Ingredients

The following ingredients have 9 Servings
  • 10 tomatillos finely chopped
  • For the Tomatillo Chow Chow:
  • 2 large red field peppers or red bell peppers
  • seeded and finely chopped
  • 2 large green bell peppers
  • seeded and finely chopped
  • 2 jalapeño pepper
  • finely chopped
  • 2 red finger chili peppers
  • finely chopped
  • 1 red onion
  • finely chopped
  • 1 pound green cabbage
  • finely chopped
  • 3 tablespoons Kosher salt
  • 1/2 cup sugar
  • 1 cup cider vinegar
  • 1/2 cup bottled water
  • 2 bay leaves
  • 1 teaspoon turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 tablespoon dry mustard
  • 1 teaspoon celery seed
  • 2 teaspoons mustard seed
  • 2 teaspoons coriander seed
  • For the Pork Loin Roast: 2 1/2 pound boneless pork loin roast
  • 8 large cloves garlic
  • crushed
  • Olive oil
  • for drizzling
  • Salt and pepper
  • 1 teaspoon cumin seed
  • 1 teaspoon fennel seed
  • 2 tablespoons thyme
  • chopped
  • For the Steak: 1 tablespoon light brown sugar
  • 1 tablespoon instant espresso powder or fine ground coffee
  • 1 tablespoon chili powder such as Ancho or a blend such as Gebhardt’s
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 2 1/2 pounds skirt steak or hanger steak
  • For the Sandwich: 3 baguette/loaves French bread
  • 1 1/2 pounds deli-sliced Swiss cheese
  • 2 pounds deli sliced mild/boiled ham
  • Lettuce
  • Sliced tomatoes
  • Thinly sliced onions
  • 1 bag Plantain chips or 1 container Potato Sticks
  • 3/4 cup ketchup
  • 1/4 cup sour cream
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon cayenne pepper sauce
  • Salt and pepper

Instruction

  • For the Chow Chow, place peppers and tomatillos, chilis, onions and cabbage in a container and toss with salt
  • Refrigerate 8 hours to 24 hours, drain
  • Place veggies in a pot and add sugar, vinegar, water, bay leaves, spices and seeds
  • Bring to a boil and cook chow chow over medium heat 20 minutes, cool to room temperature
  • Chill 8 hours
  • (Chow Chow keeps up to 3 weeks or can and store for up to 1 year
  • )   For the pork, preheat oven to 375°F
  • Cut small slits into pork and stud with garlic
  • Slather pork with olive oil and season with salt, pepper, cumin, fennel and thyme
  • Roast 45 minutes or to an internal temperature of 145°F
  • Cool to room temp, very thinly slice the meat
  • Heat large cast iron griddle or skillet over medium high heat
  • In a small bowl, combine Kosher salt, pepper, light brown sugar, espresso, chili powder, granulated garlic, and granulated onion
  • Slather steak with the rub and drizzle with olive oil
  • Cook skirt steaks 3 minutes on each side or hanger steaks 4 minutes on each side
  • Cool to room temperature and thinly slice against the grain
  • Combine sandwich sauce ingredients in a bowl, adjust seasoning
  • Assemble sandwiches on 1/3 lengths of French bread/baguetttes with chow chow, Swiss cheese, ham, pork, steak, lettuce, tomato, onion, plantain chips or potato sticks and sandwich sauce