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
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!