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