Fennel seed crusted
pork sandwiches with salsa verde
Ingredients: serve 4
1 ¼ cups chopped fresh parsley
2 scallions, chopped
2 tablespoons drained capers plus 1 teaspoon caper brine
2 anchovy filets, patted dry and minced
1 garlic clove, minced
6 tablespoons extra virgin olive oil salt and pepper
1 ½ pounds boneless country – style pork spare ribs, trimmed of excess fat
2 tablespoons fennel seeds
4 (6 inch) sub rolls, split open lengthwise
- Process parsley, chives, capers and pickle capers, anchovies, garlic and ¼ cup of oil in a food processor until smooth. Season with salt and pepper.
- Pat pork dry with paper towels. Sprinkle pork with fennel seeds whole and place the chops between 2 layers of plastic wrap and pound to ¼ inch thick. Discard plastic and pork seasoned with salt and pepper.
- Heating an additional 1 tablespoon oil in large skillet until smoking. Add half the pork to the pan and cook until browned, 1-2 minutes per side. Transfer to plate and cover with foil. Repeat with the remaining oil and pork. Let stand 5 minutes.
- Green sauce spread uniformly on the inner sides of each roll. Pork have each roll, cutting pork pieces as needed. serve