Crispy BBQ Pork-Wrapped Eggs with Slaw

Info

• Cook time: 1 hour 15 minutes
• Total time: 1 hour 45 minutes
• Yield: 6

Ingredients

Chipotle BBQ Sauce

• 1 tablespoon butter
• 1/4 cup diced onion
• 1 tablespoon chopped chipotles in adobo sauce
• 2 teaspoons dark chili powder
• 1 teaspoon garlic powder
• 2 cups ketchup
• 1/3 cup molasses
• 3 tablespoons yellow mustard
• 2 tablespoons Worcestershire sauce
• 2 tablespoons apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper

Sriracha Mayo

• 1 egg yolk
• 1 whole egg
• 1 tablespoon lemon juice
• 2 teaspoons Sriracha
• 1 teaspoon chopped garlic
• 1 teaspoon Dijon mustard
• 1 1/4 cups vegetable oil
• Pinch salt
• Pinch freshly ground black pepper

Coleslaw

• 1 pound cabbage, shredded
• 1/2 cup shredded carrots
• 1/4 cup chopped scallions, plus extra for garnish
• 1/4 cup mayonnaise
• 1 tablespoon whole-grain mustard
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar

Wrapped Egg

• Oil, for frying
• 8 ounces pulled pork
• 2 egg yolks
• 6 soft-boiled or poached eggs

Breading

• 4 eggs
• 1 cup milk
• 2 cups panko breadcrumbs

Instructions

1. Make the BBQ sauce: Melt the butter in a pot over medium-high heat. Add the onions and cook until they soften and release moisture. Stir in the chipotles, chili powder, and garlic powder, and sauté for 2 minutes. Pour in the ketchup, molasses, mustard, Worcestershire, and vinegar, then bring the mixture to a simmer. Let it simmer for 30 minutes.
2. Transfer the sauce to a blender and purée until smooth. Season with the salt and pepper.
3. Make the Sriracha mayo: Put the egg, egg yolk, lemon juice, Sriracha, garlic, and mustard into a container and blend with an immersion blender until smooth. While the blender is running, drizzle in the oil gradually so the mixture emulsifies. Add the salt and pepper.
4. Make the coleslaw: In a bowl, toss together the cabbage, carrots, and scallions. In another bowl, whisk the mayonnaise, mustard, honey, and vinegar until combined. Add the dressing to the cabbage mixture and stir well. Let the slaw rest for 30 minutes so the flavors can meld.
5. Prepare the eggs: Heat oil in a deep fryer to 350–375°F.
6. In a food processor, pulse the pulled pork, egg yolks, and 1 cup of the prepared BBQ sauce until the mixture comes together.
7. Divide the pork mixture into 6 equal portions. Wet your hands and flatten one portion into a patty. Set a poached egg in the middle and mold the pork around it to enclose. Repeat with the remaining eggs.
8. Bread the eggs: Whisk the eggs and milk together. Roll each wrapped egg in the egg wash, then coat with breadcrumbs. Repeat the egg wash and breadcrumb coating once more.
9. Fry the eggs until they are golden brown, 3 to 4 minutes.
10. Plate: Spoon 2 tablespoons of BBQ sauce onto one side of a plate, then use the tip of the spoon to drag the sauce quickly across to the other side.
11. Mound 1/2 cup of coleslaw in the center of the plate and make a nest in the middle. Set a fried egg in the nest. Drizzle Sriracha mayo over the top. Repeat with the remaining eggs and plates. Scatter scallions over the top as a garnish.