I designed this little sandwich bear using a trick I have seen Sheri of Happy Little Bento use often. With a paring knife, I cut two little half circles from the bun, and then pushed them up to make his ears. The face details are cut freehand out of nori. Also in this lunch: a clementine from Schletewitz Family Fruit Stand, broccoli, a few black grapes, and two baby carrots.
Coleslaw Recipe
1/2 head of cabbage, sliced thinly
1 carrot, shredded
1/4 cup mayonnaise
2 tblsp sour cream
2 tsp rice vinegar
2 tsp mustard
1 tblsp sugar
1 tsp dried dill weed
salt and pepper to taste
Combine cabbage and carrot in a bowl. Combine the rest of the ingredients in another bowl, then toss this dressing with the cabbage and carrot mixture. Makes enough for about 8 to 10 bento servings. Goes great with pulled pork!
Slurp-worthy! Love your bun-bear too, awwww! Bet you totally enjoyed this one Michelle. By coincidence, I made slow-cooked pork too. Weird!
ReplyDeleteTotally weird, sheri! I guess we all had slow cookers on the brain. I usually think of slow cookers and cold weather, but this was super simple and we have pork for a few days. Yum!
ReplyDeletecutie cutie yum yum.. :)
ReplyDeletethe pull pork sure taste great to me..
have you try serve it with steamed hot rice.. should be nice too..
I had pulled pork last week, but I was too lazy to fix it myself; it was a package from Costco. Yours probably costs less, tastes better, and has no unpronounceable ingredients.
ReplyDeleteLove the teddy!!! So cute!!! bbq pull pork, that is delicious! like I mentioned on Sheri's blog, you can make pull pork quesadillas!! :)
ReplyDeleteThe bear bun is sooo cute! ^^
ReplyDeleteVery cute!
ReplyDeleteI bought a package of miso from our local store and it is sitting in my fridge since I am not really sure what to do with it... Help!
Ahh.. I missed so many post in you blog. This bento is so cute!!! XD
ReplyDeleteThanks for the great suggestion, Bobo! Next time I will definitely serve it up with rice. :)
ReplyDeleteHa ha, dragonmamma! My hubby makes a strange spice concoction to put on meats. He calls it Dirty Dave's Dry Rub. I am affraid of what's in it. :)
ReplyDeleteMrs. P! You must be reading my mind. I totally made a pulled pork quesadilla, which will be my next post. :)
ReplyDeleteThank you tatabonita! He's pretty adorable.
ReplyDeleteHi Sonja! Miso can be used in all sorts of ways. Try adding a spoonful to marinades, soups, or salad dressings. Think of how you might use soy sauce, and consider it like that kind of ingredient. And I know that Ohayobento puts some miso in her water to steam veggies, to give it even more flavor. Good luck! Have fun!
ReplyDeleteHi Sysyl! Glad to see you again. The bear bento says hi, too. :)
ReplyDeleteLooks like everybody than me knows pulled pork and slow cookers... I am using a slow cooking method for meat but in the oven at 80°C/176F. I think we don't have slow cookers here in Germany - or did I miss a trend?
ReplyDeleteVery cute, yummy!
ReplyDeleteHallo einfachbento! A slow cooker will heat food between 170 °F (77 °C) on low, to perhaps 190-200 °F (88-93 °C) on high. You can do similar slow cooking in your oven overnight. I used a pork shoulder, which my husband covered in a spice rub. We let it sit in the fridge for a few ohours with the spice rub on it, then put onions, some barbeque sauce, and some ginger ale in the slow cooker and let it go for about 8 hours on low. A covered pot in the oven would work as well. Low heat, and minimal liquid (you don't want to cover it with liquid).
ReplyDeleteThank you Lucky's Luna!
ReplyDeleteHello SonomaBento,
ReplyDeleteThx for your information. But one (two) question(s) yet: What's the size/weigth of your pork shoulder? What spices are you using?
The ingredients sound interesting (the ginger ale) - I will try it sometime the next weeks and let you know. Slow cooking w/o lid-on (baking at 80 °C) is a well-known procedure so I'm looking forward to try it with lid on. I'm curious of (for?) the result.
Hi einfachbento, I used a bigger piece of pork, about 5 pounds. The spice rub is a secret guarded closely by my husband (ha ha) but it includes salt, pepper, paprika, mustard powder, and other yummy spices. You can use really any kind of liquid (cola, broth, apple juice) but make sure you are not covering the meat. Maybe covering up to 1/4 or 1/3 of the meat. Good luck!
ReplyDelete