Pulled Pork Focaccia Sandwich

• Arrange the sandwich by first cutting the focaccia in half, horizontally, into two separate pieces. Ensure that each piece is 1 cm thick. Trim away any excess bread from the center to achieve this. Use the trimmed bread for another use.
• You should now have two pieces of focaccia that are of the same size and thickness. One piece from the top of the focaccia, and one from the bottom.
• Lay each piece with the outsides edges facing down. Evenly spread 100 g of the Dilmah Blueberry and Pomegranate emulsion on slice. Repeat with the other.
• Spread the shredded pork belly onto one slice in and even layer, being sure to spread all the way to the edges.
• Invert the other slice of bread onto the shredded pork mixture. Ensure that the edges of the bread align well.
• Cover with plastic film and place in the center of a shallow insert.
• Place another insert on top of the sandwich and place a 1 kg weight on top to provide pressure. Ensure that the inserts and the weight is centered, and that the sandwich is evenly pressed down.
• Place in the refrigerator to allow to fully chill and set.
• When set, remove the plastic film and cut pieces that are 2 cm x 4 cm.
• Finish the dish by placing the sandwich on top of the trimmed bamboo leaf in a suitable serving dish.
• Garnish by piping a small amount of Dilmah Blueberry and Pomegranate tea emulsion on top of the sandwich and placing a blueberry on top of the emulsion.

For the Dilmah Blueberry and Pomegranate Tea emulsion (serving portions: 10)

• Combine the milk, garlic, salt and white wine vinegar in a blender. Mix at high speed for 30 seconds, or until the garlic is thoroughly blended.
• Reduce the speed to medium and uncover the top to allow access to the blending mixture.
• While the mixture is blending, slowly add the vegetable oil in a thin, steady stream.
• Continue until all the oil is emulsified into the milk mixture.
• Transfer the contents to a squeeze bottle and reserve for use later.

For the Dilmah Blueberry and Pomegranate Tea infused milk (serving portions: 380g)

• Add the milk to a suitable sauce pot. Bring to a simmer and remove from the heat. Add the tea and stir well. Cover.
• Allow the tea to steep for 3 minutes. Remove the cover and stir again.
• Replace the cover and continue to steep for an additional 2 minutes.
• Strain well and push lightly on the solids to extract more infused liquid.
• Transfer to a suitable container.
• Cool the mixture down as per SFSMS and hold under refrigeration until ready to use.