North Carolina BBQ sauce is known for containing a large proportion of mustard - the recipe here is really a chimera of North Carolina and Kansas City sauce, which has a tomato, vinegar and sugar base. Using baked beans here means that the beans can be made really quickly, although you can soak and boil your own if you want to use different types: pinto or aduki beans would work well. I'm shameless about using garlic powder here - do it for authenticity. It really does make a difference compared to the real stuff. If you're a total natural lover, make the marinade as a rub with garlic cloves and more oil. Custom the beans with Coke, bourbon, honey, bacon etc. if you have a preference, or stir in some decent BBQ sauce if you want to. This also works well with chicken, beef, smoked turkey...
For the Pork For the Carolina Kansas Beans
boneless pork steaks shallots or onion, medium diced
garlic powder sunflower oil (or another frying oil)
smoked paprika tomato puree
mild chilli powder American-style deli mustard (the yellow stuff)
salt & black pepper malt vinegar
thyme smoked paprika
rosemary garlic powder
mixed spice
salt & black pepper
Worcestershire sauce
apple sauce
canned beans in tomato sauce
1. Mix the dry rub for the pork together. Smear the pork with some sunflower/rapeseed oil and liberally rub with the spice mix. Leave it on the side - it doesn't have to be marinading for ages.
2. Heat the oil in a large saucepan or sauteuse - add the onion and start them on a high heat to colour them, then reduce the heat to cook them until soft.
3. Heat a griddle pan for the pork with a touch more oil until it's smoking.
3. Add in a good spoon of tomato puree to the onions, about the same amount of mustard and heat quickly. Deglaze with some malt vinegar then add smoked paprika, garlic powder and mixed spice to taste.
4. Start to griddle the pork steaks over a high heat, leaving it to char before turning it over.
5. Add the beans to the onion mix and stir everything together thoroughly. Taste for seasoning, and add Worcestershire and apple sauces to taste.
6. When the pork is cooked, leave it to rest in a sealed foil package, shiny side in, before emptying the juice into the beans and serving everything hot.
SOUNDTRACK: Florida Georgia Line - Cruise, or Get Your Shine On.
For the Pork For the Carolina Kansas Beans
boneless pork steaks shallots or onion, medium diced
garlic powder sunflower oil (or another frying oil)
smoked paprika tomato puree
mild chilli powder American-style deli mustard (the yellow stuff)
salt & black pepper malt vinegar
thyme smoked paprika
rosemary garlic powder
mixed spice
salt & black pepper
Worcestershire sauce
apple sauce
canned beans in tomato sauce
1. Mix the dry rub for the pork together. Smear the pork with some sunflower/rapeseed oil and liberally rub with the spice mix. Leave it on the side - it doesn't have to be marinading for ages.
2. Heat the oil in a large saucepan or sauteuse - add the onion and start them on a high heat to colour them, then reduce the heat to cook them until soft.
3. Heat a griddle pan for the pork with a touch more oil until it's smoking.
3. Add in a good spoon of tomato puree to the onions, about the same amount of mustard and heat quickly. Deglaze with some malt vinegar then add smoked paprika, garlic powder and mixed spice to taste.
4. Start to griddle the pork steaks over a high heat, leaving it to char before turning it over.
5. Add the beans to the onion mix and stir everything together thoroughly. Taste for seasoning, and add Worcestershire and apple sauces to taste.
6. When the pork is cooked, leave it to rest in a sealed foil package, shiny side in, before emptying the juice into the beans and serving everything hot.
SOUNDTRACK: Florida Georgia Line - Cruise, or Get Your Shine On.