Pigskin Sandwiches Food

PORK LOIN SANDWICH

Steps:

• In a large bowl, dissolve the salt and sugar in 8 cups of cold water. Add the black peppercorns and squeeze in 2 of the halved lemons. Submerge the pork in the brine for 6 hours.
• Preheat the oven to 450 degrees F. Remove the pork from the brine and dry off. Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Add the oil and sear each side of the loin until golden, about 8 minutes total -- keep turning until it's golden all over. Add the sliced onions to the pan alongside the pork, and stir around to coat the onions in fat. Transfer the skillet to the oven and roast the pork until it reaches an internal temperature of 140 to 145 degrees F, about 30 minutes. For even cooking, be sure to stir the onions once or twice during roasting.
• For the sandwich build: Butter the pretzel bun halves and griddle them until golden brown. With a sharp knife, slice the loin into thin shavings. Spread some mustard on the bottom half of each bun, then top with some sliced pork. Sprinkle the pork with a little salt and squeeze the remaining lemon halves over the top. Top with the roasted onions and some Pickled Fresno Peppers. Eat while standing.
• Bring the vinegar, 1/4 cup water, the sugar, salt, bay leaf and garlic to a boil in a small saucepan and simmer for 5 minutes. Pour the hot liquid over the peppers in a bowl or container. Cool to room temperature and refrigerate.

PIGSKINS IN BLANKETS

Steps:

• Split the kielbasa in half lengthwise and then cut each half into six 3/4-inch pieces, slicing on an angle. Cook the pieces in a large nonstick skillet over medium heat until the skin is crisped and some of the fat has been released, about 5 minutes. Transfer the kielbasa to a paper towel-lined plate to cool.
• Preheat the oven to 425 degrees F.
• On a lightly floured surface, roll one piece of puff pastry out to form an 8- by 11-inch rectangle. Using a 3 1/2-inch round cookie cutter, cut out 6 circles from the pastry; cut the circles out as close together as possible and reserve the scraps. Repeat with the second sheet of puff pastry.
• Wrap a circle of puff pastry around each of a kielbasa, pinching the seams together to seal all the way around so no kielbasa is exposed and gently pulling on the ends to make a tapered football shape. Place on an ungreased baking sheet, seam-side down, and repeat with the remaining pastry and sausage.
• Brush the rolled sausages with the beaten egg. Use bits of the pastry scraps to make laces on each "football" by placing 1 strip lengthwise on top of each and laying 3 smaller strip crosswise over it. Press down gently to adhere and brush the laces with a bit more egg.
• Bake until the pastry is browned and crisped, 25 to 30 minutes. Serve the pigskins with mustard for dipping.

EASTSIDE FISH FRY'S FAMOUS PIGSKINS

Steps:

• Preheat oil in a deep-fryer to 350 degrees F. Dip the bacon in buttermilk, thoroughly coating each piece on both sides, then toss in the Chicken Flour.
• Fry, stirring once or twice, until the bacon is no longer pliable, 4 to 10 minutes. Drain on paper towels. Sprinkle with House Seasoning to taste.
• Stir together the flour, fry mix, seafood seasoning, seasoning salt, garlic powder and black pepper.
• Stir together the sugar, salt, corn flour, all-purpose flour, tapioca, MSG, pepper, lemon peel, citric acid and navy bean flour.