This was a delicious sandwich that took just minutes to make. Of course, I already had some pork roast in the fridge from supper the other night. I made Earl Grey roasted pork, but this would work with any good roast pork.
For Earl Grey Roast Pork, preheat oven to 450° degrees. Pour 4 or 5 packets of Earl Grey tea ground for steeping and roll the pork roast in the tea, coating all sides lightly. Roast until 140° (about 30 minutes for a 1.5 pound roast) and let rest for 10 minutes before slicing. The roast for this sandwich, though, was cold, but it need not be.
Turn the oven to broil
I took one hot dog bun. You could use a ciabatta or sourdough, too, but I used what came from Harvest Share. Spread some butter and sprinkle with garlic salt (or crush one clove of garlic and mix with the butter), slice parmesan cheese thinly and lay down on layer of parmesan, Put four stalks of fresh, young asparagus on each side and broil. Keep a close eye, you do not want it to burn. It took about 4 minutes to broil with the rack at the middle.
While the sandwich was broiling, I cut two slices of roast pork and mixed up a quick spread with chopped parsley, chopped red onion, and mayo in equal portions (about 1.5 TBSP of each) and seasoned with a bit of garlic salt and pepper. I spread it on one side, laid the pork on the other, put them together and had a delicious, fresh tasting sandwich.
The mayo helped bind all the flavors together. I like the aromatic flavor of the Earl Grey pork, the bite of the onions, the fresh and tender asparagus and the earth grace notes from the parmesan and parsley.
One of the things I brought home from the Food Bank is a package of great sandwich rolls. They were a bit old, so I lightly toasted them to freshen, just laying them unbuttered on a cast iron griddle to toast lightly.
Meanwhile, I sliced about a half cup of cabbage and mixed it in a bowl with the Roasted Grape Vinaigrette I made last night. I chopped up the top of one fennel frond and mixed it in
After the bread was toasted, I spread some mayo on both halves. On one side, I placed several slices of Earl Grey Roast Pork. On the other side, I spread some slices of Bosc pear and the impromptu cabbage slaw.
This was delicious, there’s the savory pork, the sweet pear and the vibrant, tangy slaw all coming together. I will definitely make this again.
I love sandwiches, but don’t buy bread that often. However, I got a few loaves of Dave’s Killer Bread Good Seed bread and having been trying it out. It is a sweet, moist bread filled with all sorts of seeds as you can see in the picture. Being on the sweet side makes it tricky, because you want to counter that sweetness. i have found the perfect sandwich to make with it though, using a sweet/sour cabbage slaw that has a tart brightness that balances perfectly.
I made a nice big batch of cabbage slaw, enough for a few lunches and several sandwiches. I cut up a small head of green cabbage in thin strips, leaving out the core. As I cut the cabbage, I lightly salted it and let it rest to release some of the liquid. About an hour later, I poured off the liquid and squeezed the cabbage. I diced one small red onion and added it to the cabbage. Then I made a dressing of 1/2 cup of rice wine vinegar and 2 TBSP of sugar. I adde some salt and pepper, stirred it up and poured it on the slaw. Then I sprinkled a teaspoon of celery seed on top, put a lid on it and gave it a good shake. Pro-tip: make sure that lid is nice and secure because even the slightest gap will send some of that vinegar heading directly for your eye. After it’s mixed up. Let it rest for a couple hours so the cabbage soaks up that sweet and sour vinegary yumminess.
I had roasted an pork roast coated in Earl Grey tea the day before and cut a few slices off the roast for the salad. I took two slices of bread, spread some mayo on it, added a nice layer of cabbage slaw, a couple slices of the roast pork and topped with with the other slice of bread. Wow! The aromatic flavor of the pork and the sweet and sour slaw are a great combination, which I already knew. On the bread, though, it was really a revelation in how balancing flavors can enhance them. That bread was good before, but now it was excellent when it had that slaw as a foil to balance its sweetness.
This is insanely delicious. When I was thinking about this salad, trying to decide what to add, I knew I want to balance sweet and sour. Pork really likes sweet and fruit and cabbage is the kindest, most generous salad ingredient there is. It will work with just about anything. It is the universal donor of the vegetable kingdom.
