Cajun and Creole Recipes
Pork Creole Po' Boys
Ingredients
Sauce
- 2 tablespoons vegetable oil
- 1 teaspoon hot paprika
- 1 small onion, finely chopped
- 2 stalks celery, finely chopped
- 1 small green or red bell pepper, finely chopped
- 1 clove garlic, crushed
- 1 small fresh green chile, seeds removed and chopped
- 1 tablespoon brown sugar
- 1/2 teaspoon dried thyme
- 1 (14 ounce) can chopped tomatoes
- 2 tablespoons chopped parsley
- Salt
Sandwiches
- 1 (1 pound 2 ounce) pork tenderloin
- 3 to 4 tablespoons vegetable oil
- 2 tablespoons cider vinegar
- 2 cloves garlic, crushed
- 1/4 teaspoon crushed hot peppers or to taste
- French-style baguette, cut into 4 x 5 inch sections
- Lettuce leaves
- 2 medium tomatoes, sliced
- 1 onion, thinly sliced
Instructions
Sauce
- Heat the oil in a large skillet over medium high heat. Stir in the paprika, onion, celery, bell pepper, garlic and chiles. Cook for 2 minutes, until it begins to brown.
- Add the brown sugar, thyme and tomatoes and reduce the heat to medium-low. Cook for about 20 minutes, stirring occasionally, until the sauce thickens and the tomato liquid is evaporated.
- Stir in the parsley and season with salt.
- Transfer to a bowl and set aside until ready to serve.
Burgers
- Place the pork on a cutting board. Holding a knife at a 45 degree angle, slice the pork into 8 thin scallops.
- Arrange pork in a shallow dish and add 2 to 3 tablespoons of the oil, the vinegar, garlic and crushed hot peppers. Turn the scallops to coat well.
- Set pork aside for 30 minutes to let marinate, then drain.
- Heat a ridged, black grill pan over medium high heat and brush with a little of the remaining oil.
- Add the marinated scallops and cook for 2 to 3 minutes, turning once, until browned and just cooked through.
- Remove pork from the pan and drain on paper towels.
- Lightly toast the cut sides of each baguette section and brush with the remaining oil.
- Arrange a layer of lettuce leaves, tomato, and onion slices on the bottom half of each section. Top each with 2 slices of pork scallop and a generous spoonful of the Sauce. Cover with the baguette tops and serve immediately.