Wednesday, September 20, 2006

Dave and Tiffani's "Moroccan Cubano Pork Sandwich"

recipe # 81

No photo, and it took me 4 days to make. . . well, I made it over 4 days.
It wasn't amazing. It was alright. The stone fruit chutney would be good with many other things. I am going to put it on a grilled cheese sandwich when I think of it. I was also happy to learn how to make quick pickled vegis.

Moroccan Cubano Pork Sandwich
Pork portion of sandwich
Olive oil
3 lbs of pork butt, cleaned and de-fatted
1 cup of Sheeba's special curry blend
1/2 gallon beef stock
1 cup date syrup
2 Maui onions, medium dice
2 carrots, medium dice
4 stalks celery, medium dice
Kosher salt
black pepper

Clean all pork and cut into cubes. Thoroughly season all sides of each piece with kosher salt and black pepper, then roll in curry powder. Heat aluminum or cast iron sauté pan with olive oil covering the bottom surface for searing. Place seasoned pork onto hot pan and sear all sides of meat and then set aside. Continue adding oil with each batch of pork until finished. Do not rinse pan. You will deglaze this pan and use to build the chutney in later. In separate stock pot or deep sauce pan, add some olive oil and then sweat the mirepoix and then add seared pork and enough beef stock to cover the pieces of pork. Also, add additional salt and pepper and curry powder and cover and cook on medium heat to tenderize/stove-top braise the pork for about 30-45 minutes. Remove from heat and let rest covered for 10 minutes, then remove pieces of pork. Place these pieces of pork in large sauté pan with some olive oil and add additional curry and date syrup and check for seasoning and add salt and pepper as needed. After cooked and seasoned, remove from heat and chop up into small pieces to be used for sandwich.

Stone Fruit Chutney
1 tbsp. walnut oil
2 cups golden raisins
1 cup sliced dried apricots
1 cup finely chopped and toasted almonds
1 Tbsp. Sheeba's curry blend
2 tsp. cinnamon
2 tsp. cumin
2 Tbsp. honey
1 cup date syrup
1.5 cups chicken stock
1 tsp. black pepper
2 tsp. kosher salt

Place all ingredients into sauce or sauté pan and let all ingredients blend together and reduce until liquid has been absorbed by the dried fruits. Then let rest and season if needed. Spread the chutney on one side of the gordita

Pickled Carrots and Red Onion
4 carrots, peeled and sliced this on the bias
1/2 red onion chopped, sliced into thin strips
1 cup cider vinegar
1/2 cup granulated sugar
kosher salt

Blanch carrots in salted water. Remove and let rest in ice bath. Heat cider vinegar with sugar on the stove top to boil. Then add carrots and onions to the reduced vinegar and sugar mixture and cover and lest rest in the refrigerator for 30 minutes or until cooled then strain the majority of the liquid and set aside

Other ingredients and assembly:
6 0z mild white Moroccan cheese, finely crumbled or other mild white cheese like queso fresco
1 dozen gorditas
olive oil for gorditas

Heat gordita brushed with olive oil on the grill or in a pan on the stove top and then spread with chutney, lay in pieces of pork and top with cheese and pickled carrots and onions for garnish. Think taco here.

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