Pork Hawaiian roll sandwiches with blackberries

Preparation

Pulled Pork:

• Finely shred the pre-cooked pork meat and set aside.
• Heat two teaspoons of oil in a large pan over medium-high heat.
• Add the onions and cook until transparent and slightly golden.
• Add the garlic and cumin powder and mix well.
• Add the tomatoes and keep stir-frying until they start to collapse and the garlic has lost its raw scent.
• Deglaze the pan with chicken broth, remove the cooked ingredients, and set aside.
• In a different pan, heat the two remaining teaspoons of oil over medium-high heat.
• Add the shredded pork and sauté until golden, hot, and crunchy on the edges.
• Add the cooked vegetables and salt; stir well to combine, and set aside.

Blackberry compote:

• Heat the oil in a pot and sauté the shallots until transparent.
• Deglaze with port wine and reduce to a thick syrup consistency.
• Add the mashed blackberries, roasted bell peppers, and chocolate, and boil.
• Add the blackberries cut in half.
• Remove from the heat and allow to cool at room temperature; season with salt to taste and set aside.

Mini-sandwiches assembly

• Cut a thin slice, approximately 1 cm, off the center of each bread roll and discard it; this reduces the amount of bread and balances texture.
• Toast both halves of the bread roll.
• Spread 1 teaspoon of compote on the lower half of the bread.
• Cover the compote with 0.5 oz shredded pork mixture, followed by 2 slices of pickled jalapeño, and then the remaining bread.