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 |