Pork Rambler Biscuit
Recipe provided by Holler & Dash
Photography by Kyle Ripley, Haigwood Studios
Yield: 1 serving
soybean oil as needed for frying
1/2 cup julienned onions
2 tablespoons buttermilk
3/4 cup seasoned flour dredge, divided*
kosher salt and pepper to taste
1 2-ounce portion Heritage pork loin
1/4 cup Nashville Jam Co. Blackberry Jam
3/4 cup softened unsalted butter
1 freshly baked biscuit
In a fryer or large skillet heat oil to 350 degrees.
In a mixing bowl combine onions and buttermilk. Toss well to evenly coat. In another bowl, place 1/2 cup seasoned flour dredge. Toss onions evenly into dredge, lift slices out of dredge, drop into fryer or skillet and fry for 2 minutes until golden brown. Remove from fryer with a slotted spoon and drain on a paper towel-lined plate. Sprinkle onion straws with salt and pepper.
To mixing bowl, add remaining 1/4 cup seasoned flour dredge. Coat pork in dredge then fry pork for 1 1/2 minutes or to an internal temperature of 145 degrees. Remove from fryer and drain on a paper towel-lined plate. Sprinkle with salt and pepper.
For blackberry butter, to a mixing bowl, add jam then pinch off butter in dime-size pieces and add to mixing bowl. Season with scant pinch salt. Fold together gently with a spatula.
To serve, split biscuit and place 1 ounce blackberry butter on bottom of biscuit. Top with pork loin, another ounce blackberry butter, onion straws, and biscuit top. Serve immediately.
*Season flour to taste with a mixture of kosher salt, freshly ground black pepper, oregano, chili powder, coriander, garlic powder, and/or cayenne.
Flavors pairing suggestion: Tormaresca Primitivo Salento Torcicoda
HOLLER & DASH
1085 Howell Mill Road