Lemon Grass Pork Sandwiches

Spencer and I tried out a new hole in the wall restaurant in Provo named Dew. We really liked it and I was craving the Lemon Grass Pork Sandwiches so much that I decided to make my own. Both Spencer and I decided we liked my version even better than the restaurant. You will have to decide for yourself. I made my own demi-baguettes from the basic artisan dough recipe. We also love the dumplings and the soup at Dew. I would definitely recommend it, but it isn't a fun place for kids.


Lemon Grass Pork Sandwiches

• 6 green onions (white and pale green parts only), chopped (about 1/2 cup)
• 3 tablespoons chopped lemongrass*
• 2 tablespoons soy sauce
• 1 tablespoon golden brown sugar
• 2 teaspoons ginger
• 1 clove garlic--grated on the microplane or minced
• 1 teaspoon sesame oil
  
• 1/4 teaspoon ground white pepper
• 3 tablespoons vegetable oil, divided
• 1 1/2 to 1 3/4 pounds boneless pork loin chops (each 1/3 to 1/2 ich thick) or bone in if that is what you have.

Mix all marinade ingredients together and shake them with the pork in a ziploc etc. Marinate for 3 hours and up to overnight turning/shaking a few times if you remember. Grill chops with marinade sticking to them until they are done, but still juicy. Cover with foil for 5 minutes, then slice. Serve on baguettes with julienned cucumber, jicama, grated carrots, and sweet Thai chili sauce to taste.

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Cranberry Glazed Pork

Okay, I'm going to attempt a post with this new format. No, I did not take this picture. However, Tod's favorite Cranberry Glazed Pork Roast is perfect for holidays and is SO SO SO SO easy! All you need is a crockpot and the following:


1 can jellied cranberry sauce
½ c sugar
½ c cranberry juice cocktail
1 tsp. dry mustard
¼ tsp cloves
1 boneless sirloin pork roast (about 3 lbs)

2 Tbs. cornstarch
2 Tbs. cold water
Salt to taste

In medium bowl, mash cranberry sauce with a fork or a potato masher. Stir in sugar, cranberry juice, mustard and cloves. Place pork roast in slow cooker (I use my crock pot) and pour cranberry sauce mixture over it. Cook on low setting for 6 to 8 hours or until meat is tender. Remove roast and keep warm. With a metal spoon, skim the fat from the liquid in the slow cooker. Pour 2 cups of the liquid into a sauce pan (add water to fill out the measure). Bring to a boil over medium-high heat. Blend the cornstarch and cold water to make a paste; stir gradually into boiling liquid. Continue cooking, stirring constantly, until mixture thickens. Add salt to taste. I like serving this dish with sour cream potatoes (which I'll post the recipe for soon)!

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