Gather around, campfire chefs. If you're gearing up for a camping adventure and in need of a scrumptious one-pan meal, this pork sandwich with caramelized onions is your ideal companion.
This sandwich is the ultimate addition to your outdoor culinary escapades. Whether you're going solo or with your camping crew, this recipe is bound to satisfy your taste buds and have you craving another helping.
So, let's roll up our sleeves, ignite those campfire flames, and whip up the most delectable pork sandwich for your upcoming camping excursion!
- Pork meat
- Red onion
- Red wine
- Arugula (or any other green salad)
Frying the potatoes
- Preparation: Peel the potatoes, and then carefully cut them into thin sticks. This can be done with a sharp knife or a mandoline for precision. The thinner, the better, as it allows for a more satisfying crunch.
- Heating the oil: Choose your favorite cooking oil - whether it's the subtle neutrality of vegetable oil or the fruity complexity of olive oil. Heat a generous amount of oil in a deep pan or skillet over medium-high heat. You'll know it's ready when a potato stick sizzles and bubbles when submerged.
- Frying: Gently place the potato sticks into the hot oil, taking care not to overcrowd the pan. Frying in batches ensures they cook evenly. Allow them to sizzle and crisp up, turning occasionally, until they achieve a beautiful, golden brown hue. This process should take around 3-4 minutes per batch.
- Draining and seasoning: Once the potato sticks are perfectly crispy, carefully remove them from the oil with a slotted spoon or tongs. Place them on a plate lined with paper towels to drain any excess oil. While they're still warm, sprinkle with a pinch of salt to enhance their flavor.
A Pro Tip: To maintain their crispiness, lay the fried potato sticks in a single layer on a wire rack, allowing any remaining oil to drip off. This prevents them from becoming soggy.
Searing the pork
- Selecting the cut: The key to a succulent pork sandwich is choosing a cut that suits your preference. Pork loin and pork tenderloin are both excellent options, each offering its own unique texture and flavor. If you want a leaner, tender cut, go for the tenderloin. For a slightly richer and juicier experience, opt for the loin.
- Searing: Heat a skillet or pan over medium-high heat and add a touch of oil. When the oil shimmers and is hot enough, carefully place the pork in the pan. Allow it to sear without moving it for a few minutes. This creates that irresistible golden crust on the meat.
- Add flavors: As the pork sears, add a few generous pats of butter, a few cloves of garlic (whole or smashed for a milder flavor), and a couple of sprigs of fresh rosemary. The sizzling butter, garlic, and rosemary will impart a luscious, fragrant aroma to the meat.
- Even cooking: Turn the pork and continue to cook on the other side, allowing it to sear to perfection. The butter and seasonings will continue to infuse the meat with their flavors. Be attentive to ensure that the pork is cooked evenly on both sides.
- Basting: For an extra layer of flavor and moisture, spoon the hot, aromatic butter over the pork from time to time. This basting process keeps the meat succulent and ensures a delectable, well-seasoned outcome.
The cooking time can vary depending on the thickness of the cut and your desired level of doneness. Use a meat thermometer to achieve the perfect internal temperature (145°F or 63°C for medium-rare, and 160°F or 71°C for medium). Once your pork is cooked to your desired level of doneness, remove it from the pan and set it aside.
- Slicing the red onion: Begin by cutting a red onion into half-moons. These thin slices provide an ideal surface area for caramelization, allowing the natural sugars in the onion to shine through.
- Adding butter and red wine: In the same pan you used for searing the pork, add a bit more butter to enhance the richness. Then introduce the red onion slices to the pan. The magic happens when you add a small amount of red wine, which acts as a flavor catalyst. It deglazes the pan, lifting all those delicious caramelized bits from the bottom.
- Stirring and patience: Stir the onions to ensure they are evenly coated with the butter and wine mixture. Lower the heat to a gentle simmer, and let the onions cook slowly. The process of caramelization is all about time and patience. It can take around 20-30 minutes for the onions to turn a deep, golden-brown color. Be attentive and stir occasionally to prevent burning.
You'll know the onions are perfectly caramelized when they're soft, sweet, and have developed that delightful jam-like consistency. The rich, sweet aroma will fill your kitchen, and your taste buds will anticipate the delicious pairing ahead.
Making the sauce
- Preparation: Start by finely chopping fresh parsley. The vibrant green color and the subtle, fresh herbal notes will provide a delightful contrast to the other ingredients.
- Mixing garlic and parsley: Mix the finely chopped parsley with the garlic cloves that cooked alongside the pork. The heat has softened and mellowed the garlic, making it a perfect partner in this zesty sauce.
- Incorporating mayonnaise: Add a generous dollop of mayonnaise to the garlic and parsley mixture. Mayonnaise not only imparts a creamy texture but also balances the sharpness of the garlic with its rich and indulgent quality.
- Mixing well: Stir the ingredients together thoroughly, ensuring that the garlic, parsley, and mayo are well combined. This luscious, zesty sauce is now ready to add a flavorful dimension to your Pork and Caramelized Onion Sandwich.
- Prepare the Baguette: Start by taking a fresh baguette, preferably from your local bakery. Cut it in half lengthwise, creating a vessel for the delectable contents of your sandwich.
- Spread the sauce: Inside the cut baguette, generously spread the creamy garlic and parsley mayo sauce. This sauce not only adds a zesty kick but also acts as a delicious glue that holds everything together.
- Layer the pork: Place the seared and flavorful pork slices on top of the sauce. The aroma of the garlic, rosemary, and butter-infused meat will tantalize your senses.
- Add the onions: Next, carefully arrange the caramelized onions on top of the pork. Their sweet and jam-like consistency is the perfect counterpoint to the savory meat.
- Potato chips: Gently lay the crispy potato sticks on the bed of caramelized onions. These chips add a satisfying crunch and a layer of texture that's truly delightful.
- Fresh greens: For a touch of freshness and a peppery bite, add a handful of arugula or your choice of green salad on top of the potato chips.
- Season to taste: Finish your creation with a pinch of salt, adding just the right amount of seasoning to bring out the full spectrum of flavors in your sandwich.
Finally, close the baguette, and there it is – your Pork and Caramelized Onion Sandwich, a true work of culinary art! The contrast of flavors, textures, and the symphony of ingredients are ready to delight your palate.
This sandwich is perfect for a weekday lunch, a weekend picnic, or a delicious dinner. It's a crowd-pleaser that showcases the delicious results of your culinary expertise. So, take a moment to admire your creation, and then savor every bite.
Thank you for joining us on this flavorful journey, where we've learned how to create a pork and caramelized onion sandwich that's sure to become a favorite in your kitchen. Whether you're making it for yourself or sharing it with loved ones, this sandwich offers a symphony of flavors that will keep you coming back for more. Bon appétit!