As Jim Behymer (Sandwich Tribunal) said: “That sandwich is in fact a natural result of these elements combining, the German/Austrian cuisine of Nick’s past (Wiener schnitzel) filtered through the ingredients available in Indiana (pork instead of veal) as interpreted by a street food vendor (being served on a hamburger bun)”.
Ingredients to prepare a Hoosier Pork Sandwich
How to Prepare your delicious Hoosier Sandwich?
First of all, we want to highlight that many people use Peanut Oil to fry the Pork in this recipe. Even though it is true it gives a special taste, we prefer not to use it because it is so an allergen for many and we want everybody to enjoy this delicious staple from the 2021 March Madness’ host state!!!
Prepare the Pork meat pieces:
Cut the pork crosswise into equal pieces.
Put each piece flat on a cutting board to slice them horizontally -almost in half- stopping about 1 inch from the other side.
Open each piece like a book and sprinkle them with water. Then, place them between 2 pieces of heavy-duty plastic wrap and flatten them to approximately 1/4 inch thick. You may pound them using a mallet or something heavy like a skillet or a wood cutting board.
Prepare the Marinade:
Beat the eggs and add in the buttermilk or milk, the mashed garlic, salt, black pepper, and the cayenne in a bowl, until all the condiments are well mixed.
Immerse the pork in the marinade, cover well, and refrigerate ideally overnight (or 4 hours at least).
Prepare the Pork:
Take out the pork from the refrigerator about 10 minutes in advance.
Now, you will need enough oil to fry the pork and 3 shallow dishes...
Remove pieces of pork from the marinade, letting the excess drip off and put them in a dish. (Dish#1)
Put the flour on Dish #2.
Put the crumbs on Dish#3.
Dredge both sides of each piece of marinated pork in the flour, dip in the marinade again. Then coat with the cracker crumbs.
Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil, and fry the pork in batches, until golden brown on each side, about 6-8 minutes per cutlet. Drain the cutlets on paper towels.
Place the bread open in the preheated oven with the cut sides up. Broil until they are toasted and hot, about 2 minutes. Spread both halves of each piece of bread with your choice of Alioli and/or mustard.
Top each bread with a fried cutlet (hopefully the sides of the meat will hang out of the piece of bread by at least an inch on each side). Layer the lettuce, tomato, onion, and pickle slices, if desired. Cover with the bread tops.
You may serve it with chips, french fries, onion rings -just like the original- or your preferred salad aside!
Tips and Tricks
Differences between Pork Tenderloin, Loin and Pork Fritters.
Its tender texture and flavor make the pork tenderloin so special. It is the most tender cut of pork. It takes on added flavors from marinades, rubs, and spices with ease.
Do not confuse pork tenderloin with pork loin even though they have some similarities. The tenderloin is a considerably smaller cut (one pound average), and benefits from different cooking methods than the larger loin. Tenderloin is incredibly versatile for cooking and because of its relatively small size, it can cook up in under 30 minutes when roasted. It can also be cooked on the stovetop, grilled, and stir-fried. The pork loin roast on the other hand, is a budget-friendly cut. It has a bit more fat, although it’s still quite lean, with a mild taste. Pork loins are between 2 and 4 pounds average, and are sold bone-in or boneless. You may slow roasting them in the oven or on the grill.
Finally, the Pork fritters are tender as well but still quite different from the cuts mentioned above. They are also tougher and have a grainier feel to them when you compare them with pork tenderloin or pork loin.
The majority of pork is cured (bacon, ham...) and the rest is called "fresh." When buying “fresh” pork, look for pork that is pale pink with a small amount of marbling and white fat .
Normal precautions should always be taken when handling pork, such as washing hands and utensils that come in contact with raw pork. Cooking to an internal temperature of 137F will kill any trichinae.
You may refrigerate fresh pork that will be used within 2 days of purchase. Pork that is wrapped and airtight can be frozen 3-6 months.- Frita Cubana’s Bread: this bread is great for this kind of sandwich! Let’s be honest, for most it won’t be easy to eat a sandwich with a cutlet bigger than the bread, but that’s the way it is. So, you definitely don’t need the bread to break apart too. It would be too much! Frita Cubana’s Bread -just like the Cuban Bread- is delicious and resists lots of moisture; no matter the amount of sauces you use! (In the Picture: Cuban Bread and Frita Cubana).
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