GARLICKY SANDWICH MEAT
Mrs. Hieu, a friend of my parents, is an avid cook, and one of her specialties is this garlicky pork. When my mother first tried the meat, stuffed in a baguette sandwich, she said it instantly reminded her of pork from her favorite Saigon street vendors. Indeed, it is so good that Mrs. Hieu used to sell her pork to Little Saigon delis in Orange County, California. Mrs. Hieu's method calls for seasoning, rolling, and tying boneless pork shank, a funnel-shaped, rich cut sold at Chinese and Viet markets. Instead of boiling or steaming the meat in the traditional manner, she bakes it in the oven, a method that yields more concentrated flavor. That's her secret. My recipe utilizes Mrs. Hieu's approach, but since pork shank can be hard to roll and tie securely (the meat slides around), I forgo tying it and instead roll the meat in heavy-duty foil. Food coloring gives this cold cut its characteristically pinkish red rind, without which it is rather gray. You may decide against this superficial yet cheery touch, but it is authentic.
Yield makes 2 rolls, about 1 3/4 pounds total
Number Of Ingredients 8
Steps:
- Pork shank typically comes as a single circular cut with unbroken skin. Find the part of the skin where no meat is attached and cut at that spot so the shank will lay flat. If you have purchased a cut from a large shank, skip this step. Lay the pork skin side up. Exam it for stray hairs and use a sharp knife to scrape and remove any you find. Locate the white cord of tendon in the thick layer of fatty tissue. The tendon is hard to chew, so cut it out with a boning knife. Trim any other loose bits of tendon or fat to neaten the shank, and then halve it into 2 chunky pieces each about 6 inches long.
- To make the seasoning mixture, in a small bowl, stir together the garlic, pepper, salt, sugar, and five-spice powder to form a paste. Rub the paste on the meaty side of each piece of pork, taking care to get it into the crevices. Flip the pork over so the skin side faces up. Dip your fingers into the diluted food coloring and paint the skin pinkish red.
- Position a rack in the middle of the oven and preheat to 375°F. Shape each piece of pork into a chubby roll that will more or less hold its shape; if necessary, spiral the meat to manipulate it. Don't expect the skin to surround the meat completely. Put a 12-by-18-inch piece of heavy-duty aluminum foil on your work surface with a short side closest to you. Center 1 pork roll, skin side down, on the foil about 3 inches from the edge closest to you. Holding the roll together with one hand, lift up the bottom edge of foil and tightly roll up the pork, encasing it in a foil tube. Finish by sealing the ends closed and then folding them toward the center. Repeat with the other piece of pork and a second piece of foil.
- Put the rolls, seam side up, in a baking dish and add boiling water to the dish, filling it a generous 1/4 inch deep. Bake for 1 1/2 hours, replenishing the water midway. If you wish to check the internal temperature of the rolls to see if they are done, it should be about 170°F on an instant-read thermometer. Use tongs to transfer the rolls to a plate and then let cool completely.
- Refrigerate the rolls for 8 hours or up to overnight before unwrapping. To neaten the rolls, scrape off the gelatinous juices and/or fat. Because the meat and skin are a little chewy, slice the rolls as thinly as possible (1/8 to 1/16 inch thick) for stuffing sandwiches or nibbling alone. Also, always cut them when they are cold for the thinnest slices. The rolls will keep in an airtight container or zip-top plastic bag in the refrigerator for up to 1 week or in the freezer for up to 1 month.
GARLIC ROAST BEEF SANDWICHES
This savory roast beef sandwich takes moments to prepare and will knock your socks off with just one bite. Using garlic bread really boosts the flavor. -Bridget Evans, Forreston, Illinois
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Bake garlic bread according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in Worcestershire sauce., Layer each half of garlic bread with roast beef, mushroom mixture and cheese. Return to oven; bake for 3-5 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 395 calories, Fat 22g fat (10g saturated fat), Cholesterol 81mg cholesterol, Sodium 913mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.
GARLICKY HAM AND SWISS
All of the elements of a great French country picnic rolled into one grilled cheese sandwich.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Melt the butter in a medium saucepan over medium-low heat and add the minced garlic. Cook to infuse the garlic flavor into the butter and until the butter turns brown, about 15 minutes. Remove from the heat and strain.
- Lay out 4 slices of the bread on a work surface. Layer each with 1 slice of the cheese, some ham and then some of the cornichons. Top with 1 more slice of cheese. Close the sandwiches with the remaining bread and brush with butter until fully coated on both sides.
- Place 2 sandwiches into a medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches. If desired, rub the outside of the toasted bread with the garlic halves to add a little more garlic flavor.
GARLIC ROAST BEEF SANDWICHES
This is from a Taste of Home recipe magazine. Originally submitted by Bridget Evans of Forreston, IL. This is a super simple and tasty recipe for a busy weeknight. The recipe calls for a loaf of garlic bread but I used the presliced texas toast type frozen garlic bread and it worked out perfectly. I also used chipotle cheddar sliced cheese which was tasty too. Loved this recipe so much I had to post it.
Provided by Shelby Jo
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bake garlic gread according to package directions.
- Meanwhile; in a large skillet, saute the mushrooms, onion, and garlic in butter until vegetables are tender.
- Stir in Worcestershire sauce.
- Layer each half of garlic bread with roast beef, mushroom mixture and cheese.
- Return to oven.
- Bake 1 or 2 minutes longer or until cheese is melted.
- Slice and serve immediately.
Nutrition Facts : Calories 238.1, Fat 14.2, SaturatedFat 8.1, Cholesterol 69.6, Sodium 1047.8, Carbohydrate 5.9, Fiber 0.7, Sugar 1.8, Protein 21.6
ROAST PORK SANDWICHES WITH GARLIC MAYO
This recipe uses leftovers from the roast pork with fennel, chiles, and olives, so be sure to save both recipe cards.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h5m
Yield Makes 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Cut off and discard top 1/2 inch of garlic head. Season garlic with salt, drizzle with oil, and wrap snugly in foil. Roast until tender when squeezed, 50 to 55 minutes.
- Meanwhile, toss onion with just enough oil to coat, and roast on a rimmed baking sheet 40 to 45 minutes.
- When garlic is cool enough to handle, squeeze from skin; lightly mash with a fork. Stir in mustard and mayonnaise.
- Raise heat to broil. Spread garlic mayonnaise on bottom halves of rolls; top with pork. Top remaining halves with vegetables, then cheese. Broil open-faced until cheese is melted and bubbling, about 2 minutes, then sandwich rolls together.
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