Sriracha Glazed Pork Stuffed French Toast

Name: Sriracha Glazed Pork Stuffed French Toast
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 1 cup milk; 2 tablespoons Sriracha; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne pepper; 2 eggs; 2 cups smoked and pulled pork shoulder; 1/4 cup honey; 2 tablespoons Sriracha; Salt and pepper; 4 tablespoons butter; 2 cloves garlic, minced; 1 green bell pepper, seeded and julienned; 1 red bell pepper, seeded and julienned; 1 yellow bell pepper, seeded and julienned; 1/2 cup honey; 2 tablespoons Sriracha; Salt and pepper; 4 potato rolls (not split); 1 tablespoon butter

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Level: Intermediate
Total: 50 min

Prep: 30 min
Cook: 20 min

Yield: 4 servings

Level: Intermediate
Total: 50 min

Prep: 30 min
Cook: 20 min

Yield: 4 servings

Ingredients

Batter:

1 cup milk

2 tablespoons Sriracha

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

2 eggs

Filling:

2 cups smoked and pulled pork shoulder

1/4 cup honey

2 tablespoons Sriracha

Salt and pepper

Topping:

4 tablespoons butter

2 cloves garlic, minced

1 green bell pepper, seeded and julienned

1 red bell pepper, seeded and julienned

1 yellow bell pepper, seeded and julienned

1/2 cup honey

2 tablespoons Sriracha

Salt and pepper

4 potato rolls (not split)

1 tablespoon butter

Directions

For the batter: Whisk together the milk, Sriracha, garlic powder, cayenne and eggs in a large bowl until incorporated. Refrigerate until ready to use.
For the filling: Fold together the pork, honey, Sriracha and 1 teaspoon each salt and pepper in a bowl until well incorporated.
For the topping: Heat 1 tablespoon butter in a large cast-iron skillet over medium-high heat. Add the garlic, bell peppers, 1/4 cup honey and 1/2 tablespoon Sriracha and saute until tender, about 5 minutes. Remove the bell peppers from the skillet, leaving the sauce, and set aside. Add the remaining 3 tablespoons butter, 1/4 cup honey and 1 1/2 tablespoons Sriracha to the skillet and cook, stirring, until syrupy. Season with salt and pepper.
Make a hole in the side of each roll with your finger, opening up a cavity in the center. Stuff with about 2 tablespoons pork filling. Flatten the rolls with the palm of your hand and dredge in the batter. Let soak in the batter for a few minutes. Melt 1 tablespoon butter in a clean, hot skillet and fry the rolls until lightly browned and crisp on each side. Transfer to plates and top with the sauteed bell peppers and the Sriracha syrup.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.