Youre The Best Cold Cut Around Recipes
YOU'RE THE BEST COLD CUT AROUND
You run the risk of overcooking pork loin when you sear it in a skillet because it's prone to drying out. This sous vide method completely eliminates that worry since it cooks it in a low-and-slow, moisture-sealed environment. The end result is pork that's juicy and tender that you can use as cold cuts for sandwiches all week long.
Provided by Tyler Kord
Categories Pork Oregano Fennel Paprika Coriander Cardamom Dairy Free Peanut Free Sandwich Lunch
Yield Makes about 2 lb. cold cuts
Number Of Ingredients 11
Steps:
- Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water to height according to manufacturer's instructions (keep in mind that water will rise when pork is added).
- Mix brown sugar, salt, onion powder, oregano, fennel, paprika, coriander, and cardamom in a small bowl to combine. Rub all over pork. Place pork in bag, along with any stray spices from bowl.
- Vacuum-seal or partially close resealable bag, getting as much air out as possible to keep bag from floating, and place in water bath. If using a resealable plastic bag, push down into water until only the open edge of bag is exposed (this will push more air out of the bag), then seal.
- Turn on machine and heat water to 140°F. Cook pork 8 hours, giving you just enough time to watch two episodes of This Is Us, read a couple chapters of your book, floss, brush, sleep, get up, get dressed, brush your teeth, and eat a bowl of cereal.
- Pull out bag of pork, chill it in an ice bath or refrigerator, thinly slice it, and make yourself one of the greatest sandwiches you've ever eaten while sitting at your desk at work. (Quit your job and follow your dream of opening a sandwich shop!)
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- SOPPRESSATA. A type of Italian salami, soppressata is usually made of pork. Thinly sliced soppressata works well as a more flavorful, authentically Italian alternative to pepperoni on pizzas and sandwiches.
- CAPOCOLLO. Capocollo, also called capicola or capicollo, is similar to bresaola, but is made of pork head and neck instead of beef. Muffulettas often include capocollo in their layers of meat and spreads, and you can stock some in your fridge with Boar’s Head's spicy capocollo.
- HAVARTI. Havarti is a semisoft Danish cheese made from cow’s milk. Similar to Swiss cheese, Havarti melts well when grilled or heated in sandwiches. Often described as buttery, the flavor of Havarti complements most sandwich meats, especially if you favor the varieties with peppers, dill, or other herbs.
- JAMÓN IBÉRICO. Zachary Leetch via Flickr // CC BY 2.0. Spanish for Iberian ham, Jamón Ibérico is often considered to be the highest quality ham in the world.
- FINOCCHIONA. Finocchiona is a Tuscan salami flavored with fennel. Before the meat is cured, fennel seeds are added to the mix, giving the finocchiona a sweet, licorice-like taste.
- CHORIZO. Although you may think of chorizo as only the spicy pork sausage that you have to cook before serving, sliced chorizo-inspired cold cuts are also available.
- CULATELLO. If you want to really treat yourself, choose culatello. Regarded as the best, most delicious Italian salami, culatello is pork that has been salted, massaged, put in a pig’s bladder, and aged in Italy for around a year.
- PROVOLONE PICCANTE. If you can't imagine your sub without some provolone, try opting for provolone piccante rather than the more common provolone dolce.
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