Cuban Panini

Cuban Panini

Ingredient Spotlight: Pork Roast

Prep 5 min Cook: 10 min Makes 7 servings

Ingredients
2 lbs roasted pork, cut into thin slices
1/2 pound of sliced deli ham
7 slices of medium-thick swiss cheese
1 jar of dill sandwich pickles
7 Tbs of dijon mustard
7 ciabatta rolls, cut in half and basted with olive oil on the outside

Preheat panini grill, (or flat grill and prepare a foil covered brick weight to apply pressure on each sandwich.) Baste the outside of each roll with olive oil. Spread mustard on the inside and then begin to build the sandwich by layering the pickle, sliced pork, ham and a cheese. Place on a preheated panini grill and cook about 5 minutes or until dark grill marks are on the top of the bread and the cheese has melted.

Asian Pork Rice Bowl

Asian Pork Rice Bowl

Ingredient Spotlight: Pork

Prep 10 min Cook 20 minutes Makes 7 servings

Begin by cooking rice, according to directions, for 7-8 people.
Chop reserved cooked pork roast into cubes and set aside.

SAUCE
1 cup soy sauce
1/4 cup fish sauce
1/4 cup of rice wine vinegar
1 Tbsp of chopped pickled ginger
4 cloves of garlic, minced
2 Tbsp of Sriracha
1/4 cup of honey

VEGETABLE MIXTURE
1 head of bok choy, chopped
1/2 large red onion, sliced
8 oz of mushrooms, sliced
1 lb of asparagus, cut into pieces
1 red bell pepper, diced

In a small saucepan over medium heat, combine all the ingredients for the sauce. Bring to a boil and let simmer for about 15 minutes.

Meanwhile, add the vegetables to a big pot (or wok) that has been preheated with 1/4 cup of vegetable oil. Cook over medium-high heat until vegetables start to soften. (About 10 minutes) Stir often. Add the cooked, diced pork and pour the sauce on top. Stir all ingredients together for another 5 minutes.

Serve over rice.