Recipe courtesy of Bone-In Artisan Barbecue on Wheels

Sriracha Glazed Pork Stuffed French Toast

  • Level: Intermediate
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 4 servings
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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

  1. For the batter: Whisk together the milk, Sriracha, garlic powder, cayenne and eggs in a large bowl until incorporated. Refrigerate until ready to use.
  2. For the filling: Fold together the pork, honey, Sriracha and 1 teaspoon each salt and pepper in a bowl until well incorporated. 
  3. 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. 
  4. 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.