Apricot Ginger Pulled Pork

The night before, marinate pork shoulder with:
6 oz apricot juice
2 T hungarian green peppers diced
3 T ginger
the top of a bulb of fennel
6 oz chicken stock
3 oz rice wine vinegar

The next day, cover the meat with ginger ale and sliced apricots. Slow roast the meat at 250 degrees for 4 hours or so.

Combine the marinade with 1/4 cup soy sauce, 2 T catsup. Cook until 1/2 its original volume.

When meat seems to pull apart, remove from oven and let rest. Combine juices, apricots, etc with incipient barbeque sauce. Blend with an immersion blender.

Warm the pulled meat in the barbeque sauce and let rest while you make the slaw.
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Tofu Galbi Sandwich

Tofu Galbi Sandwich
In a small bowl, marinade:
3 T white vinegar
1 pinch sugar
1/2 small red onion sliced very thin

In a cast-iron grill pan, on medium high, grill:
extra firm tofu, lengthwise into 1/4 inch slices

In another cast-iron skillet, sautee
1 cup mushrooms, quartered

Remove mushrooms and set aside. In that same skillet, sautee
very finely sliced butternut squash (or kobocha squash)
3 t crushed garlic

Remove and set aside the squash. In that skillet, simmer:
1/2 cup cider vinegar
1/2 cup Soy Vay Teriyaki Sauce
1/4 cup catsup
1/4 cup apple sauce or diced pear
1/4 cup A1 Steak Sauce
1 pinch chilli powder

When the mixture is warm, add the grilled tofu, and heat until the sauce is thickened. At the same time, julienne
1 carrot (or 1/2 yellow carrot & 1/2 orange carrot)
1 4 inch piece of english cucumber

For each sandwich, compile
1 whole wheat bun
1 piece barbequed tofu
4-5 pieces squash

Offer the cucumer, carrots, quick-pickled onions, arugula (if available), shredded iceberg (yes, iceberg), remaining sauce at the table for diners to place on their sandwiches.

Post: http://feedingmaybelle.blogspot.com/2008/01/tofu-galbi-sandwich-recipe.html
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