Super Sandwiching - Part I
Question: What's a sandwich that takes two days to make gonna taste like? Answer: It better be something great! Well folks stick around for two episodes and you will see that this work won't disappoint..
Inspired by marathon day of Triple D - Diners, Drive-ins, and Dives - episodes with Guy Fieri.
|Smoked Pork Shank Braising|
Start with a base veggie mixture that is used during the long braising process. Coarsely cut two cubanelle peppers, two Poblanos, four celery stalks, six cloves of garlic, four small ripe tomatoes, and an abundant bunch of Italian parsley. Season with salt, pepper, cayenne, ground corander, ground cumin and saute for two minutes. Then add two cups of water. Cook for two more minutes, then add the smoked pork shanks . Wondering where I picked those babies up ? The meat market on Arthur Avenue. Braise the smoked pork shanks until they are very tender and fall off the bone. Cool and refrigerate over night in their own jiuces and cooked vegetable base so that the flavors develop even further..
The day after, the vegetable base and juices will be pureed into a rich sandwich spread that will be used to coat the bread slices.
|Smoked Pork Shank Veggie Base|
Hey Guy, are you ready to sample ?
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