Knuckle Sandwiches
A good sandwich is hard to tackle. It takes time to make and skill to eat, and even with said skill being applied, it's still messy! I cooked these sangas a little while ago when I was on the hunt for 'the perfect sandwich'. (I've seen a few doozies around the place since!) But with such a name, who could resist a knuckle sandwich? With flakey melt-in-your-mouth pieces of pork knuckle, creamy yet zingy garlic aioli and a punchy tomato and onion relish, this is one hell of a sanga.
A good sandwich is hard to tackle. It takes time to make and skill to eat, and even with said skill being applied, it's still messy! I cooked these sangas a little while ago when I was on the hunt for 'the perfect sandwich'. (I've seen a few doozies around the place since!) But with such a name, who could resist a knuckle sandwich? With flakey melt-in-your-mouth pieces of pork knuckle, creamy yet zingy garlic aioli and a punchy tomato and onion relish, this is one hell of a sanga.
What you'll need:
2 small baguette bread rolls
Garlic aioli, to serve
Relish:
3 onions, sliced roughly
4 shallots, sliced
2 tomatoes, chopped
1 tablespoon sugar
1/4 cup balsamic vinegar
Olive oil
Salt and pepper
What to do:
Cook the pork knuckles as per the recipe. Shred all meat from the pork knuckles using your fingers or a couple of forks. Discard any bones, skin and clumps of fat. Set aside.
To make the onion jam, heat olive oil in a saucepan over medium heat. Fry the onions, shallots and tomatoes for 5 minutes. Add the sugar and balsamic vinegar and reduce heat to low. Allow relish to reduce for 10 minutes, or until onions and tomatoes have softened substantially and liquid has reduced and thickened.
Spread aioli over the base of a bread roll, and top with shredded pork. Dollop relish on top and add the top of the bread roll. Enjoy!
