Pork loin & bacon fat-sauteed cabbage sammies

 bacon slaw & pork sammie 1-24-10

I have some leftover mustard-encrusted pork loin roast from the day before last, and I just saw 3/4 of a head 0f cabbage in my vegetable crisper, which makes me happy I saved the bacon fat from the BLTs we had a couple of weeks ago.  I know I have one bagel, one piece of naan and one sub roll, as well as fixings for mustard aioli – if I scrape out the large jar of Best Foods I bought for the holiday season, that is – so that, my friends, means there will be a dinner for three tonight, and I’ll let the boys fight over the bread and take the one that’s left.  Something tells me it’ll be the naan.

Cabbage Sauteed in Bacon Fat

1 Small head green cabbage
1/4 cup rendered bacon fat
1 tablespoon whole mustard seeds
2 bay leaves
1 teaspoon turmeric (optional)
Salt & pepper

1).  Cut cabbage in half and remove core by making v-cuts into each half as it sits cut side down on board
2).  Shred cabbage (medium to large shred)
3).  Wash and spin-dry shredded cabbage
4).  Add bacon fat to wok or other deep vessel on medium flame (I often use my trusty Wolfgang Puck electric wok for this)
5).  When oil melts, add mustard seeds
6).  When mustard seeds begin to pop, add cabbage, bay leaves, turmeric and a little salt & pepper (amount of salt depends upon salt content in bacon fat used)
7).  Turn flame to high and stir fry for a few moments
8).  Cover and cook, over medium flame, stirring now and then, until cabbage is at desired consistency.  About 7 minutes is usually good in terms of leaving a little texture intact

This is good served with a non-clashing pork roast, i.e., one that has been rubbed with a paste of Dijon mustard, ground thyme, a little oil and some salt and pepper.  If you serve it on a pork sandwich, make mustard aioli to serve on the side.

Mustard Aioli

1/4 cup of good mayonnaise, like Hellman’s/Best Foods
1 heaping tablespoon Dijon mustard
2 teaspoons fresh lemon juice
1/2 teaspoon black (or white) pepper
1/2 teaspoon salt

Whisk everything together, adding more salt and/or pepper, if you like, and allow to sit in fridge for a couple hours to meld.

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