josh-skillet5.jpg
Photo by Sarah Jurado
After four years in business, a thriving food truck (Airstream), a new diner, a new family, a book due out next

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Skillet's Lemongrass Pork With Spicy Cabbage Slaw Makes a Great Sandwich (Duh!)

josh-skillet5.jpg
Photo by Sarah Jurado
After four years in business, a thriving food truck (Airstream), a new diner, a new family, a book due out next fall, and the world domination of Bacon Jam, Skillet's Joshua Henderson is spending less time in the kitchen and more time plotting his next move: "I'm at the diner sometimes helping to expedite as well as working the trailer for some events. My strength is ultimately cooking for 10 people, not being on a kitchen line. I made that choice."

Skillet made a splash with their high-end diner food when they launched in August 2007 (read what advice Josh has for new food-truck operators in part one of Grillaxin); so much so, they were featured in Time. Josh recalls, "The first year of a little business that wasn't making a dime to be in Time was just mind-boggling!"

We may not get to have Josh cook our food, but we do get the next best thing. Check out Henderson's recipe for Lemongrass Pork With Ginger Aioli and Spicy Pickled Cabbage Slaw . . . after the jump!

Pork

1 c. red curry paste

6 stalks of lemongrass

1 c. ginger, peeled and sliced

1 c. lime juice

2 c. water or stock

½ c. salt

½ c. brown sugar

5 lbs. pork butt

Thoroughly rub paste all over pork. Put into roasting pan. Add ginger, lemongrass, lime juice, and water. Cover with foil and cook overnight at 200 degrees (8 hours). When done, add salt and pepper and either set aside in the fridge or hold for serving.

Aioli

¼ c. soy sauce

2 green onions, chopped

2 Tbsp. unseasoned rice vinegar

1 Tbsp. golden brown sugar

3 garlic cloves, chopped

3 c. mayonnaise

1 Tbsp. fresh ginger, chopped and peeled

½ c. chopped cilantro

½ c. sweet chili sauce

1 lime, zested

Mix all ingredients, either by hand or with a hand blender.

Slaw

1 head of Napa cabbage

1 c. white vinegar

1 c. water

½ c. salt

½ c. sugar

2 Tbsp. sambal olek or sriracha

¼ c. chopped ginger

½ bunch chopped cilantro

1 tsp. sesame oil

Boil vinegar, water, salt sugar, sambal, ginger, and sesame oil for 10 minutes and pour over julienned cabbage and cilantro. Refrigerate and hold until needed.

Pile it all in a bun (or not) and enjoy!

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