Fennel – Crusted Pork Sandwiches sandwiches with Salsa Verde
Why this recipe works: Boneless country – style spare ribs have much more flavor than the typical pork cutlet. Even so, we still needed to find a way to make them even tastier. We came up with a solution: coat the spare ribs with fennel seeds, top them with salsa verde, and stuff them into sub rolls to create flavorful and unique sandwiches. Pounding the fennel seeds into the pork helps the seeds adhere to the meat. When they’re cooked, fennel seeds release essential oils that infuse the spare ribs with a sweet anise flavore. The vibrant, herbal salsa verde comes together quickly in the food processor. Its garlicky punch brightens up the pork and intensifies the flavor profile of the dish. Finally, using 6 inch sub rolls to turn the whole meal into a easy – to – eat sandwich adds heft and makes for a quick, convenient supper.
Fennel seed – crusted pork sandwiches with salsa verde
Ingredients: serve 4
1 ¼ cups chopped fresh parsley
2 scallions, chopped
2 tablespoons drained capers plus 1 teaspoon caper brine
2 anchovy filets, patted dry and minced
1 garlic clove, minced
6 tablespoons extra virgin olive oil salt and pepper
1 ½ pounds boneless country – style pork spare ribs, trimmed of excess fat
2 tablespoons fennel seeds
4 (6 inch) sub rolls, split open lengthwise
- Process parsley, scallions, capers and caper brine, anchovy, garlic, and ¼ cup oil in food processor until smooth. Season with salt and pepper.
- Pat pork dry with paper towels. Sprinkle pork all over with fennel seeds, then place cutlets between 2 layers of plastic wrap and pound to ¼ inch thickness. Discard plastic and season pork with salt and pepper.
- Heat additional 1 tablespoon oil in large skillet until just smoking. Add half of pork to pan and cook until browned, 1 to 2 minutes per side. Transfer to plate and tent with foil. Repeat with remaining oil and pork. Let rest 5 minutes.
- spread salsa Verde evenly on inner sides of each roll. Arrange pork on each roll, cutting pork pieces as needed. Serve
Easy fennel seed – crusted pork
Pat the boneless country – style pork spare ribs dry with paper towels, then sprinkle the pork all over with 2 tablespoons fennel seeds. Next, place the spare ribs between 2 layers of plastic wrap and pound them until they are ¼ inch thick. Discard the plastic and season the pork with salt and pepper.