If you love meat and you love sandwiches, then it doesn't get better than a sandwich made by a butcher. Makes sense, right? I mean, if a guy can take apart an animal, he probably knows how to make it taste delicious. That's all I could think about last night as I stood with 11 other "classmates" at a pig butchering class in the Brooklyn Kitchen (a hipster's Williams Sonoma for New Yorkers who love to cook). The butcher, Tom Mylan, was dissecting half of a 200-plus-pound Berkshire pig, and the 12 of us had paid $75 to watch him do it, ask him anything we wanted, and, of course, divvy up the meat at the end of the show.
My question (aside from how I could get his job): If you were going to make a sandwich from this glorious animal, what part would you use and how would you do it?
The Brookyn Kitchen
- For the Meat:
- 4-5 lbs. pork belly (or fatty shoulder)
- 1 1/2 cups red wine vinegar
- 2/3 cups sugar
- 3 tablespoons salt
- 5 cloves garlic crushed
- For the Slaw:
- 1 tablespoon red pepper flake or 4 whole chile de arbol
- 1 tablespoon grated fresh ginger
- 1 small Savoy Cabbage, shredded
- 1/2 cup rice wine vinegar
- 1/4 cup toasted sesame oil
- 1 tablespoon ground five-spice (cinnamon, coriander seed, cumin, black pepper, clove)
To make the meat: Cut meat into 2 inch sided squares that are 3/4 inch thick and combine well with all other ingredients in a oven proof container (cast iron skillet, half hotel pan, etc.) and cook at 350°F. After the fat has rendered, toss every 10 minutes (about 1 hour), cooking until dark red and crispy.
To make the slaw: Whisk all ingredients together but cabbage, taste and correct seasoning. Combine with cabbage at least 30 minutes before serving.
To assemble the sandwich: Remove pork from liquid and combine on a white wonderbread bun for a Momofuku-meets-Fette Sau style pork sandwich.
For bonus points, let strained liquid cool in the refrigerator over night, remove fat and reduce to syrup as a deeply flavored barbecue sauce for pork.