Cured Pork Carbonnade Sandwiches with Rosemary Garlic Mayonnaise

In the beginning, people were divided into two groups across gender lines; gatherers and hunters.  Women would find things to plant, in order to gather them and men would hunt things, in order to grill them.  You can still see this pattern in West Africa; the women working in the fields and the men sitting around wishing there was something left to hunt.

In our families, we haven’t strayed far from this primitive pattern. Only now the women gather up sides, condiments, dishes, utensils and prepare things for the men to grill.  I’ve always been satisfied with this.

Unfortunately, for the last 2 years, my “hunters” have been absent and I have had to learn to do men’s work; grilling :(   Grilling involves knowing how to start charcoal fires or hook up and turn on gas bottles.  Nerve wracking work that I get an “F” in.  That’s why my husband, before he went back to Sudan the last time, hooked up the gas bottles to both the smoker and gas grill and explained, vaguely, how to turn on the gas.  Still, I had to call on my nice neighbor Thierry to get the grill going, which doesn’t seem fair since one of the reasons I married my husband was for his grilling skills :)

Anyway.  There’s a new store in town that’s going to suck the life’s breath out of the town center’s open market.  They specialize in fruits, vegetables and meats.  The prices are a fraction of those that are charged in the market.  It is sad.   But guys, they have exotic fruits and vegetables that you would usually have to go to Paris to find!  This means I can now cook more Asian dishes!  They have banana leaves and cute, little miniature vegetables just like in the U.S.!  M. Parret even went to the store and pronounced it “correct”.  The town’s open market didn’t have any fresh garlic but the new market, Grand Frais, did.  Poor market!

I’m still not really sure where the carbonnade cut is found on the pig but I think it has to be the fat and lean portion on top of the ribs.  In any case, you could duplicate this recipe by unrolling a rolled pork roast and using that or having your butcher figure it out.  That’s his/her job.  I got mine from my favorite, retired butcher, Jacques :)

I used Morton’s Tender Quick for a fast overnight cure, but don’t forget to soak it in the morning, changing the water twice, I did and it was just a tad bit too salty but still fabulous!  Especially with the rosemary garlic mayonnaise!

Pork Carbonnade Sandwiches with Rosemary Garlic Mayonnaise

1 pork carbonnade of 2-3 lbs

2 – 3 tbsp Morton’s Tender Quick

Emeril’s essence or your favorite pork spice rub

1/2 cup mayonnaise

1 large fresh and juicy garlic clove or 2 dried out garlic cloves, minced

1 tbsp rosemary, chopped

1 tsp lemon juice

Pinch of salt

Sandwich buns, toasted

Heirloom tomato, sliced

Roquette

Rub the Morton’s Tender Quick into both sides of the carbonnade, cover and refrigerate overnight.  Rinse the carbonnade, then soak in water for 1 hour, change water and soak for another hour, dry then rub in spice rub.  Heat the grill to 400 F, then cook the carbonnade, off flame, top down for 1 – 1 1/2 hours, turning twice or thrice.  Slice.

Mix the mayonnaise, garlic, rosemary, lemon juice and salt together.  Refrigerate until ready to use.

Assemble the sandwiches by slathering the mayonnaise on the toasted buns, topping with some roquette, a tomato slice and then the sliced pork.  Enjoy!

About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Cooking, Food and Wine, Recipes, Sandwich and tagged , , , , , , . Bookmark the permalink.

33 Responses to Cured Pork Carbonnade Sandwiches with Rosemary Garlic Mayonnaise

  1. I feel sorry for your little market.. but so happy for you to have a new source of ingredients.. like fresh garlic!! (Happy Dance) New shops like this make all the difference when someone has difficult finding unique ingredients for cooking. My husband will always be the master griller.. I just charcoal things black to a crisp!

    • The thing about the open market is that it’s not only commercial, there is also a social aspect; chatting with the stall owners about the seasonal items, what they’re cooking, where you are going for vacation, etc. You get to know them and they you. In supermarkets it’s mostly about you, your basket and the food in the bins. Still, thank you Grand Frais owners ! :)

  2. Luv the rosemary garlic mayo and the little frog dish is the best!

  3. Tessa says:

    What a delicious looking sandwich! And you put your rosemary garlic mayo in that gorgeous leopard bowl. I know what you mean about hunters and gatherers. It was that way when I was growing up. At an early age I learned how to grill by observing the men in my family. They would surround the barbecue in the backyard while the women prepared other ingredients to accompany the meal inside the kitchen. But things are very different now… I am the “hunter/gatherer” of the family. The men help with the dishes ;).

