Serves 2, prep time 10 minutes, cooking time 25 minutes
INGREDIENTS
FOR THE BBQ SAUCE
1 tbsp of olive oil
2 small shallots, chopped
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
FOR THE BASE
1 large flatbread
1 cup of mozzarella cheese
½ cup of sliced leeks
½ cup of sliced Romaine lettuce
2 cups of shredded pork
2 cups of BBQ sauce
10 sliced gherkins
3 soft fried free-range eggs
METHOD
FOR THE BBQ SAUCE
Heat the oil in a pan, add the shallots, garlic and cook until softened.
Pour in 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, cover the pan and allow to cool.
FOR THE BASE
Preheat the oven to 180ºC. Place the shredded pork in a bowl, add the BBQ sauce and combine, (keeping two tablespoons of BBQ sauce to serve).
Line a baking sheet with greaseproof paper, lay the bread on the sheet and spread over the pork.
Top with cheese and half the leeks. Place in the oven until the cheese melts, meanwhile fry the eggs.
Remove the bread from the oven, top with the remainder of the leeks, sliced pickles and lettuce.
Place the eggs on top, pour over the remainder of the BBQ sauce, season and serve.
