Donkaas Breakfast Sandwich

  • Four 6 oz. Pork Chops, sliced
  • 1 tsp. Salt
  • 2 tsp. Sesame Oil
  • 1 tsp. White Pepper
  • 1 tsp. Shiitake Mushroom Powder
  • 1 Tbsp. Soy Sauce
  • 2 Tbsp. Cooking Rice Wine
  • 1 tsp. Ground Cloves
  • 2 Tbsp. Ginger Powder
  • 2 Tbsp. Palm Sugar
  • 1 tsp. Baking Soda
  • 2 Tbsp. water or as needed
  • 1 cup Cornstarch
  • 1 cup Besan (Chickpea or Garbanzo) Flour
  • Butter
  • 4 Brioche Hamburger Buns or your preferred choice of bread for sandwiches
  • Korean Spicy Mustard Sauce (recipe to follow)
  • 4 pieces of Pork Chop, prepared as instructed below
  • Gravy (recipe to follow)

Gravy:

  • ½ White Onion, sliced
  • 1 Tbsp. Green Peas
  • 1 Tbsp. Carrots
  • 1 small Potato, sliced
  • 4 Tbsp. All Purpose Flour
  • 2 cups Beef Broth
  • 1 Tbsp. Oyster Sauce
  • 1 tsp. Worcestershire Sauce
  • 1 tsp. Soy Sauce
  • Salt to taste

Korean Spicy Mustard Sauce:

  • 2 Tbsp. Gochujang
  • 2 Tbsp. Sambal Oelek
  • 2 Tbsp. Yellow Mustard
  • 2 Tbsp. Sweet Onion, minced
  • 1 4-oz. Pork Chop
  • ¼ tsp. ground cumin
  • Salt and pepper, to taste
  • 2 oz. distilled vinegar (for poaching water)
  • 2 whole eggs
  • 3 oz. Roasted Garlic Yogurt (recipe to follow)
  • 3-4 mint leaves (tops)
  • 4-5 parsley leaves
  • 2 chives (cut into 1-inch-long pieces)
  • 1½ oz. Chili Oil (recipe to follow)
  • ½ lemon, juiced

Roasted Garlic Yogurt:
Yield: 2 cups

  • 1 head (bulb) of garlic
  • 1 Tbsp. extra virgin olive oil
  • 1½ cups Greek yogurt
  • 1 Tbsp. freshly squeezed lemon juice
  • Salt, to taste

Chili Oil:
Yield: 1 cup

  • 2 tsp. chili flakes
  • ¼ tsp. paprika
  • 1 cup extra virgin olive oil
  • ¼ tsp. salt
  • 1 lb. Ground Pork
  • Chorizo Seasoning
  • Pico de Gallo
  • 4 cups hash browns, cooked
  • 4 eggs, sunny-side up

Chorizo Seasoning

  • 2 cup white vinegar
  • 2 Tbsp. paprika
  • 2 Tbsp. chili powder
  • 1 Tbsp. sea salt
  • 1 tsp. granulated garlic
  • ½ tsp. ground oregano
  • ¼ tsp. ground cumin
  • ¼ tsp. ground coriander

Pico de Gallo

  • ¾ pound tomatoes, seeded and finely diced
  • ¼ cup cilantro, chopped
  • ¼ cup white onion, finely chopped
  • ¼ small jalapeno, seeds removed and finely diced
  • ¼ tablespoon freshly squeezed lime juice
  • Sea salt to taste
  • 1 fresh avocado, sliced
  • 4 cups hash browns, prepared
  • 4 eggs, sunny-side up
  • 1⅓ cups chickpea flour
  • 2 tsp. salt
  • 2 tsp. Indian Spice Mix (recipe follows)
  • 1 cup finely chopped cilantro leaves, packed
  • 1 tsp. grated ginger
  • 1 tsp. minced roasted jalapeño
  • 1 cup + 2 oz. water
  • 5 Smoked Sausage links
  • Eggs, scrambled
  • Leeks and scallions
  • Sweet potato puree

Indian Spice Mix:
Makes enough for 40 crêpes

  • 1 Tbsp. ground clove
  • ¼ cup powdered cardamom
  • ¼ cup powdered ginger
  • 3 Tbsp. ground cinnamon
  • ½ cup cayenne pepper
  • ½ cup black pepper
  • ¼ cup paprika
  • ½ cup salt

Sweet Potato Puree:

  • 1 sweet potato
  • Salt and pepper, to taste
  • 2 Tbsp. cooking oil
  • 2 cloves garlic, finely chopped
  • 2 onions, 1 finely chopped and 1 finely diced
  • Salt, to taste
  • ½-inch ginger, julienned
  • Pinch of turmeric powder
  • ¼ tsp. red chili powder
  • ¼ tsp. cumin powder
  • ¼ tsp. coriander powder
  • 1 lb. Marinated Pulled Chicken (recipe to follow)
  • ¼ tsp. black pepper, freshly ground
  • 1 tsp. cooking oil (for parathas)
  • 4 medium-sized parathas (fresh or frozen, or substitute tortillas)
  • 3 eggs, beaten well
  • 2-3 mint leaves
  • 8-10 cilantro, finely chopped
  • 1 lemon, cut in wedges
  • ¾ cup tomato jam (recipe to follow)
  • ½ cup green chili chutney (recipe to follow)
  • 1 cup cucumber raita (recipe to follow)

