Anne Leighton Massoni / Pork Slope
Pork Slope Porky Melt
The Porky Melt
1 1/2 lb. extra fatty pork shoulder, cut and trimmed
1/2 lb. ground beef
1 oz. salt
2 1/2 oz. nonfat dry milk powder
1/2 tsp. white pepper
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1 cold whole egg, beaten
1/2 c. cream
1/4 lb. cheddar cheese, diced small
4 slices of cheddar cheese
With a knife, dice to medium size fatty pork shoulder and ground beef. Season with dry spices and dry milk, and grind through a medium die meat grinder. Or ask butcher to grind extra fatty pork shoulder, then mix ground pork shoulder and ground beef with all dry spices and dry milk by hand or with a stand mixer. Using a paddle attachment, mix egg and cream mixture into meat mixture. Fold in cheddar cheese. With hands, portion into 6-ounce patties.
In a cast-iron pan or griddle, cook patties on medium heat in 1-2 tbsp. oil for 3-4 minutes. Flip over, and cook for another 3-4 minutes. When patties are almost done cooking (around 2 1/2 minutes), add a slice of cheddar cheese (or shredded) on top of each patty. Melt cheese by using a lid (or another pan) to cover. When cheese is completely melted and patties are cooked through, remove and put to the side.
Sandwich, per person
2 pieces marble rye bread, toasted and buttered
2 oz. yellow onions, grilled
1 6-oz Bratwurst patty
Deli mustard, to taste
Butter one side of each slice of bread and toast in cast-iron pan or griddle at medium heat until it turns golden brown. Remove and set aside. Cut onions into 1/4-inch thick round slices, grill on high heat with salt, pepper and oil, for about 3 minutes. Place in a bowl and wrap with plastic wrap—they will continue cooking.
Spread deli mustard on non-buttered side of each slice of marbled rye bread. Stack patty, add onion, and top with other slice of bread.