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My version of Eggs Cochon

UncleFred
UncleFred Posts: 458
in EggHead Forum
A while back we spent a lovely week in New Orleans. One of the more memorable breakfasts we had was at the Ruby Slipper on Canal street.  They labeled it their "signature dish" (If you're ever there ya gotta try it...and ya gotta be hungry).

Eggs Cochon
Slow-cooked apple-braised pork debris sitting on a homemade buttermilk
biscuit, topped with poached eggs, finished with hollandaise

So... we had some pulled pork from a cook the other day, made some scratch buttermilk biscuits, and hollandaise sauce. Poached a few eggs and....  (pictures combined and reduced to help the bandwidth less fortunate).


The term "Pork Debris" seems to be something indigenous to the New Orleans area...  If anyone has a preferred method for turning regular pulled pork into debris, I appreciate the input.  Next time I think I'll fry up some of the shredded pork in some bacon fat and apple juice till it gets "crusty" and see if that better matches the flavor/texture of the original dish.
I can make a pretty good Sazerac and I'd love to nail this too... :)



San Diego, CA - Where I've mastered Curmudgeon..working on Recluse.
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Comments

  • NCEggSmoker
    NCEggSmoker Posts: 336
    That sounds really good. I love eggs Benedict but generally forego the Canadian bacon for some nice thick American bacon fried chewy. Never thought to sub pulled pork butt...an idea which now seems so obviously awesome. 
    Raleigh NC, Large BGE and KJ Joe Jr.
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  • buzd504
    buzd504 Posts: 3,877
    edited March 2015
    UncleFred said:

    The term "Pork Debris" seems to be something indigenous to the New Orleans area...  If anyone has a preferred method for turning regular pulled pork into debris, I appreciate the input. 


    @UncleFred

    FWIW, regular "debris" is typically beef.  We have both "debris-style" roast beef sandwiches and sliced roast beef sandwiches down here.

    Debris typically results from a long braise where the meat tends to fall apart, instead of lending itself to slicing.

    If you want to move more towards a pork debris from typical pulled pork, I would probably cook it more in the manner of a pulled beef - smoke the butt to 160 or so, then foil in a pan with some dark beer, maybe some onions and garlic, and a couple of apple wedges.  It should be falling apart at about 200.
    NOLA
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  • UncleFred
    UncleFred Posts: 458
    buzd504 said:
    @UncleFred

    FWIW, regular "debris" is typically beef.  We have both "debris-style" roast beef sandwiches and sliced roast beef sandwiches down here.

    Debris typically results from a long braise where the meat tends to fall apart, instead of lending itself to slicing.

    If you want to move more towards a pork debris from typical pulled pork, I would probably cook it more in the manner of a pulled beef - smoke the butt to 160 or so, then foil in a pan with some dark beer, maybe some onions and garlic, and a couple of apple wedges.  It should be falling apart at about 200.
    Now THAT sounds interesting...and good!!  Gonna have to try that some time. Thanks for the lesson/tip.
    San Diego, CA - Where I've mastered Curmudgeon..working on Recluse.
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  • UncleFred
    UncleFred Posts: 458
    Found a picture of the actual Ruby Slipper dish... looks like I got the layering order wrong and went a bit light on the pork... :s

    San Diego, CA - Where I've mastered Curmudgeon..working on Recluse.
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