Looking to mix up your dip routine? Try this hearty pork dip on a sandwich for a hint of heat.
things you'll need.
For the Dip:
1 rack of Pork (4 bones)
2 tablespoons Coriander (roasted and ground)
1 tablespoon Cumin Seeds (roasted and ground)
1 teaspoon Chili Flake
1 teaspoon Sugar
For the Jus:
1/2 cup Red Wine
1 cup Beef Stock
1/4 cup Ballpark Mustard
For the Garnish:
Hot Pickled Peppers
2 Semolina Italian Loaves
Salt and Pepper
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 1 rack of Pork (4 bones) Salt and Pepper
instructionsFor the Dip: Season the pork generously the night before with salt and pepper. Cover with plastic wrap and refrigerate for a minimum of 12 hours.
instructions Remove the pork 30 minutes prior to cooking. Slice the bones off the pork, reserving to use as the roasting rack.
instructions Preheat the oven to 400 degrees F.
ingredients 2 tablespoons Coriander (roasted and ground) 1 tablespoon Cumin Seeds (roasted and ground) 1 teaspoon Chili Flake 1 teaspoon Sugar Olive Oil
instructions Combine the coriander, cumin, chili flakes, and sugar in a bowl. Whisk to combine. Drizzle the pork with olive oil and rub to coat evenly. Then season the pork evenly and generously with the spice mix.
instructions Place the pork bones in a roasting pan and the meat on top, fat cap side up. Drizzle with olive oil again, and cook for 45 to 55 minutes, or until the internal temperature reaches 145 degrees F.
ingredients 1/2 cup Red Wine 1 cup Beef Stock 1/4 cup Ballpark Mustard
instructionsFor the Jus: Once the pork is cooked, remove it from the pan to rest. Place the pan on the stove over a medium-high heat. Add the wine and scrape up the brown bits on the bottom of the pan with a wooden spoon. Once the wine has reduced by half, add the beef stock and stir in the mustard. Season the jus and remove to a serving bowl.
ingredients 2 Semolina Italian Loaves Ballpark Mustard Hot Pickled Peppers
instructionsFor the Garnish: Slice the loaves in half lengthwise. Smear one side of each sandwich with mustard. Slice the pork into 1/4-inch thick slices. Top the pork with pickled peppers. Cut into sandwiches. Serve with the jus for dipping.