a successful trip to the .99 cent store i managed to score
Persian cucumbers
bag of key limes
white venegar
bottle of lemon juice concentrate
the night before i made a pickle.
1/2 c concentrated lemon juice
1/4 cup white vinegar
4 tablespoons sugar
1 c water.
2 tablespoons sea salt
nuked in a measuring cup until warm enough for sugar and salt to dissolve.
In the pickle:
1/4th of a small head of cabbage, sliced thin
2 carrots
4 green onions cut lengthwise
cilantro
1 tablespoon dried minced garlic
1 peeled hunk of ginger.... smushed
4 radishes cut thin
1 persian cucumber*, sliced thin
cram vegetables in an old pickle jar (lid optional. i lost mine)
slowly fill jar with pickling liquid until completely covered. you may have to scoop the garlic from the bottom of the measuring cup. stick in the fridge.
the meat:
pork 'picnic pack' (why the heck does the store never put shoulder or butt etc??)
only used one of the hunks. roughly 1 1/2 pounds
in a large bowl
2c soy sauce
3 key limes sliced thin
1/8 c lemon juice
cilantro
green onion
1/8 teaspoon cumin
1/8 teaspoon coriander
1 tablespoon grapeseed oil
throw the chunk of pork in the bowl, cover and stick in the fridge.
go to bed ^.^
turn pork in the marinade so both sides soak in the love.
get the grill ready, giving the coals a good half hour to be really hot. place pork directly at the hottest spot of the grill, cover and let cook for 15 minutes. turn and let cook another 15 minutes. check for doneness, yours may cook faster or slower depending on size/shape
let stand for 5 minutes then slice thinly. toast hoagie rolls on the grill (why waste hot coals) drain pickles into a bowl for easier assembly.
put mayonnaise (miracle whip will taste funny) on the buns, then stack pickles and meat. serve and enjoy!