For this salad, i started with left over Earl Grey Roast Pork. I love this for salad because it adds a rich aromatic flavor – adding a depth to salads that regular roast pork does not have. However, I think a good roast with a flavorful dry rub like for barbecue would work, too.
- 1/4 head of cabbage, thinly sliced
- 6 oz of roast pork, thinly slice
- 1/4 cup of yellow onions, diced
- 8 dried apricots, thinly sliced
- 2 TBSP of sesame seeds, toasted in a dry pan on medium heat.
- 1/4 cup of rice vinegar
- 1 TBSP of sugar
- Salt and pepper
Mix together all the ingredients except vinegar and sugar, mix then separately and then add them to the salad. Add salt and pepper. Mix thoroughly and let rest in the fridge for half an hour before serving.
This has a bright tangy sweet and sour flavor, rich and bright. This made two servings.
- 1/3rd cup of Red Onion, chopped
- 2 stalks of celery, cleaned and sliced diagonally
- 2 raw asparagus spears, sliced with a peeler into thin strips
- 1/3 cup feta cheese
- 3 oz. Earl Grey roast pork
- 6 toasted almonds, chopped
- 1 tablespoon lingonberry preserves
- 1 tablespoon of red wine vinegar
- 1 tsp of olive oil
- 1/2 fresh lemon, squeezed for juice
The apartment manager came by this morning with someone from Sherwin-Williams to see about fixing the problem with my flooring. I had a Earl Grey pork roast in the oven and the apartment smelled like a dream so I asked her to come by later for lunch. I served some Fresh Asparagus Salad with the roast pork. It was delicious, but she asked for apple sauce. I didn’t have any, so I suggest trying lingonberry preserves. They were the first she has ever had and she is already planning a trip to Ikea. Anyway, her enjoyment of the lingonberries, which she put on both the roast pork and the salad inspired me to try to come up with a lingonberry vinaigrette and salad. Of course, I named it after to Serena as she was the inspiration.
The asparagus strips are not very substantial, so I knew I needed another vegetable to give the salad some body or the pork would overwhelm it texture-wise. I opted for celery since its flavor is mild and in the same wheelhouse as asparagus Also, the crispy texture would be a plus. I added some red onions for color and to balance the feta. I knew I wanted some cheese, but though parmesan would not be as happy with the roast pork as feta. The chopped almonds are the crack that makes all salads irresistible. I used two slices of roast pork, which I weighed out at 3.1 ounces, sliced them into small pieces and tossed them in.
In a separate small bowl, I put in 1 TBSP of lingonberry preserves, the juice from 1/2 of a fresh lemon, 1 tsp of olive oil and 1 TBSP of red wine vinegar and mixed it altogether. It was tart and sweet and had a real bite to it, though tossed with the entire salad, that bite was mellowed out to a perfect tartness.
The salad was everything I had hoped for. Made one large serving
I have some leftover Earl Grey’s Roast Pork in the fridge. Yes, I did roast pork despite the heat wave; I just got up at 5:30 A.M. yesterday and roasted it in the early morning while the world was cool. I was thinking of what to fix for lunch and thought that with all that flavor, it must be delicious in a salad. I started thinking of what might work with it and just pulled stuff from the fridge and started chopping. The result was delicious, so rich in flavor and fragrance and worthy of several remakes. In fact, when I finished, I thought about making it again right away.
- 3 green onions, chopped
- 1/2 Bosc pear, sliced thinly and cut in thirds
- 1/2 cup of finely cut cabbage
- 1/2 cup of celery, cut on the diagonal
- 1/2 cup of Earl Grey’s pork roast, sliced thinly and cut in thirds
- 1 lemon, freshly squeezed
- 1/4 cup fresh cherries, pitted and cut in half
- 1/4 cup feta cheese
So, I started out chopping green onion, adding the pear, cabbage, celery and roast pork. I squeezed the juice from one lemon, stirred, added some salt and pepper and tasted. I thought it needed a bit more sweetness, the pear not strong enough to counter the lemon’s tartness. So I added some cherries. I tasted again and it was tasty, but thought just the little bit of rich fatty flavor from the feta would ground it so I sprinkled in some feta and a bit more salt and pepper. It was perfect.
