Pole-d Pork

18 Jun

I missed the Big Apple BBQ this year. Of course, considering how well it went last year, I’m really not all that broken up about it. A Yankees stadium hot dog is just about as good as a Southside Market Elgin hot sausage anyway, right?

Bay Ridge Rain

I thought I had wallowed only briefly in pork-deprivation misery. A co-worker who was also going to miss the event and I wasted some quality time by toying with the idea of going on the ultimate NYC BBQ crawl; starting in Harlem at Dinosaur, hitting Hill Country and finishing up in the borough of Kings at Fette Sau with sundry other stops in between. It would be a crawl for the ages, for science, for culinary infamy!

Those 15 minutes were the last time I thought about barbecue (I thought).

Park Slope Pretty

We’ve had a 2 pound chunk of smoked pork loin lurking in the refrigerator since last weekend. The Boy bought it last weekend for our aborted dinner of rhubard and roasted carrots, but instead it just sat and waited for it’s ultimate calling.

We had no plans for it other than sandwiches. We’d picked up some Jalapeno Sauerkraut from those freaky, fun Hawthorne Valley kids, impulse purchased some lovage and bought a loaf of bread, that was it.

Park Slope Church

Yesterday was really hot. Finally. It’s been raining like summer here. Most evenings have been punctuated by massive, roiling thunderstorms that have drowned my radishes and ripped my basil to shreds, and yet the temperature has been struggling to stay above 70°.

The tomatoes look miserable. You can tell they want some heat. Maybe not day after day of near 100° heat wave heat, but something. I think they’ve finally gotten what they wanted. One day of near 90°s and they look happier already.

I’m happier, too. We finally found a fourth chair and can begin having people over for dinner, like real adults. We pushed ourselves through the Park Slope throngs and summer sunshine to haunt stoop sales to no avail. Just as I and my legs were about to give up, we found one and were able to take a seat on the subway platform and return home triumphant.

Smoked Pork & Spicy Kraut Sandwiches

The Boy assumed the sandwiches would be a thrown together affair; sliced pork and kraut straight from the fridge. But despite the heat I felt a little warming up was called for. Ibroiled the pork for a few minutes and then kept it warm in the oven. The kraut got mixed in with sautéed onions and simmered with sherry vinegar and a few lovage leaves to provide a counterpoint to the piquancy of the chiles.

Two slices of bread, a slick of slightly-sweet Colorado mustard, a mound of kraut and a few slices of pork all mooshed together and the meal was complete. Pure heaven. We contentedly munched away, oohing and aahing over how something so simple could taste so good. I think I used the term “taste symphony” to describe my culinary happiness.

Smoked Pork & Spicy Kraut Sandwiches

The Boy had other ideas. “You know, if you closed your eyes, this could easily be an Eastern European precursor to a North Carolina pulled pork sandwich,” he said. “I don’t think you’d ever actually see a sandwich like this in Poland,” I replied with a sniff. He sat there, looking at me, munching and contemplating and then an idea struck him and he laughed. “Maybe you could call your post about this Pole-d Pork!”

Apparently I hadn’t forgotten about the barbecue after all.

Head below the jump for the recipe for Pole-d Pork Sandwiches.

Pole-d Pork Sandwiches

prep time: 10 minutes ~ cooking time: 10 minutes

  • 2 lbs bone-in Smoked Pork loin, trimmed, cut away from the bone and cut into slices
  • 1 jar Jalapeno Sauerkraut
  • 1 Onion, sliced
  • Olive Oil
  • Sherry Vinegar
  • 1 small handful Lovage Leaves, washed and roughly chopped
  • Bread
  • Mustard

Place the sliced pork in a roasting pan and cook under the broiler for 5 minutes. Turn the broiler off and place in the oven to keep warm.

Sautee the onions in a large skillet. Add the kraut and lovage leaves and a glug of sherry vinegar. Allow to cook until lovage leaves are wilted and the vinegar has evaporated a little. Turn the heat off and allow to cool for a few minutes.

To serve: Smear a little of your favorite, slightly sweet mustard on one side of bread. Pile a little kraut on the bread, put a couple of slices of pork on top of the mound of kraut. Smoosh the other piece of bread on top and enjoy!


15 Responses to “Pole-d Pork”

  1. Toni June 18, 2007 at 10:12 am #

    You’ve managed to make a pork sandwich sound like the best adventure ever! I love the combo of pork and sauerkraut, andI absolutely love what you did with the sauerkraut! Must try that next time.