Marinated Pulled Chicken:

  • ½ tsp. lemon juice
  • ⅛ tsp. coriander powder, toasted
  • ⅛ tsp. cumin powder
  • Pinch turmeric powder
  • ⅛ tsp. red chili powder
  • 1 lb. Pulled Chicken

Tomato Jam:

  • 2 Tbsp. sesame oil
  • 1 tsp. black mustard seeds
  • 4 oz. red onion, thinly sliced
  • 1 lb. grape tomatoes
  • 2 Tbsp. jaggery or brown sugar
  • ¾ tsp. red chili powder
  • Salt, to taste

Green Chile Chutney:

  • 2 tsp. sesame oil
  • 1 tsp. black mustard seeds
  • ½ tsp. asafoetida powder
  • 1 whole, 2-inch piece red chile, dry
  • 1 sprig (about 12 leaves) curry leaves
  • 8 whole serrano peppers, chopped
  • 4 Tbsp. brown sugar
  • 4 Tbsp. tamarind paste

Cucumber Raita:

  • ½ cup plain yogurt, strained
  • ½ cup shredded and squeezed English cucumber
  • 2 Tbsp. chopped cilantro
  • 2 tsp. chopped green onions
  • ¼ tsp. ground cumin, toasted
  • 1 tsp. lime juice, fresh
  • Salt, to taste
  • 4 pieces ciabatta bread, toasted
  • 1 lb. crispy Carnitas (recipe follows)
  • 1 roasted California sweet potato (recipe to follow)
  • 4 oz. aji verde sauce (recipe to follow)
  • 4 pan-plantains (recipe to follow)
  • 1 pt. salsa criolla (recipe to follow)

Crispy Carnitas

  • 1 lb. Carnitas Pork
  • 1 Tbsp. paprika
  • ½ Tbsp. chili powder
  • ½ Tbsp. cumin
  • Salt, to taste

California Sweet Potato

  • 1 California sweet potato
  • 1 Tbsp. olive oil
  • Salt and pepper, to taste

Aji Verde

  • 2 jalapeños, seeded
  • 1 Tbsp. aji amarillo paste
  • 1 cup picked cilantro
  • 1 clove garlic
  • 1 Tbsp. olive oil
  • 1 Tbsp. white wine vinegar
  • 1 Tbsp. lime juice
  • ½ cup mayonnaise
  • Salt and pepper, to taste

Fried Eggs

  • 1 Tbsp. canola oil
  • 4 eggs
  • Salt and pepper, to taste

Fried Plantains

  • Plantains
  • Oil for frying
  • Salt and pepper, to taste

Salsa Criolla

  • 1 pt. cherry tomatoes, sliced in half
  • Juice of 1 lime
  • ¼ red onion, sliced paper-thin
  • 1 Tbsp. shaved cilantro
  • 2 Tbsp. olive oil
  • Salt and pepper, to taste
  • 8 slices Texas toast
  • 8 oz. Hickory Smoked Ham, sliced
  • 8 oz. whole milk mozzarella cheese, sliced
  • 1 tsp. dry oregano
  • 6 eggs, soft scrambled
  • ½ cup mayonnaise
  • ½ cup heavy whipping cream
  • 1 egg yolk
  • 1 Tbsp. Dijon mustard
  • ¼ cup whole milk mozzarella, shredded
  • ¼ cup Parmesan, grated
  • 4 6-oz. servings Steamed Rice (recipe follows)
  • 1 lb. marinated, cooked Pork Belly, skinless, thinly sliced about ⅛ inch or less (recipe to follow)
  • 4 oz. kimchi (available at any well-stocked Asian grocer)
  • 4 oz. pickled daikon and carrot (available at any well-stocked Asian grocer)
  • 8 slices cucumber, ¼-inch slices
  • 4 hard-cooked eggs, sliced
  • 4 leaves Korean perilla or shiso, julienned

Marinade for Pork Belly:

  • 1 lb. Pork Belly, skinless, thinly sliced about 1⅛ inch or less
  • 2 Tbsp. gochujang
  • 1 tsp. gochugaru or chili flakes
  • 2 Tbsp. soy sauce
  • 2 Tbsp. sugar
  • 1 Tbsp. sesame oil
  • 1 Tbsp. minced ginger
  • 3 cloves garlic, minced
  • 1 onion, sliced
  • 1 Tbsp. lime juice
  • 1 tsp. ground black pepper
  • 1 tsp. salt

Steamed Rice:

  • 2 cups rice
  • Water to cover
  • 1 lemon
  • 1 tsp. granulated sugar
  • 4 slices uncured Bacon, cut into 1-inch pieces
  • 1 clove garlic, shaved
  • 2 cups chopped dandelion greens, loosely packed
  • Salt and pepper, to taste
  • 1 Tbsp. extra virgin olive oil
  • 3 whole eggs slightly beaten
  • 2 oz. Graviera cheese, shredded
  • 1 large pocket pita