  4. Mad Dog says:

    Stereotyping aside – you’ve grilled a mean piece of pork there and that mayo looks to die for ;-)
    These days they make liquid firelighters, so make a big pyramid pile of charcoal and give it a good dousing – that’ll do it!
    I fear for your open market though, blink and it will be gone. Those supermarkets are all Walmart at heart – I’ve lived in the States and seen how Walmart decimates small towns.

    • Thanks Dog. I’m not doing the charcoal, it’s the gas grill or death :) As far as the Walmart comparison is concerned; this market is no Walmart. We are talking quality products, non-GM that this company is able to source on a large scale. The same sources that the people in the market use, only the company can reduce prices and rely on quantity for profit. The French will not put up with Walmart non-quality and I cheer that! Bummer for the town markets, but the French are going the American way, but in their own way.

      Markets still exist in Paris, along side the supermarkets but you have a substantial percentage of wealthy consumers who can and do pay the premium for market goods, relishing the social aspect of open market shopping. In a town like ours, when given the opportunity to access quality goods at lower prices, the majority will leap at it without a glance backwards and probably increase their consumption, turning into Gallic, obese, Euro-Americans. Probably.

      • Mad Dog says:

        Sorry I misunderstood and thought you were talking about a new supermarket.
        I lived in Paris for three and a half years and found that most Parisians love supermarkets, frozen food and ready meals. I rarely saw anyone in the markets who wasn’t from an older generation. France’s food culture has a lot to loose and it worries me. You can replace shops and market stalls, but when artisanal knowledge disappears it can be gone for good.

  5. Wow. The new market got a “correct” from M. Parret? It must have blown his socks off. But you know what, people go to markets for more than just the food. I love talking to my farmer, learning about what is in season and what is not. The lower prices are always appealing, but I would adopt a wait-and-see attitude. When Whole Foods came to downtown Manhattan, right across the street from the Greenmarket, everyone was saying it was going to be a death knell.

    But the quality of produce was as good as the Greenmarket for only a couple a weeks. Now, it’s just like any other supermarket. I still say that the Greenmarket is less expensive as long as you buy in season and pay attention to what farmers have a lot of. Carrots are coming in like crazy and you can get a giant bunch at the farmers market for a dollar versus two from Peru at WF. Go Farmers!

    • I was shocked, shocked at M. Parret, first of all for consciously going to a “grand surface” and then for liking it! He must be getting older :)

      Although, like others, I am thrilled by the novelty, I hope you are right about this just turning into another supermarket. Going to the market and talking to everyone is one of the things I look forward to and enjoy.

      • I’m sure you were shocked because I was shocked and I don’t even know the man ;-)

        We’re all creatures of habit, and I have hope that decades of market going won’t be reversed by some big, fancy grand surface. I think that once the novelty wears off, people might change their shopping habits a little, but not completely. Good for the market people! But transition periods can be hard, especially for farmers.

  6. Michelle says:

    Go farmers indeed. Great looking sandwich!

  7. sani panini says:

    Great pictures!! Fresh ingredients are the best!

  8. rsmacaalay says:

    Yeah, without women we will be all eating man sandwiches or burgers all meats no condiments or side. That bread of yours looks yummy

  9. Great bowl, great recipe! And here´s hoping that the new store and the market can find a way to both carry on and rub along well with each other providing people with both the exotic and the tre traditional ways of shopping.

  10. ceciliag says:

    i long for ANy place that would sell produce like that.. there is nothing like that here, nothing .. but on the bright side I loved your mayo idea and will make that! c

  11. Pingback: Cherry Crumble | Cooking in Sens

  12. My name’s Greg and I hunt and gather. Also, I could eat many of those sandwiches.

  13. Pingback: Father’s Day One Skillet Breakfast | Cooking in Sens

  14. LunaCafe says:

    Gorgeous sandwich and mouth-watering photos! Really must try this. …Susan

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s