Lunchbreak: Pork loin po’boys from Inspiration Kitchen

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Inspiration Kitchen

3504 W Lake Street
(773) 801-1110

4715 N. Sheridan Road
(773) 275-0626

Pork Loin Po’Boy

Brine pork in sweet tea brine overnight, then roast pork loin at 325 degrees for 2-3 hours.  Slice/dice pork when cooled.
In skillet, heat 1 Tbs oil and add 1/2 cup diced pork.  Add 1 Tbs jus from roast. Meanwhile, spread po’boy bun with 1 Tbs spicy creole remoulade,  cherry tomato jam. Fill bun with warmed pork. Garnish with micro greens. Serve with sweet potato chips dusted with special spice.

Sweet Tea Brine

6 quarts water
2 cups loose leaf black tea
2 cups kosher salt
2 cups sugar
1 cup molasses
2 onions, thinly sliced
1/4 cup whole coriander seeds
1/4 cup whole black peppercorns
1 Tbs allspice
10 whole cloves
4 whole star anise
10 cloves garlic, mashed flat with the back of a knife
1/2 bunch thyme
1/2 bunch rosemary
8 bay leafs
8 cups ice

In a large pot over medium high heat, combine the water, tea, salt, molasses, sugar, onion, coriander, peppercorns, allspice, clove, star anise, garlic, thyme, rosemary and bay leaf. Bring to a boil. Remove from heat. Transfer to a sealable container. Add ice and let cool to room temperature.

Creole Remoulade

2 cups mayonnaise
2 Tbs ketchup
2 Tbs creole mustard
1 Tbs parsley, chopped
1 Tbs cayenne pepper
1 Tbs lemon juice
2 tsp horseradish
2 garlic cloves, chopped
1 tsp Worcestershire sauce
1 tsp celery salt
1 tsp paprika
1/2 cup chopped capers

Blend all ingredients EXCEPT capers in a blender. Fold in capers.  Season to taste.

Cherry Tomato Jam

1 lb cherry tomatoes
2 tsp  extra virgin olive
1/3 cup champagne vinegar
1/8 cup diced onions
2 cloves minced garlic
2/3 cups sugar
zest of one lemon
1 Tbs salt

Combine all in a sauce pot.  Bring to simmer over low heat. Stir frequently. Let reduce over heat for one hour and cool.

Potato Chip Topping

1/4 cup salt
1/4 cup sugar
1 Tbs cinnamon
1 tsp cumin
1 tsp cayenne

Combine ingredients and dust chips with the mixture.

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