Pulled Pork Latkes Estilo Joël Kleinberg Pulled Pork Latkes Creole Seasoning 2 lbs potatoes, peeled if desired 1 cup smoked paprika 1 cup pulled pork w/ 2 Tbsp Carolina vinegar sauce ½ cup fried garlic (recipe follows) ¼ cup gochugaru ½ cup thin sliced scallions, white and light green 2 Tbsp granulated onion parts only 1 Tbsp dried oregano 2 eggs, lightly beaten 1 Tbsp dried basil 2 Tbsp flour 1 Tbsp dried thyme 2 Tbsp creole seasoning (recipe follows) 1 Tbsp pixie dust ½ tsp baking powder 2 tsp white peppercorns any combination of oil and bacon fat as needed 1 tsp ground black pepper salt as needed (preferably artisanally home made) 1 tsp celery seed 1. Grate potatoes and squeeze out excess 1. Grind together to a powder. moisture. 2. Thoroughly combine all ingredients minus oil and salt. House Hot Sauce 3. Over medium-high heat, add enough oil/fat to create a ¼” layer in the bottom of a nonstick 1 Tbsp canola oil skillet. 1 medium onion, sliced 4. Take golfball size amounts of latke mixture and 20 arbol chiles, toasted press down as much as possible forming 6 guajillo chiles, toasted approximately ¼” thick x 4” wide pancakes. 2 chipotle chiles, toasted 5. Season latkes with salt as they cook and flip 10 chinese chiles, toasted when golden brown. 5 cloves garlic. chopped 6. Season again, then continue to fry until golden. 2 tsp salt Remove to paper towels. 1 tsp pixie dust 7. Reheat in air fryer. ½ tsp oregano ¼ tsp cumin seed ¼ tsp black pepper North Carolina Vinegar Sauce 3 cups water 2 cups distilled vinegar 4 cups cider vinegar ¼ tsp xanthan gum ¼ cup brown sugar 1 oz ketchup 1. Saute onions and garlic in the oil until 1 oz house hot sauce golden. 1 Tbsp gochugaru 2. Add chiles and spices and saute briefly. 1 Tbsp salt 3. Add water, bring to a simmer and cook 20 1 tsp pixie dust minutes. 4. Strain and reserve 1 cup cooking liquid. 1. Heat and stir to dissolve sugar. Rest for 3 days. 5. Puree ingredients with 1 cup cooking liquid. 6. Add vinegar and xanthan gum. Pico de Gallo Pepperoncini Crema 1 lb ripe plum tomatoes ¼ cup pepperoncini liquid ½ cup sliced red onion 3 cups loosely packed pepperoncini, stems ½ cup chopped cilantro removed ¼ cup thin sliced jalapeños 1 bunch scallions, white and light green parts 1 clove garlic, minced only, chopped 1 Tbsp salt ½ bunch parsley or dill 1 tsp sugar 1½ tsp white pepper ¼ tsp pixie dust salt to taste 2 Tbsp lemon juice 3 cups sour cream 1 Tbsp red wine vinegar ½ cup olive oil 1. In blender, puree first 4 ingredients. 2. Combine with seasonings and sour cream. 1. Combine vegetables, cilantro, salt, sugar and pixie dust. Set aside 10 minutes. 2. Add lemon juice, vinegar and olive oil. Stir well. Adjust seasoning with extra salt as necessary. Salty Cabbage 2 cups shredded napa cabbage 2 Tbsp salt 1. Combine cabbage and salt, using your hands somewhat aggressively to work the salt into the leaves. 2. Allow to rest at least 1 hour. Do not drain.