 tbsp roasted garlic
  7. ¼ tsp salt
  8. ¼ tsp black pepper
  9. ½ tsp chili flakes
  10. 1 tbsp chopped Ontario parsley
  11. pinch of coarse sea salt
  12. ½ tsp curry powder
  13. fresh lime – cut into wedges
  14. sour cream
  15. ½ cup chopped Ontario chives
  16. Local maple syrup
  17. 2 cups Pulled Pork
Instructions
  1. In a medium mixing bowl combine the flour, salt, pepper, curry, parsley, baking powder, chili flakes. Stir until completely combined.
  2. In a separate bowl, whisk together the eggs, vegetable oil, milk and garlic sauce. Once blended, slowly add the dry ingredients and continue to whisk together. Once incorporated it should be thick and pour like a batter.
  3. Heat your waffle make. Pour a generous 2-3 tbsp into each slot and sprinkle with coarse sea salt before closing the waffle iron.
  4. When the waffles are cooked and a nice golden brown remove and plate. Top with a heaping ladle of pulled pork (roughly 1 cup). Spoon 1 tbsp of sour cream atop the pork. Sprinkle with chopped chives and drizzle roughly 1 tbsp of maple syrup across the waffled and pork. Serve immediately with a lime wedge.
Adapted from Rino's Kitchen
Adapted from Rino's Kitchen
Culinary Tourism Alliance https://ontarioculinary.com/

About Taste Tested

From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. With ?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing out their favourites of the season. Come discover what�s on our table � literally!

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