Pork Fish Sticks

• Pulled pork from Scallops with Pulled Pork (page 30)
• 6 sheets gelatin
• 1 /12 cups (375 ml) BBQ Sauce (page 176)
• 3 tablespoons chopped French shallots
• Salt and pepper
• 2 cups (255 g) all-purpose flour
• 2 tablespoons Old Bay seasoning (optional)
• 4 eggs
• 1 cup (250 ml) milk
• Salt and pepper
• 4 cups (170 g) panko (Japanese bread crumbs), crushed in the bag(s) between your hands to powder a bit
• Canola oil for deep-frying

1. At Joe Beef, we smoke the pork butt for 10 hours for this recipe.
2. If you have a smoking device (see page 146), we suggest you use it.
3. But if not, no problem; just roast it in the oven as directed.
4. When the pork is ready, shred it and set it aside; do not add the BBQ Sauce yet.
5. Bloom the gelatin sheets in a bowl of cool water to cover for 5 to 10 minutes, or until they soften and swell.
6. Meanwhile, heat the BBQ Sauce in a large saucepan over medium heat until warmed through.
7. Remove the saucepan from the heat.
8. Gently squeeze the gelatin sheets, add to the sauce, and whisk until completely dissolved.
9. Add the shredded pork to the sauce and mix well.
10. Stir in the shallots, taste, and correct the seasoning with salt and pepper.
11. Line a rimmed baking sheet with plastic wrap.
12. Transfer the meat mixture to the baking sheet and press well and evenly.
13. Cover with plastic wrap and refrigerate for at least 2 hours or up to 4 days.
14. To ready the breading, set up three bowls.
15. In a shallow bowl, mix together the flour and the Old Bay seasoning.
16. In a second bowl, whisk together the eggs, milk, and a pinch each of salt and pepper.
17. Put the panko in a third bowl.
18. Unmold the chilled meat mixture on a cutting board by turning the baking sheet upside down and using your fingers to gently remove the meat (its okay if it breaks up a little as you can re-form it with your hands).
19. Cut the meat into fish sticksized sticks.
20. Now, set up the bowl assembly line.
21. Carefully toss the sticks in the fl our, then in the egg mixture, and then, with a clean hand, in the panko.
22. If you feel unsure of the resistance of your breaded crust, you can repeat the egg and panko steps, hence doubling the crust.
23. Lay the pork sticks on a clean baking sheet and refrigerate uncovered in a single layer for about 15 minutes to dry out a bit.
24. Meanwhile, pour the oil to a depth of 3 inches (7.5 cm) into your deep fryer and heat to 350F (180C).
25. Working in batches of 5 or 6 sticks, fry for 3 to 4 minutes, until golden and crisp.
26. (Remember to let your fryer return to its initial temperature between batches; respect that little orange light!)
27. Remove the sticks from the oil, pat dry with paper towels, and let cool for 3 or 4 minutes.
28. Season to taste with salt and pepper and serve.

pork, gelatin, bbq sauce, shallots, salt, flour, bay seasoning, eggs, milk, salt, bread crumbs, canola oil

Taken from www.epicurious.com/recipes/food/views/pork-fish-sticks-388846 (may not work)