The flavor and fragrance of Earl Grey is delicious and subtle. I was doubtful when I first tried roasting it and was amazed by how delicious it made the pork roast, tastier than any pork roast I have ever had. It seemed possible that it could work in a salad if there were enough subtly flavored ingredients (cabbage, celery, pears) to absorb and reflect the flavor of the tea.
That is what is so fun about cooking, taking an idea, running with it to see if it might work and then fine-tuning it to get a fabulous dish.
This made one serving. But it is so good, you will want to eat two, so consider doubling the recipe.
Winco had roast pork for $1.66 per pound, so it seemed like a good time for pork roast. While trying to decide what to serve with it, I came across a recipe for Earl Grey-Crusted Pork Loin with Fennel and Apples. I didn’t have a pork tenderloin and wanted to use some dried cherries, not fresh apples. I like raw apples better than roasted ones, but I thought the recipe gave me something to work with.
I preheated the oven to 450°. I cut one small yellow onion in slices and lined the bottom of my paella pan which doubles as a roaster for me. I cut the tops off four Earl Grey tea bags and poured them out onto my cutting board. I added 1 tsp of salt and a tsp of pepper and mixed them together and then I rolled my pork roast in it. It was a three pound roast and was completely coated by the tea, salt and pepper blend. I have never seen anything stick so completely or so well as this tea, it was much easier than doing a pepper coating.
I stuck the roast in the oven and let it cook at 450 for 20 minutes. Meanwhile, I peeled and cut 1 yam, 1 turnip and 2 red potatoes into chunks about 1 inch square or so.
Now it was time to take the roast out and add the vegetables. I added 1 TBSP of olive oil to a small bowl, added some salt and pepper and 2 cloves of chopped garlic. Then a handful at a time, I tossed the root vegetables in the oil to coat them and then spooned them into the pan around the roast. I added a handful of dried cherries at the end, putting them into the oil, salt and pepper first as well.
I put the roast back in the oven at 350° for 40 minutes. I checked the temp and it was 140° which is what I wanted. I removed the roast to rest for 15 minutes and put the veggies back in to finish cooking. I turned it up to broil for the last 5 minutes just to get a nice dark brown crispiness on a few of them.
The vegetables were magnificent as roast vegetables always are. The juice from the onions and the pork blended with the dried cherries for a delicious liquid that the vegetables drank up. The real revelation, though, was the pork. The Earl Grey’s sweet and tart bergamot flavor permeated the meat, but with delicacy so it was not overwhelming at all. it was extraordinary, so delicious and so fragrant. I will definitely make this again. After all, it turned a $1.66 per pound cheap roast into something fit for fine dining.
The only problem with that pork roast I got for $1.99 was that darn y-shaped bone. I decided to cut the meat off the bone this morning. By the time I was done, I had about 4 ounces of bits of pork that were not nice for slicing. I decided I would make some burritos or something and ended up making the or something. I had these multi-grain uber healthy tortillas that I thought were practically inedible that were languishing in my fridge. Recalling the chef who won Chopped the other night who when confronted with oni – something she knew nothing about – said there’s nothing that can’t be improved by frying, I thought I might use those burritos and make some chimichangas.
First up was the filling. This was an easy thing to pull together. I chopped one slice of pepper bacon and tossed it in the skillet to give me the lard/fat flavor it would need. I tossed in a teaspoon of cumin and let it toast while the bacon cooked. I added 1/8 of a medium onion, chopped and let them soften. I chopped the pork up a bit, added it and 1 15 oz can of kidney beans (strained and rinsed). Then I added 1/4 cup of Trader Joe’s Tomato-less Corn Chili and the other half of the olives I opened last night. I let this simmer until most of the moisture had been absorbed or evaporated.
Now to making the chimichangas. I put 1/2 cup of vegetable oil in a small pan and heated to just over medium. I put the 6 tortillas in the microwave for 30 seconds to soften them up. I had a bowl of water that I dipped my hand into and spread the water on the tortilla before putting the pork mix in the center and folding shut. The water helped to seal the tortillas shut. I worked quickly but still had to nuke half the tortillas a second time as they had cooled off.
With the oil hot, I fried one at a time since that’s all that would fit in my small pan. They only needed to fry about 45 seconds per side just enough to crisp the tortillas since the filling was hot and cooked. They were delicious and this made six, enough for three meals or 2 meals and some snacks. Even the too healthy for their own good tortillas were tasty.