For the rest of us gluttonous pork lovers, lets journey through this lovely beast.
Pork is a true gift to the culinary world. So many wonderfully flavorful bits to enjoy. Here I decided to combine 3 different parts of the animal, each with a different cooking method, in a sandwich. Sounds nuts but man was it tasty.
Pork Tenderloin: For all the people that say pork is too "fatty" the tenderloin is one of the leanest meats money can buy. The cooking method used to cook the tenderloin was frying. I portioned the tenderloin in 4 ounce portions, then lightly pounded the meat to a thickness of about 1/4 inch. The breading used was a combination of seasoned & herbed AP flour and Cuban cracker meal.
Pork Belly: One of my absolute favorites. If you've read this blog, you know how much I love the flavoral and textural cornucopia that is pork belly. My pork belly is cured in a combo of sea salt and cane sugar for 24 hours, then roasted to crisp perfection in the oven. Low and slow of course.
Pork Shoulder: More low and slow cooking here, to produce melt in your mouth tender meat. Add some homemade BBQ sauce and now you take this sandwich to a whole new flavor stratosphere. The tender pulled pork contributes another textural contrast the sandwich is begging for.
Serve this at your next BBQ, cookout or dinner party to your pork loving friends. Trust me, you'll be an absolute star.
I think a well rounded cook should be able to combine different cooking methods within courses. The more you can do in the kitchen, the better. I am not talking about complex techniques, or molecular gastronomy, but perfecting basic cooking techniques can take your food to a whole different league. Always remember to push the boundaries of your personal cuisine, it is the only way to grow.
PSA now over.
Toasted Wheat Bread, Salsa de Aguacate - Avocado Salsa
An Expedition of Pork Sandwich
Looks like a mess but tastes great!
For the Pork Belly:
2 lb pork belly - skinless
ground black pepper
Rub both sides of the pork belly with equal parts sea salt and cane sugar. Wrap with plastic wrap and fridge for 24 hours.
Remove pork belly from fridge 30 minutes before cooking. Preheat the oven to 450 F. Season both sides of the pork belly with coriander, cumin, black pepper, and onion powder. Place in roasting pan. Cook for 1 hour, fat side up. Baste with rendered fat after 35 minutes.
Reduce oven temp to 250 F. Cook for an additional 80 minutes. Remove from oven and allow to rest for 20 minutes.
For the Salsa de Aguacate:
1 Florida avocado - diced
3 tsp Spanish olive oil
1 tbs Meyer lemon juice
1 tsp champagne vinegar
Add the avocado, vinegar, lemon juice, and olive oil to a blender. Blend adding small amounts of water as needed for desired consistency. Season with salt and pepper. Process to combine.
I really pondered posting my BBQ sauce recipe...
That's it for now...till we exchange a few words again...Peace!