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1
Place the ricotta in a strainer lined with cheesecloth over a bowl and let drain in the refrigerator for at least 2 hours.
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2
Discard liquid.
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3
Combine the strained ricotta and shredded pork in a bowl and season with salt and pepper.
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4
Fill each squash blossom with the pork-cheese mixture and twist the top of the blossom to secure the filling while frying.
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5
Fill a large, heavy saucepan halfway with oil and heat on the stove until the temperature reaches 360 degrees F.
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6
Dredge each filled squash blossom in the rice batter to coat completely.
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7
Fry the squash blossoms in batches until lightly golden brown, turning once.
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8
Drain on a plate lined with paper towels and sprinkle with salt.
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9
Drizzle some of the black pepper vinaigrette in the center of a serving plate and place 2 squash blossoms on top for each serving.
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10
Serve hot.
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11
1 (2-pound) pork butt, cut into 2-inch cubes
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12
2 cups your favorite BBQ sauce
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13
2 cups rice vinegar
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14
1 large red onion, coarsely chopped
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15
Salt and freshly ground pepper
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16
Preheat oven to 300 degrees F. Place pork cubes in a medium roasting pan.
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17
Stir together the BBQ sauce, vinegar, and onion and then pour mixture over the pork and season with salt and pepper.
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18
Cover the pan with foil and cook in the oven for 3 1/2 to 4 hours or until the meat is fork tender.
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19
Let cool in the braising liquid, then drain the liquid from the meat and shred the meat into bite-sized pieces.
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20
2 cups cold water
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21
2 cups rice flour
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22
Salt
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23
Whisk together water and flour until smooth and season with salt.
-
24
Let sit 10 minutes before using.
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25
1/2 cup rice vinegar
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26
1 heaping tablespoon Dijon mustard
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27
1/4 teaspoon salt
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28
1/2 teaspoon whole black peppercorns
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29
2 teaspoons honey
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30
3/4 cup extra-virgin olive oil
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31
Combine vinegar, mustard, salt, pepper, and honey in a blender.
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32
With the machine running, slowly add the oil until emulsified.
