What do those two foods – Spicy Pulled Pork and Fried Green Tomatoes – have in common, you may ask? Not a thing, my friend, not a thing.
I had the pork bubbling away in the crockpot when my mom presented me with some green tomatoes and what may be the last bag of bell peppers from her garden.
We were both surprised by how much we loved the Fried Green Tomatoes, and how spicy the Spicy Pulled Pork was. Don’t underestimate the power of the chipotle pepper. I used about 1/3 of the chipotle the Pioneer Woman’s recipe actually calls for, and it was still enough to light up the back of our throats. But it was delicious! It had just the right amount of sweetness to offset that spicy.
Here’s a link to the Pioneer Woman’s recipe for spicy pulled pork.
Now the Fried Green Tomatoes… so easy I could make them more than once every year, which seems to be my current rate of repitition. Perhaps this weekend, in fact.
To fry green tomatoes:
Slice tomatoes in 1/2″ slices.
In a dish, whisk an egg (or two if you’re using a lot of tomatoes) with a generous pinch of salt.
In another bowl, dump about a cup of panko bread crumbs; mix with black pepper and a generous sprinkle of ground thyme.
In a large saucepan, heat about 1/4″ of oil over medium-high heat (hot enough to fry, but not to kick oil bubbles up everywhere).
Dunk each tomato slice in the egg bath, then cover as thickly as possible in the bread crumbs. Place carefully in the pan and fry about two minutes on each side.
Serve with a dipping sauce made of mayonnaise (not Miracle Whip) and a couple healthy dashes of Sriracha sauce.