Whiskey Pork & Idaho® Potato Waffles
Belgian-style waffled hash browns with shredded Idaho®potatoes form the base for a crunchy slaw, whiskey BBQ pork and crispy onions—and that spells delicious.
Ingredients:
Creamy Coleslaw
- ¼ cup sugar
- 2 fluid ounce lemon juice
- 2 fluid ounce vinegar
- 1 cup mayonnaise
- 1 teaspoon salt
- 2 teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 pound coleslaw blend
Whiskey BBQ Sauce
- 32 fluid ounces BBQ sauce base
- ¼ cup brown sugar
- 3 teaspoons black pepper
- 1 teaspoon salt
- 6 fluid ounces whiskey
For the Build
- 4 teaspoons butter per order
- 50 each, Lamb Weston® Waffled Hash Brown
- 1 pound creamy coleslaw
- 3 pounds slow-roasted and smoked pork
- 25 fluid ounces whiskey BBQ sauce
- 1 pound Fresh Gourmet® Crispy Onions
Directions:
Creamy Coleslaw
- Whisk sugar, lemon juice, and vinegar in a mixing bowl until sugar has dissolved. Add mayonnaise, salt, pepper, and cayenne. Mix thoroughly.
- 30 minutes before service, add 1 cup slaw dressing to 1 pound of coleslaw blend. Mix well and hold under refrigeration until ready to use.
Whiskey BBQ Sauce
- Bring BBQ sauce base to a light simmer in a saucepan over medium heat. Turn down the heat and whisk in brown sugar, black pepper, and salt.
- Stir in whiskey and simmer for 10 minutes, stirring occasionally to keep the sauce from scorching. Once the sauce has slightly thickened, hold hot or place in a container under refrigeration to cool.
For the Build
- Place 2 teaspoons of butter on a griddle set on high heat. Add potato waffle and cook for 3 minutes, or until golden brown. Butter additional side, flip and cook for another 3 minutes, or until brown and crisp.
- Place waffle on a hot holding plate and mound ¼ ounce of the creamy coleslaw in the center, making sure the waffle is still visible.
- Place the smoked pork in the center of the slaw. Drizzle with 1 fluid ounce of the whiskey BBQ sauce.
- Top with crispy onions and serve.
Yield: 50
Source:
Chef Jason Hernandez, Blade & Tine Culinary Consulting