Monday, January 19, 2009

Spicy Pork Po-Boys

Occasionally I pick up a bunch of ground pork at the grocery store on manager's special, so I had bookmarked this recipe for one of those times. Like I said, I love sandwiches, so this seemed perfect for a relatively quick meal. I skipped the instructions for the spread and just used mustard and mayonnaise. I also don't have a grill pan, so I just cooked them in a skillet. I also halved the recipe to only make two sandwiches.

I loved the spiciness of the pork patties. When Joe took the leftovers to the hospital for dinner, he said that everyone was asking him what he was eating and where he got it, so I guess it smells pretty good also!

Spicy Pork Po-Boys
source: Liz's Cooking Blog

  • 1 1/2 pounds ground pork
  • 1 1/2 teaspoons paprika
  • 1 1/4 teaspoons dried thyme
  • 3/4 teaspoon cayenne pepper
  • 3/4 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper
  • 1/2 cup mayonnaise
  • 1 1/2 tablespoons Dijon mustard
  • 2 medium kosher dill pickles, very finely chopped
  • 1/2 small shallot, minced
  • Four 8-inch soft baguettes, split
  • 2 cups shredded iceberg lettuce (I used green leaf lettuce.)
  • 2 tomatoes, thinly sliced
  • Hot sauce, for serving

  1. Preheat a grill pan. In a large bowl, using your hands, mix the ground pork with the paprika, thyme, cayenne pepper, garlic powder, 1 1/2 teaspoons of kosher salt and 1/4 teaspoon of black pepper. Form the pork into twelve 1/2-inch-thick patties. Grill the pork patties over moderate heat, turning once, until they are cooked through, about 8 minutes total.
  2. Meanwhile, mix the mayonnaise with the Dijon mustard, pickles and shallot and season with salt and pepper. Spread the mayonnaise on both sides of the baguettes.
  3. Place 3 pork patties on the bottom of each baguette and top with the lettuce, tomato and a few splashes of hot sauce. Close the sandwiches and serve.