Saturday, July 2, 2011

An Expedition of Pork Sandwich

If you don't like pork, thank you for stopping by, but this post is not for you.  See you next week!  If you are cutting weight or calorie counting, Peace!

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.

Enjoy...

Toasted Wheat Bread, Salsa de Aguacate - Avocado Salsa


Fried Pork Tenderloin


More Salsa de Aguacate - (sorry I can't get enough)


Roasted Pork Belly


Roasted Onions


BBQ Pulled Pork Shoulder


Crumbled Goat Cheese - (odd addition but somehow it works)


If you are worried about mouth clearance, it's about 3 fingers.

An Expedition of Pork Sandwich


Looks like a mess but tastes great!


For the Pork Belly:
2 lb pork belly - skinless
sea salt
cane sugar
ground coriander
ground cumin
ground black pepper
onion powder

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
water
sea salt
black pepper

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!

17 comments:

  1. I can't believe you just made that, Laz!!! So many perfect things in one lovely sandwich. I can't believe there are 3 pork masterpieces on one slice of bread... you are putting that sausage wrapped bacon loaf to shame!!!

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  2. I was waiting for this post and you did not let me down. What a sanwhich only you would think of doing three different cuts and putting them together...The salsa de aguacate is also a winner.

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  3. Oh my goodness, I now know what heaven on a plate looks like. This is just goodness layered upon goodness. What a treat.

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  4. Ha ha ha three finger clearance is cracking me up, but that sandwich...SERIOUSLY Delish looking!

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  5. see you next week, then! LOL! for real though, que rayo te dio por hacer una mexcla tan, uhm, complicada.... sabes lo que me gusta lo mejor es el queso que tiena nada que ver con comida cubana! but only you Laz, only you! Glad you loved it! ;) that's all that matters.

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  6. I don't eat pork (nor do I count calories though), but I still have to say that this looks like a masterpiece. Love the different techniques you used here.

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  7. That looks AMAZING. WOW. I'm feasting with my eyes...the avocado salsa and grilled onions really pull it all together splendidly. Huge pork fan and really love all the ways you prepared it, especially the pulled pork. Awesome post and awesome blog!

    Happy 4th to you and yours!! :)

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  8. I don't love pork, but I do love visiting you and learning great cooking tips, even if it's a post on pork. Totally agree with you about how a cook should be able to combine different cooking methods on a course. As little a pork fan as I am, you've definitely tempted me to take a bite put of this pork sandwich.

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  9. oink OINK onik! I love Pork, pork belly is like SOOOOOOOOOOOOO GOOOOOOOOOOOOOOOOOOD! My man doesnt like it much so I wait until he goes away for work and I pork the house up. YUM! This is top of the list baby, I love it. Looks perfect for the crappy cold days we are experiencing now. What a flavor combo. Your a genius my friend. A genius! Hope you had a fab 4th of July. :)

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  10. hahha love the Anna's comment above- oink oink (happen to see)

    I would go CRAZY about this sandwich especially the pork belly. Wow, it looks so succulent. I will try to push my limit! Well, not for now as I kinda need sometime off :)

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  11. Oooh I loves me a good pork sammie! I can only imagine the decadent texture and flavors of the pork three way triple happiness sandwich. But where are the chicharrones, Laz? Haha!

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  12. Mouth clearance...love it!
    Sounds like your kicking off your site as I do not eat meat, including pork...but tough luck sunshine, I'm here anyway :) Now you know I appreciate all food prepared well and this is no exception, plus I want that "Salsa de Aguacate" :)
    Hope you had a fantastic 4th!

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  13. Yes! Pork extravaganza. What a sandwhich.

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  14. Hi! Thanks so much for visiting over at The Squashed Tomato - I decided to stop by and wow, this is the mother of all pork sandwiches and looks AMAZING! Your writing style is fabulous - short, descriptive and hilarious. I'll be back!

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  15. Dear Lazaro, Sometimes food that looks a little messy tastes the very best!!!! Great sandwich.
    Thank you for the visit and for following my blog. I will look forward to your visits in the future. Blessings for a beautiful day, Catherine

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  16. Now, that's one helluva sammich..... WHOA!

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  17. Messy food is fun food. The two different types of pork is a nice choice. Especially pork belly! It may not be something you can get away with eating every day, but sometimes you have to get yourself clearance to enjoy these types of sammies!

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