Plateau Magazine June-July 2023

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Kālua Pork Sliders slow-cooked with Lemongrass Slaw Approximately 30 sliders (2-3 per person) Ingredients 4-5 pound boneless skinless pork shoulder 1 tablespoon pink Himalayan sea salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 cup packed dark brown sugar 2 tablespoons vegetable oil 1 package banana leaves, thawed if frozen and rinsed 2 cups stock, dark beer, or water 2 tablespoons liquid smoke 1 1/4 cups Lemongrass Aioli 1/4 cup pineapple juice, plus more to taste 8 cups shredded red cabbage (about 1 small head) 8 cups shredded green cabbage (about 1 small head) 30 Hawaiian sweet rolls (slider size), sliced and lightly toasted 110 | ThePlateauMag.com Directions: 1. Preheat the oven to 300°F. 2. Pat the pork dry with paper towels and then season with the salt, garlic powder, onion powder and brown sugar, pressing to make sure the spices adhere. 3. Add the oil to a large, heavy-bottomed oven-safe pot like a Dutch oven over medium heat. Once the oil begins to shimmer, add the pork and sear until browned all over, about 2-3 minutes per side. Transfer the pork to a plate then deglaze the pot with the stock and liquid smoke, scraping the bottom to pull up any brown bits. Remove the pot from heat. 4. Lay out several pieces of the banana leaf (enough to wrap the pork) and place the pork fat side up in the center. Fold the corners of the leaves over and around the pork to encase it. Carefully transfer the banana leaf-wrapped pork seam-side down in the pot with the liquid. 5. Roast until the pork is fall-apart tender and reaches an internal temperature of 190-195°F, about 3-4 hours. Rest the pork for 1 hour in the banana leaf and then transfer to a cutting board and discard the leaves. 6. While the pork is roasting, make the slaw. Add the lemongrass aioli to a large mixing bowl and whisk in the pineapple juice, adding more to taste if you’d like it sweeter. Add the red and green shredded cabbage, toss to combine, and season to taste with additional salt. Refrigerate until you’re ready to assemble the sliders. 7. Shred the pork, transfer to a mixing bowl, and toss with a few tablespoons of the cooking liquid from the pot. Season to taste with additional salt. 8. Assemble the sliders by heaping even portions of the pulled pork onto the bottom buns and then topping with a generous portion of the slaw and the top buns.
Celebrating 40 Years of Fine Dining! Enjoy international cuisine while overlooking beautiful Lake Sequoyah. Book Reservations by phone or online with RESY Open nightly, 5:30-9pm PHOTO CHELSEA CRONKRITE Curried Chicken served with jasmine rice and papadum at Highlands Tavern. American Ready to Eat? Use our restaurant listings to find the best eating and drinking on the plateau. 4118 Kitchen + Bar (H) 64 Highlands Plaza, 828-526-5002. With a casual dining ambience, this New American cuisine eatery offers a delectable menu that changes seasonally, using fresh, local ingredients. Craft cocktails, beer and wine. Lunch and dinner Tue-Sun. Brunch HQ (H) 137 Main St., 828-820-8686. A breakfast and lunch café serving locally sourced American fare, fresh baked goods and house-squeezed juices. Open Wed-Mon. Cornucopia Restaurant (C) 16 Cashiers School Rd., 828-743-3750. A cozy open-air cottage is a local staple, serving an American menu of soups, salads, sandwiches and entrees. Try their Savannah crab cakes, trout piccata, chicken pot pie or famous house Reuben. Lunch and dinner, seasonally. Panthertown Cafe (T) 16614 Rosman Hwy, 828-883-5551. A casual and family-friendly eatery serving country-style breakfast and lunch. Eggs, bacon and biscuits, and tasty burgers and sandwiches. 7:30 a.m. - 3 p.m. Mon-Fri (Sat-Sun seasonally). Mica’s Restaurant & Pub (S) 25 Logan Creek Trail, 828-743-5740. A down-home tavern serving American cuisine like NC rainbow trout, filet mignon and prime rib. Burgers, sandwiches, soups, salads and pizza. Large covered patio with a fire pit and live music. Full bar, beer and wine. Lunch and dinner daily. Mountain Fresh Grocery & Wine Market (H) 521 E. Main St., 828-526-2400. An upscale grocery and specialty shop that offers a deli, grill, wood-fired pizza, bakery, butcher and wine. Stop in for breakfast, lunch or dinner daily, enjoy a glass of wine or craft beer, or take home a dinner-to-go during winter season. Catering and custom cakes are available. Primary Restaurant + Bar (H) 310 Main St., 828-526-3555. A contemporary American eatery with classy digs and a large bar area. Salads, burgers and sandwiches for lunch and entrees for dinner. Try the braised lamb shank, sesame seared ahi tuna and Carolina trout. Full bar, wine and beer. Lunch and dinner Mon-Sat. The Hidden Valley Tavern (S) 3638 US-64, 828-866-3144. High end food from down to earth people. Blend of American and Italian Cuisine. For lunch, try the Penne Alla Vodka or Salmon Piccata. For dinner, try the pecan-crusted trout or the fillet. Closed Sunday and Monday. Locations: (C) Cashiers; (H) Highlands; (S) Sapphire; (SM) Scaly Mountain; (T) Lake Toxaway 1536 Franklin Road, Highlands 828-526-2338 ontheverandah.com Blue Hound BARBECUE NOW OPEN!! 7420 Dillard Rd Scaly Mountain (at Highlands Outpost) Classic BBQ Delicious Sides Homemade Puddin' Supр-fast and Friendly Sрvice! www.bluehoundbarbecue.com June/July 2023 | 111
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Plateau Magazine June-July 2023

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