Paratha Smoked Pulled Pork Kottu

24 16-oz. servings Yield

Ingredients

  • 9 lb. GFS Hickory-Smoked Pulled Pork Barbecue
  • 2 Tbsp. GFS Canola Oil Pan Coating Spray
  • 24 ct. Paratha Bread
  • 1 1/2 c. GFS Clear Canola Salad Oil
  • 1 1/2 lb. Sweet Onion, sliced in strips
  • 1 1/2 lb. Markon Green Peppers, medium diced
  • 1 1/2 lb. Markon Red Peppers, medium diced
  • 1 1/2 lb. Markon Yellow Peppers, medium diced
  • 1 1/2 lb. Orange Peppers, medium diced
  • 3 lb. Green Cabbage, sliced in thin strips
  • 3 lb. Markon Baby Cremini Mushrooms, thinly sliced
  • 1 1/2 c. Thai Green Curry
  • 12 oz. (Recipe) Pickled Red Onion Slivers

Preparation

1. Place 1 Tbsp. of canola oil in a heated, nonstick sauté pan. Add 6 oz. of pulled pork to the pan. Sauté over medium heat until just cooked through. Season to taste with salt and pepper. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds.

2. Spray both sides of 1 piece of paratha bread with cooking spray. Place on a heated flat-griddle. Cook on both sides until golden-brown. Dice into 1/4" pieces.

3. Place 1 Tbsp. of canola oil in a heated, nonstick sauté pan. As soon as the oil begins to smoke, add 1 oz. each of onions and green, red, yellow and orange peppers to the pan. Sauté over medium-high heat. Toss pan frequently. Season to taste with salt and pepper. Sauté until just cooked through. Add the warm pork, 4 oz. of cabbage and 2 oz. of mushrooms, the diced paratha bread and 1 Tbsp. each of of Thai green curry paste and parsley to the pan.

4. Toss the pan continuously while stirring with a heat-resistant rubber spatula for 15-20 seconds or until all of the ingredients are mixed together and just warmed through. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds. Season to taste with salt and pepper. Spoon the kottu mixture onto a warmed serving plate. Place 1/2 oz. of pickled red onions on top of the kottu.