Pork Panini Spiced Fries Food

BBQ PORK PANINI SANDWICH

Steps:

• For the dry rub:
• Mix the rub ingredients together in a bowl.
• Place pork in a roasting dish. Pat the rub seasoning into pork to cover. (Reserve any remaining rub in a container fitted with lid for up to 6 months.) Cover with plastic wrap and refrigerate to marinate for 1 hour.
• Preheat oven to 325 degrees F.
• Place roast pork into oven and cook for 1 1/2 hours. When cooked, tent roast with foil so juices will settle. Slice thin.
• Preheat your panini press.
• In a small bowl mix the butter and the garlic. Butter the sandwich bread.
• Divide the pork, pickles, cheese and barbecue sauce evenly between the bread.
• Place the sandwiches in the panini press and close the lid. Grill the sandwich until the bread is toasty and the cheese is melted. Slice on a diagonal and serve warm.

SPICY PAN-FRIED PORK CHOPS

Steps:

• Heat oil in medium frying pan over high heat.
• Dip pork chops in flour, black pepper, seasoned salt, and cayenne pepper covering completely.
• When oil is heated, place pork chops in frying pan.
• Cook on medium heat for 25 minutes or until pork chops are thoroughly cooked.
• Serve hot.

OVEN FRIED SPICY PORK TENDERLOIN SANDWICH

Steps:

• In a freezer bag or a non-reactive 13x9 glass baking dish, combine buttermilk, cayenne, black pepper and Kosher salt.
• Place a loin chop between two sheets of plastic wrap or in a gallon size freezer bag. Using a SMOOTH meat mallet or a rolling pin, pound the meat until it is 1/8 in thick. Repeat with remaining loin chops.
• Place the 1/2 cup of self rising flour in a paper plate. Dredge each pounded chop in the flour and pat off excess leaving a very thin coating. Place each floured chop in the buttermilk. Cover and marinate in the fridge 2 hours, up to overnight.
• Preheat over to 400 degrees.
• Mix 1 hot and spicy Shake Bake packet with the 1/2 cup of Panko crumbs (Japanese bread crumbs) on a paper plate.
• Pull marinating chops from the fridge. One by one, allow as much of the excess marinade to drip off as possible. Dredge chops in the Shake and Bake/Panko crumbs. Place chops on a baking/cooling rack, or a sheet pan, that has been sprayed with non-stick cooking spray. Allow to sit for 10 minutes.
• Place chops in the oven and bake for 15-18 minutes.
• Meanwhile, chop bread and butter pickles and mix with the mayonnaise. Spread 1 tablespoon of the mayo on each side of the buns. Place one tomato slice on the bottom of each bun slice and sprinkle lightly with cracked pepper and Kosher salt. Place one chop on the tomato and finish with the top bun. Serve hot.

CHINESE ROAST PORK PANINI

Steps:

• Preheat the oven to 450°F Season the pork with salt and pepper. Heat a heavy, mdeium ovenproof skillet over medium-high heat. Add 1 tablespoon oil, then the pork; cook, turning, until browned, about 2 minutes. Transfer to the oven and roast until a thermometer registers 150­, about 10 minutes. Transfer to a cutting board and let rest for 10 minutes; cut into 1/2 inch cubes.
• In a small skillet, heat the remaining 1 tablespoon oil over medium heat. Add the onion and cook, stirring, until softened, about 8 minutes.
• In a large bowl, whisk together the hoisin sauce, honey, sesame oil and soy sauce. Stir in the onion and the pork and its juices.
• Preheat a panini press. Divide the pork mixture evenly among the roll bottoms, then cover with the tops. Working in batches if necessary, grill until browned and crisp.