Serves 2, prep time 10 minutes, cooking time 25 minutes
FOR THE BBQ SAUCE
1 tbsp of olive oil
2 small chopped shallots
1 garlic clove crushed
6 tbsp of ketchup
2 tbsp of red grape vinegar
2 tbsp of Chipotle Tabasco
3 tbsp of brown sugar
1 tsp of cayenne pepper
1 tsp of paprika
Salt & pepper
2 shots of whisky (optional)
FOR THE BASE
1 large Arabic flatbread
2 handfuls of mozzarella cheese
1 handful of sliced leeks
1 handful of sliced Romaine lettuce
2 cups of shredded pork
2 cups of BBQ sauce
10 sliced gherkins
3 soft fried free-range eggs
Heat some oil in a pan and add the shallots, garlic and cook until softened.
Add the ketchup, red grape vinegar and Tabasco, reduce the heat and simmer for two minutes.
Next, add the brown sugar, cayenne pepper, paprika and season. Simmer on a low heat for 15 minutes.
Then turn off the heat and stir in the whisky, cover the pan and allow to cool.
Next, preheat the oven to 180 degrees.
Place the shredded pork into a bowl, add the BBQ sauce and combine, keeping two tablespoons of BBQ sauce to serve.
Cover a baking sheet with greaseproof paper, lay the bread on the sheet and add spread over the BBQ pork mix.
Top with cheese and half the leeks. Place in the oven until the cheese has melted.
While the bread is in the oven, cook the fried eggs.
Remove the bread from the oven, top with the remainder of the leeks, sliced pickles and lettuce.
Place the eggs on the bread and the rest of the BBQ sauce, season and serve.