Steemit Sandwich Contest Week # 24 : Pickled pink onions and pulled pork pancakes with caramelised apple sauce
Since leaving England, another thing (on my really long list) of things I miss are pickled onions, especially pickled onion crisps! So I thought, why the hell should I not start creating my own whilst here in China, thus my week 24 recipe. The only reason my onions are pink (I'm defo not a pink-crazy kinda gal so it's not because my favourite colour's pink or anything like that!), but because I only have red onions available to me in my small Chinese city- yep, ONLY red onions- I think that would be your worst nightmare @jaybird, given your profound love for onions of all types!
I also actually don't have 'normal' bread here- it's usually sweet and vanilla flavoured or some sort of brioche derivative, so I have to be creative in my kitchen with basic grocery store goods that would ordinarily be available to me at home. However, there is a nice range of carb-alternatives, such as these Vietnamese rice pancake sheets so it's nice to make these new discoveries. So here's what I'm making this week:
Pickled pink onions and pulled pork pancakes with caramelised apple sauce
Pickled pink onions
For me, the sourer the better so I basically filled a jar with white vinegar, salt and sugar and a smidgen of water (you can dilute the mixture with more water if you prefer a less sour pickle and more sugar for some additional sweetness) and just leave for a few hours. The red colour of the onions diffuses into the vinegar, giving it a deep fuschia colour, which leaves the onions a wonderfully bright pink colour.
Pulled pork pancakes
Cuts of meat in China are quite somewhat different to the cuts we prefer in England so to get a hefty pork joint is almost impossible. I do have however, ears and tails aplenty, offal galore, and fortunately, an array of chops, so chops being the most appropriate option, I purchased a few and went on my merry way.
I roasted them in the oven for around 40 minutes at 200C and then used two forks to pull the meat apart into shreds.
I then prepared the rice paper rounds by seeping them into cold water for around 2 minutes and carefully placed them on a board coated in clingfilm before lining the centre with the pork and rolling them up. Use the clingfilm to help you roll the pancakes to avoid a sticky situation. Cut in halves and leave aside.
Caramelised apple sauce
With a tad lemon juice, some water and 1tbsp sugar, simmer 2 chopped apples in a saucepan until caramelised and soft. Mash with a fork to your desired consistency after which the sauce will be ready to serve as an accompaniment.
Ohh that's strange my friend
Ha, well hopefully not too much in a bad way!
Hehehe i loved your article i was just curious go get your reply, what you reply on this lol😊😊😊😊
Ha, well yours is definitely also an interesting response!
nice entry @foodflaneur and I like the concept.
Thank you so much @intrepidsurfer :-)
Just WOW....
Ha thank you @andreipopa :-)
Ah very cool entry!
I’m enjoying ur creative approach based off of limitations. Had we not know that, i believe most of us would have just assumed you’re an idea girl not a pink lady.
The caramalized apple was a nice touch 👍
I do love my onions, it might be hard to deal with only red tho!!!
Thanks @jaybird :-) nice to know that I come across as an idea girl! Yeah I think it would be a struggle for you being confined to the red onions!