Pork Loin Bocadillo
Source of Recipe
Niman Ranch
List of Ingredients
Brine
3 cups water
1 head garlic, cut in half crosswise
1 yellow onion, coarsely chopped
2-1/2 cups honey
2 tablespoons salt
1 bay leaf
2 tablespoons mustard seed
Pinch of freshly ground nutmeg
2 tablespoons black peppercorns
2 tablespoons dried red chile flakes
1 bunch rosemary, cut into 1-inch lengths
6 cups ice
1 Niman Ranch center-cut pork loin (about 4 pounds)
½ cup extra virgin olive oil
3 tablespoons Moruño Spice (see below)
3 or 4 baguettes
2 or 3 cloves garlic, cut in half
Alioli (recipe below)
Salt
2 cups loosely packed arugula leavesRecipe
To brine the pork, combine the water, garlic, onion, honey, salt, bay leaf, mustard seed, nutmeg, peppercorns, chile flakes, and rosemary in a large saucepan over medium-high heat, and heat to dissolve the honey and infuse the spices. Place the ice in a large glass bowl. Pour the honey mixture over the ice. When the ice has melted, add the pork. Cover and cure in the refrigerator for 2 days.
To roast the pork, preheat the oven to 425 degrees. Mix together the oil and Moruño Spice in a small bowl. Remove the pork from the brine and discard the brine. Pat the meat dry and rub it all over with ¼ cup of the oil-and-spice mixture. Preheat a cast-iron skillet over medium-high heat for 5 minutes. Sear the meat for about 2 minutes on each side. Transfer to the oven and roast until the internal temperature is 135 degrees, about 30 minutes. Remove the loin from the pan and let it rest for 20 minutes, then slice into thin medallions.
To assemble, cut the baguettes into 10-inch lengths, and then slice them in half lengthwise, leaving a hinge. Rub the inside of the bread with the cut side of the garlic. Spread the Alioli over the bread. Layer the pork medallions on the bread, drizzle with the remaining oil-and-spice mixture, sprinkle with salt, and top with arugula leaves.
Moruño Spice
This recipe makes about 1-1/4 cups.
Ingredients
½ cup cumin seed
¼ cup coriander seed
1 tablespoon black peppercorns
1 tablespoon paprika
¼ cup pimentón dulce (see below)
2 teaspoons cayenne pepper
¼ cup salt
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Method
Toast the cumin and coriander in a small, dry pan over medium heat, stirring often, until lightly browned, about 5 minutes. Using a spice grinder or clean coffee grinder, grind them both to a powder. Transfer to a small bowl, add the remaining spices, and mix well.
Pimentón is the paprika of Spain. It is made of dried, ground pimiento peppers and may be sweet or hot, smoked or not. For this recipe, use a mild (dulce) paprika.
Alioli
Alioli, similar to aioli, is a garlic mayonnaise. In Catalonia, a region of Spain, it is used on practically everything. The word for garlic is ali; the word for oil is oli. Thus the name alioli.
While labor intensive, since it is made with a mortar and pestle, this is how you get the correct consistency. In a tightly covered container, it will last in the refrigerator for up to 4 days.
This recipe makes about 2 cups.
Ingredients
2 cloves garlic
½ teaspoon salt
2 egg yolks
½ teaspoon water
¼ cup extra virgin olive oil
¾ cup peanut oil
½ teaspoon red wine vinegar
½ teaspoon sherry vinegar
Juice of 1 lemon
Method
With a mortar and pestle, pound the garlic and the salt together until it is a smooth, creamy paste.
In a food processor or using a whisk, process or beat together the egg yolks and water in a bowl until smooth. With the processor running or while continuously whisking, slowly pour the in the oils, a few drops at first until the mixture emulsifies, and then in a slow, steady stream. You can add more water if the mixture becomes too thick. Add the vinegars and lemon juice. Mix in the garlic paste until smooth.
This recipe makes 6 to 8 sandwiches
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