The Pig Dip Sandwich
From twill10 10 years agoIngredients
- The Pig Dip Sandwich shopping list
- Recipe courtesy St. Francis shopping list
- The Pig Dip Thx to Foodnetwork shopping list
- .Prep Time:1 hr 45 minInactive Prep Time:-- Cook Time:1 hr 10 minLevel: shopping list
- Serves: directions writtten how to make a sandwich ; should get 1 gallon jus from the 5 lbs pork; 8 cup marmalade from written recipe. shopping list
- from the posted recipe shopping list
- Ingredients shopping list
- pork Jus: shopping list
- 5 pounds pork butt shopping list
- 1 pound bacon shopping list
- 1 gallon chopped celery, onions and carrots shopping list
- 1 cup sliced shallots shopping list
- 8 cups white wine shopping list
- 2 gallons veal stock shopping list
- 1/2 ounce fresh thyme shopping list
- 1 tablespoon whole black peppercorns shopping list
- 3 bay leaves shopping list
- onion fennel Marmalade: shopping list
- 1/2 cup olive oil shopping list
- 8 yellow onions, julienne shopping list
- 5 bulbs Italian fennel, julienne shopping list
- 2 tablespoons salt shopping list
- 1 cup sugar shopping list
- 1 cup Zinfandel vinegar shopping list
- 1 tablespoon freshly ground black pepper shopping list
- Pig Dip: shopping list
- 2 ounces melted, emulsified butter shopping list
- 1/2 baguette, halved open shopping list
- 3 ounces sliced pork shopping list
- 2 ounces bacon shopping list
- 2 ounces proscuitto shopping list
- 1 1/2 ounces Comte cheese shopping list
- 1/2 tablespoon Dijon mustard shopping list
How to make it
- Directions
- For the pork jus: Heat a large pot over medium heat and add the pork and bacon. Cook slowly until very caramelized, and then remove from the pot. Add the chopped vegetables and shallots and cook in the remaining fat until caramelized. Pour in the wine to deglaze, scraping up bits at the bottom, and cook for 2 to 3 minutes. Add stock, thyme, peppercorns and bay leaves and simmer for 10 minutes. Strain through a fine mesh sieve, and then return to the pot and cook until reduced by half. Reserve 1 cup for the dip, and reserve the rest for another use.
- For the marmalade: Heat the olive oil in a large pot over medium heat. Add the onions, fennel and salt and cook until dark brown. Stir in the sugar and cook until caramelized and spreadable. Add the vinegar to deglaze, scraping up bits stuck to the bottom and cook down until the vinegar is no longer astringent. Stir in the pepper, and then spread onto a baking sheet to let cool.
- For the sandwich: Preheat the oven to 350 degrees F. Slather the butter on the baguette and toast. Place the pork and bacon on a baking sheet, top with the Comte (is cheese) and warm in the oven. Smear the bottom bun with fennel-onion marmalade and the top bun with the Dijon mustard. Place the sliced pork and bacon on the bottom bun and top with the prosciutto. Cut in half and serve with pork jus. Use remaining onion fennel marmalade for other recipes.
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