Deep Fried Pork Rilettes Sammy?

Lengthy marination, pickling and deep frying all played key roles in this Sunday's culinary-triple-stack of yumminess!

• Hoisin marinated grouper. Oyster Mushrooms. Soy butter.
  

• Sandwich: Pork rilettes, pressed, sliced, breaded, fried. Pickled carrot and radish. Cucumber, cilantro-lime mayo. Mint, Basil, cilantro. Toasted bread with paprika butter.

• "Sesame Chicken"
  

The above photo is the grouper. Small pieces of this fish were marinated overnight in hoisin. This had a mild curing affect on the fish but did not dry it out. The fish was pan seared in the same pan as the oyster mushrooms. A dash of soy sauce a ladle of rich, reduced chicken stock were then added to the pan. This had a slight braising affect on both the mushrooms and the fish. Once the stock reduced to almost nothing (about 1 minute) I added dash of soy sauce and a large pad of butter to the pan. The butter rounded out the sharp flavors of the hoisin and soy and just sort of brought the whole thing together. This was a small 3 bite starter.

These sammys were inspired by Vietnamese style sandwiches and after eating them I decided that I could have dropped the other 2 courses from this dinner and just made bigger sammys. They were really good. I want one right now actually.

Aubrey was playing with her camera last night.
:)

Click on any of these pics to see larger versions!

It seems like every time I make this chicken dish the glaze is different. This time it was May Ploy sweet chili sauce, garlic, ginger, chicken stock, hoisin, soy, fish sauce, lime juice, sriracha and sugar. Overall it was bright and spicy. To balance that I like to drizzle the finished plate with good honey before garnishing with carrot and scallion.