Bo Ssam sliders & Paso Robles
In addition to the fried rice previously described, we used the bo ssam leftovers to make pulled pork sliders. I bought brioche mini buns from Draeger’s, warmed up the bo ssam, squirted some gochujang on the meat, and topped it with Vietnamese do chua (pickled carrots & daikon). On the side were some sliced dill pickles, a recipe I am still perfecting. Last night, I tried Andrew Zimmern’s recipe…I’ll know the results in a few days!
For my birthday a few weeks ago, we spent the weekend Paso Robles to explore the wine region. I LOVED it and would highly recommend it to anyone looking for good, reasonably-priced wines served by friendly locals, often the winemakers themselves.