  2. Mary June 18, 2007 at 12:02 pm #

    Wow, I mean really wow. I’ve also had an unwanted period of pork deprivation and am drooling over this. Congratulations on the fourth chair.

  3. Julie June 18, 2007 at 7:09 pm #

    A New York pork BBQ crawl? Don’t allow that idea die! That sounds like a good time.

  4. ann June 19, 2007 at 6:46 am #

    Toni — It’s so good! Those crazy Hawthorne kids make all sorts of flavors; jalapeno, caraway (my favorite) and curry which I’m sure you could replicate at home.

    Mary — Thanks! We’re very excited about it :-)

    Julie — Yeah, my co-worker saw the post and was a little peeved I’d said that was all the thought I’d given the BBQ crawl… Apparently it’s not dead after all. Stay tuned for the gripping details!

  5. Yvo June 19, 2007 at 11:07 am #

    LOL love the name!!!!!!!!

  6. Lisa (Homesick Texan) June 19, 2007 at 11:25 am #

    I went to Hill Country on Sunday, and the moist brisket and Kreuz hot links were good. And afterwards I had a serious meat coma, which is always a good sign. Didn’t try any pig, but their pork ribs looked mighty fine! For your crawl, you should start at that auto shop/bbq joint in the Bronx and work your way down. What fun!

  7. Christina June 19, 2007 at 9:24 pm #

    Pole’d pork? Brilliant!

    One cannot stray too long away from porcine territory without being drawn, hungrily, back. I know this from experience. Thanks for dressing up a sandwich and reminding us all what a great meal these simple foods can be!

  8. Susan in Italy June 20, 2007 at 5:55 am #

    I love the “Eastern European percursor to a North Carolina pulled pork sandwich” Anyway, it sounds like a fancy version of a lot of excellent street food you could find in chicago.

  9. ann June 20, 2007 at 6:36 am #

    Yvo — He’s a clever man, the Boy is!

    Lisa(HT) — Autoshop BBQ in the Bronx? Tell me more… I’m intrigued! That’s good news about Hill Country. Thanks for sharing!

    Christina — Thanks. Sandwiches rule.

    Susan — Funny you mention Chicago. That’s where the conversation strayed next!

  10. Brooklynguy June 20, 2007 at 10:02 am #

    may I humbly suggest an amazing BBQ joint for your crawl that is right here in Brooklyn? It’s called Bar B-Q, on 6tgh avenue and 20th street in south-south slope or Greenwood Heights, if you prefer. Low key down home place with a comfy bar, the yankees game on tv, good beer on tap, great bourbon and rye menu, and GREAT ribs. pulled pork is good, as is brisket. smoked wings make a good starter, but the best meal there is a half rack o’ ribs with slaw (home made of course, and spicy) and whatever other side dish floats yer boat.

    Honestly – you should try this place. It’s like a second home, a BBQ home, if you will.

  11. ann June 20, 2007 at 9:57 pm #

    Brooklynguy — How (I ask you how) has this place flown below my radar!? I’d bet you $10 I’ll be there this weekend for lunch. Thank you!

  12. radish June 21, 2007 at 6:02 am #

    Lovely to meet you last night.. I missed the BBQ festival this year too. I went to the very first one and it was a bit of a disappointment. we stood in line for over an hour and while it was fun, standing in the hot sun and then having to eat a lb of meat was a bit tough.

  13. Brooklynguy June 21, 2007 at 3:09 pm #

    Do let me know how you like it. I went last night and there was an annoying jazz trio (???) playing, and it was crowded. But the half rack was just silly. You’re gonna freak on the plethora of sauces too…

  14. ann June 24, 2007 at 4:05 pm #

    Brooklynguy — You are SO right! Bar BQ is awesome and I did freak on all the sauces! They’re amazing, as are the ribs. Oh my god, so damn good! We also got the pulled pork and the brisket. I can’t believe how much food they give you! We took the brisket & the pork to go and went to Eagle Provisions over on 5th & 18th and bought 3 different kinds of cabbage salads. Now we have the fixins for a few afterwork dinners this week! Thanks SO SO SO much for the recommendation!

  15. Brooklynguy June 25, 2007 at 1:36 pm #

    The pleasure is all mine, really. Glad you liked it. See you there sometime. I will be the Brooklynguy with the BrooklynLady and the babygirl.

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