The Chew Dish of the Day: Cleveland Dip Recipe
Michael Symon had the honors of the Dish of the Day for the Delicious Dips show. He made a Cleveland Pork Dip Sandwich Recipe using a pork sandwich. It seems like many cultures and cities have their own spin on hot sandwiches with dips, and Michael insisted that France does not have the market cornered on this, as you can see from this recipe.
The Chew: Michael Symon Cleveland Pork Dip Sandwich Ingredients
- 1 rack Pork
- 2 tbsp Coriander
- 1 tbsp Cumin Seeds
- 1 tsp Sugar
- 1 tsp Chili Flake
- 1 cup Beef Stock
- 1/2 cup Red Wine
- 1/4 cup Mustard
- 2 Italian Buns
- Hot Peppers
The Chew: Cleveland Pork Dip Sandwich Recipe Directions
- To get started, season your pork with salt and pepper. Cover it in plastic wrap and let it refrigerate overnight, for at least 12 hours.
- Take it out of the fridge about half an hour before you are ready to cook.
- Slice pork from the bones. Set the bones aside
- Preheat the oven to 400 F.
- Mix cumin, chili flakes, coriander, and sugar in a bowl.
- Cover pork in olive oil and mix for an even coat.
- Then add the spice mix to the pork until well mixed.
- Put your pork bones in a roast pan and arrange the meat on top of them.
- Season with olive oil and cook about 50 minutes, to a temperature of 145 F.
- After the pork is done cooking, let it rest.
- Heat a pan on medium-high.
- Use wine to deglaze the pan with a wooden spoon.
- As wine reduces by half, add in beef broth and mustard.
- Season as desired and transfer to a gravy boat.
- Cut pork into slices about 1/4” thick.
- Halve the buns lengthwise.
- On one side of each sandwich, spread mustard.
- Top that with pork slices, peppers, and other desired seasonings or condiments.
- Finally, serve with plenty of dipping sauce.