Recipe: Sloppy Lo Batch



Recipe Preparation

  1. In a large rondeau over low to medium heat add the oil blend, the onions, red peppers, green peppers, garlic and ginger and sweat down. Add salt as desired here to help the process along. Additionally, cover the rondeau and keep on low heat stirring every 5 minutes or so until the mixture becomes nicely stewed down.
  2. Next add the ground pork with the salt and allow it to render and brown, stirring frequently with a wooden spoon or a high heat spatula ensuring nothing sticks to the pan or burns. Break up the ground pork with a wooden spoon or a metal potato masher so that the pork is broken up into small granules and is uniform in size.
  3. Pour off the excessive fat & reserve for further recipes or discard.
  4. Add the tomato paste, smoked paprika and crushed red pepper flakes to the rondeau and allow it to caramelize into the meat.
  5. Next stir in the vinegar, fish sauce, soy, brown sugar, water, ketchup, mustard, hoisin and sriracha until fully combined and allow the sloppy lo mixture to reduce down on low heat to the right viscosity. Continue to stir as needed throughout.
  6. To cool pour the sloppy lo mixture into two hotel pans and allow to completely cool under refrigeration.
  7. Store in desired containers for further recipe needs.

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