Ribwich

Cut the pork into pieces and freeze briefly to firm it before it goes through the food processor.

Whisk the water, instant yeast and sugar together in the mixer bowl.

Whisk the semolina evenly into the bread flour, then add it to the liquid and mix to a shaggy dough.

Add the oil and salt and knead until the dough passes the windowpane test; it stays very wet, so handle it with oiled hands.

Proof at room temperature one to one and a half hours, until doubled in size.

Cut the pork shoulder into about one inch cubes.

Process the pork in batches with the ground rosemary, streaming in ice water while the machine runs, until it emulsifies into a smooth whipped farce.

Divide the risen dough and roll each piece into a log about 12 inches long: pat out to a rectangle, fold in thirds, roll up, taper the ends and turn seam side down.

Let the shaped loaves rise.

Press the pork farce into a lubricated silicone mat to form ribbed patties, eyeballing the size.

Freeze the formed patties.

Dust the risen loaves with semolina and slash each one down the middle.

Bake at 350F.

Thinly slice the cucumbers into a container.

Add the garlic clove, dried dill, mustard seed, kosher salt, sugar, bay leaf and tellicherry peppercorns to the cucumbers.

Bring the white vinegar and water to a simmer and pour over the cucumbers.

Stir until the salt and sugar dissolve, cover and let sit about 45 minutes.

Combine the tomato paste and water in a pan.

Add the molasses, sugar, high fructose corn syrup, vinegar, liquid smoke, garlic powder, onion powder and smoked paprika and whisk to incorporate.

Simmer on the stove top about 30 minutes until thickened; no cornstarch is added because it thickens on its own.

Thinly slice the white onions.

Split a bun and microwave it about 10 seconds until soft and warm.

Fry the patty in a little oil in a smoking pan just until it takes some golden colour.

Turn the heat down, douse the patty in the barbecue sauce and simmer it through until the sauce caramelizes on it.

Lay the patty in the bun, scatter the pickles over, top with thinly sliced onion and close the sandwich.

Leave the rosemary out of the patty; the rosemary in the original is a preservative, not a flavouring, and it is the one flavour that does not belong.