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Pork Sand. w/ Tangy Sauce & Pineapple




Source of Recipe


Cuisine at Home magazine Summer 2021


Recipe Introduction


I debated on what to call this sandwich. The original recipe called for kielbasa and I used SV’d and seared pork loin. I think it would be great with pork tenderloin, too. I think it should definitely be pork, though. If you do kielbasa – which I really want to try – grilling would be great, I think. That way you could grill the meat, the pineapple, and char the jalapeno at the same time. We decided that baguettes, as delicious as they are, were just too hard and crusty for this sandwich and that next time we’ll try a softer sub roll.


Recipe Link: https://www.cuisineathome.com/recipes/lunch-dinner/grilled-kielbasa-sandwiches-with-sweet-and-sour-sauce-and-pineapple-relish/

List of Ingredients




SAUCE:
1/2 c. cider vinegar
1/2 c. brown sugar
1 T. Sriacha sauce, if wished (I didn’t use it)
2 cloves garlic, minced
1/2 t. kosher salt

PINEAPPLE RELISH:
2 1-inch thick slices fresh pineapple
1/4 c. diced red onion (I used pickled red onions)
2 slices pineapple (1-inch thick)
1 T. minced cilantro
2 t. grated ginger
1 t. minced jalapeño, optional – I cleaned and charred before mincing
Juice of 1/2 a lime
Salt and black pepper to taste

SANDWICH:
Pork – 8 oz. kielbasa, tenderloin, loin – see my note above
2 demi-baguettes, halved lengthwise – or sub rolls - see my note


Recipe



SAUCE:
In a saucepan, over high heat, bring the vinegar, brown sugar, Sriracha (if using), garlic, and 1/2 t. salt to a boil. Whisk until the sugar and salt dissolve. Lower the heat to medium and simmer about 8-10 minutes – until the sauce is syrupy. Set aside.

PINEAPPLE RELISH:
Grill, broil, or sauté the pineapple slices until browned on both sides. Set aside to cool slightly. When cooled, give it a rough chop and add the onion, cilantro, ginger, jalapeno, and lime juice. Season to taste with salt and pepper.

PORK:
Prepare pork your desired way. If you choose kielbasa, it should be halved lengthwise and grilled or pan-fried on both sides.

BUILDING THE SANDWICH:
Toast or grill the cut side of the bread. Place the pork on the bottom halves of the bread. Top each with 1 T. sauce, 1/4 c. relish, and the bread tops.

Makes two generous sandwiches.