TRIPLETAS

Tripletas image

Provided by Rachael Ray : Food Network

Time 19h15m

Yield 6 servings

Number Of Ingredients 46

Ingredients

One 2-pound boneless pork loin roast
8 large cloves garlic, crushed
Olive oil
2 tablespoons thyme, chopped
1 teaspoon cumin seed
1 teaspoon fennel seed
Salt and pepper
1 tablespoon chile powder, such as ancho or a blend such as Gebhardt
1 tablespoon instant espresso powder or finely ground coffee
1 tablespoon light brown sugar
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 1/2 pounds hanger steak or skirt steak
2 loaves French bread, halved horizontally
Chowchow, for spreading, recipe follows
1 1/2 pounds deli sliced Swiss cheese
2 pounds deli sliced boiled ham
Shredded iceberg lettuce, for topping
Sliced tomatoes, for topping
Thinly sliced red onions or sweet onions, for topping
1 bag plantain chips or 1 package potato sticks
Sandwich Sauce, for spreading, recipe follows
2 large red field peppers or red bell peppers, seeded and finely chopped
2 large green bell peppers, seeded and finely chopped
2 jalapeno peppers, finely chopped
2 red finger chile peppers, finely chopped
10 tomatillos finely chopped
1 red onion, finely chopped
1 pound green cabbage, finely chopped
3 tablespoons kosher salt
1 cup apple cider vinegar
1/2 cup bottled water
1/2 cup granulated sugar
1 tablespoon dry mustard
2 teaspoons coriander seed
2 teaspoons mustard seed
1 teaspoon celery seed
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground turmeric
2 bay leaves
3/4 cup ketchup
1/4 cup sour cream
2 tablespoons Worcestershire sauce
1 teaspoon cayenne hot sauce, such as Frank's
Salt and pepper

Steps:

Preheat the oven to 375 degrees F.
Cut small slits into the pork roast and stud with the garlic. Slather the pork with olive oil and sprinkle with the thyme, cumin, fennel and some salt and pepper. Roast until the pork reaches an internal temperature of 145 degrees F, about 45 minutes. Let cool to room temp, then slice very thinly.
In a small bowl, combine the chile powder, espresso powder, brown sugar, granulated garlic, granulated onion and some salt and pepper. Mix to blend.
Heat a large cast-iron griddle or skillet over medium-high heat. Use a meat mallet to pound the hanger steaks to an even thickness. Sprinkle the steaks with the spice rub and drizzle with olive oil. Place the steaks on the griddle and cook for 4 minutes on each side. Let cool to room temperature, then slice thinly against the grain.
Cut the loaves of French bread into thirds. Layer the sandwiches as follows: chowchow, Swiss cheese, ham, roast pork, hanger steak, lettuce, tomato, onion, plantain chips and sandwich sauce.
Place the green peppers, red peppers, jalapenos, red finger peppers, tomatillos, red onion and cabbage in a container. Toss with the salt. Cover and refrigerate for 8 to 24 hours. Drain.
Place the drained vegetables in a pot and add the vinegar, water, sugar, dry mustard, coriander, mustard seed, celery seed, cumin, ginger, turmeric and bay leaves. Bring to a boil and cook over medium heat for 20 minutes. Let cool to room temperature, then cover and chill for 8 hours. Refrigerate for up to 3 weeks, or can and store at room temperature for up to 1 year.
In a bowl, stir together the ketchup, sour cream, Worcestershire and cayenne until well combined. Season with salt and pepper to taste.