The inspiration for this was an episode on Micheal Carrillo’s cooking show. His recipe
was a marinade for lamb skewers to be grilled as part of a BBQ. About the only thing in common between his recipe and this is the use of olive oil and red pepper flakes. But this is what makes cooking special. Seeing or finding a recipe that gives inspiration and then recreating it into something completely different thereby making it your own.
His marinade was olive oil, red pepper flakes, salt, and oregano and was to be used as a marinade for lamb to be placed on skewers. After seeing the episode I had a desire to create a marinade, to be used with beef or chicken, with an olive oil a friend had just brought me from Jerusalem. However, after pondering what to make, it became less about what meat to use but rather the marinade.
- 1 1/2 cups of olive oil
- 1 Tbl Fennel Seeds
- 5 Cloves of Garlic
- 1 Tbl Chopped Basil
- 1 Tbl of finely Diced Onion
- 1 Tsp of Red Pepper Flakes
- 2 Tbl of Dices Sun Dried Tomatoes
- 1 Tsp Salt
- 6 Boneless Pork Cutlets
- 1 Large Red Onion
- 6 Tbl Shaved Pecorino Romano
- 12 large basil leaves
- 12 Slices of Dark Bread
Take the olive oil and place in a shallow pan. Add the fennel seeds, crushed and diced garlic cloves, chopped basil, diced onion, red pepper flakes, sun-dried tomatoes and salt to the olive oil. Heat on Medium heat until the garlic begins to brown.
While the olive oil is heating take your pork cutlets. With a meat hammer pound them out so that they may adequately cover the bread you have chosen. Once flattened use the pointed end of your hammer and lightly mark the pork to ensure the marinade saturates the pork thoroughly. Place pork in a shallow bowl.
Once the marinade is finished let cool slightly. Once cooled pour over pork cutlets in the shallow bowl or platter and place in refrigerator. Let it marinate for 5 hours.
Before you begin to cook the pork cutlets you will need to cut your onions into wedges and carmalize them in olive oil. You can use the olive oil you have the pork cutlets marinating in.
When the onions are done you can begin cooking the pork on medium heat. As the pork cutlets should have been slightly flattened with the meat hammer this will not take long. When the pork is done you can toast your bread and begin to build your sandwich.
On the bottom piece of bread place the pork cutlet, then place the shaved Pecorino Romano on top of the pork. On top of that add the carmelized onions so they generously cover the pork cutlet and then lay three fresh basil leaves across the top. Top with the other piece of toasted bread and I assure you will have a pleasant taste of heaven when you bite into this.