Later today, Hedy, Michael, and Bradley plus the peanut gallery of yours truly and Ellie, will get our pork on as the strategy talks continue for our offerings at Cochon 555, coming to Miami for the first time on April 1. See New York’s recent winner here, and stay tuned to the competition’s website for the announcement of our competitors and ticket sales.
Of course it’s only fair that, in honor of the more imminent pigskin faceoff known as the Super Bowl, we share our winning game day pork recipe for your use at home. I tested this puppy, a new one from Bradley’s arsenal including past winners like Honeycrisp Apple Salad, and it is as easy to prepare as it is delicious. I used a standard, but no less delicious, ground shoulder from Publix, but you could get fancy with heritage meat if you can find it, like we get for the restaurant from Jim Wood at Palmetto Creek Farms. Try your hand — two are preferable — for a mid-game meal this Superbowl Sunday, and let us know what you think and send us a photo. Mine was gone before I could snap one!
by Chef de Cuisine Bradley Herron, Michael’s Genuine Food & Drink
Makes 4 sandwiches
1 pound ground pork (shoulder meat, for its fattiness)
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 tablespoons chopped parsley
1 tablespoon fennel seed, crushed
2 teaspoons chili flake
Kosher salt and freshly-cracked black pepper
1/2 a fennel bulb, shaved thin
2 cups of arugula
Juice of 1 lemon
1/4 cup extra-virgin olive oil
1/2 cup mayonnaise
2 tablespoons capers
4 Kaiser rolls, split and toasted
In a large bowl, mix ground pork and spices with your hands until fully incorporated. Take a quarter of the mixture, form a ball, and flatten into a patty of uniform thickness using your palms. Repeat three more times with the remaining meat, placing the patties on a wax paper-lined plate. Season generously with salt and pepper on both sides. Place a large non-stick skillet over medium high heat. Once hot, sear the patties for 10 minutes. Don’t fuss with the meat; let it sear untouched, flipping with a spatula halfway through cooking. Cut the heat and let rest.
Toss the fennel and arugula in a medium bowl with lemon and extra-virgin olive oil and season with salt and pepper. In small bowl mix the mayo and capers.
To serve, place patties on bottom buns, and stack piles of salad on each. Shmear the bun tops with the caper mayo and close each sandwich. Wrap tightly in aluminum foil and let sit for 5 minutes. Enjoy warm!