Ingredients

• 1 1/2 cups ricotta cheese
• Braised Pork, recipe follows
• Salt and pepper
• 20 squash blossoms
• Canola oil or peanut oil, for frying
• Rice Batter, recipe follows
• Black Pepper Vinaigrette, recipe follows

Directions

Braised Pork:

1 (2-pound) pork butt, cut into 2-inch cubes

2 cups your favorite BBQ sauce

2 cups rice vinegar

1 large red onion, coarsely chopped

Salt and freshly ground pepper

Preheat oven to 300 degrees F. Place pork cubes in a medium roasting pan. Stir together the BBQ sauce, vinegar, and onion and then pour mixture over the pork and season with salt and pepper. Cover the pan with foil and cook in the oven for 3 1/2 to 4 hours or until the meat is fork tender. Let cool in the braising liquid, then drain the liquid from the meat and shred the meat into bite-sized pieces.

Rice Batter:

2 cups cold water

2 cups rice flour

Salt

Whisk together water and flour until smooth and season with salt. Let sit 10 minutes before using.

Black Pepper Vinaigrette:

1/2 cup rice vinegar

1 heaping tablespoon Dijon mustard

1/4 teaspoon salt

1/2 teaspoon whole black peppercorns

2 teaspoons honey

3/4 cup extra-virgin olive oil

Combine vinegar, mustard, salt, pepper, and honey in a blender. With the machine running, slowly add the oil until emulsified.