Today is the day, the final match-up of this year’s football season. But, what should you make? How about nachos, Korean-style wings, Nashville hots, or maybe you’re looking for something to celebrate each of today’s teams? Well, I got you covered there, too! Everyone and their uncle will make KC-style ribs, but it’s raining today so I decided to pay homage to Kitty’s Cafe where they’ve been slinging out a different style of pork sandwich: a triple decker tempura tenderloin along with a unique Japanese hot sauce since 1951! I scarfed this delicious sandwich down with a tall can of Sapporo about an hour ago. But, maybe you’re pulling for San Francisco. I have you covered there as well with a carne asada mission-style burrito. I made these when the 49ers beat the Vikings in the Divisional Round 4 years ago (pre-blog). So the photo isn’t the best, but the burrito was very tasty. Hope you all enjoy the Tay-Tay bowl and whatever you’re cooking-up!
Kitty’s KC Pork Tenderloin Sandwich
Tempura Batter
½ cup AP flour
½ cup cornstarch
1 tsp Kosher salt
Egg, lightly beaten
¾ cup cold beer (or seltzer)
Asian Barbecue Sauce
¼ cup ketchup
¼ cup Worcestershire sauce
1 tsp Mirin (or dry sherry)
1 tsp brown sugar
1 tsp soy sauce
1 tbsp of your favorite barbecue sauce
1 tbsp Kimchili sauce (or sriracha or your favorite chili sauce)
Pinch of corn starch
Sandwich
Iceberg Lettuce
Small white onion
Tomato
1 pork tenderloin
Cake flour
Dill pickle slices
Brioche buns
Butter
Prepare the tempura batter by combining the dry ingredients in a medium-sized bowl. In a smaller bowl, whisk the egg, then add in the beer (or seltzer) and wish briefly. Transfer the wet ingredients to the dry and whisk to combine and no dry flour is left. Cover the bowl with plastic wrap and place in the refrigerator until ready to fry the pork.
Now, prepare the barbecue sauce by combining all of the ingredients in a small pot. Whisk to combine and bring to a boil over medium heat. Once it starts bubbling, begin to whisk frequently. Cook for another 5-7 minutes until thickened. Let the sauce cool briefly, then transfer to a squeezy condiment bottle. Alternatively, leave in the pot and you can spoon the sauce when you need it.
Pour some oil into a deep fryer (or pot) and heat to 375 degrees.
Meanwhile, thinly slice the lettuce and reserve in a bowl.
Thinly slice half of the onion. Break apart the rings and place in a bowl of water and soak. Just before using, drain, and rinse several times. Then place the onions on some paper towels and dab them until dry.
Thinly slice a tomato and salt the slices.
Trim your pork tenderloin, removing any excess fat and silver skin. Using a very sharp knife, thinly slice the pork on the bias into rough 2” ovals. Use a tenderizing mallet and hammer each side. Season the pork with some Kosher salt and black pepper.
Pour some cake flour into a shallow dish, mix in some salt and pepper, and place a wire rack in a baking sheet.
Butter your split brioche buns and toast in a skillet until browned.
Once the oil has reached temperature, dredge the sliced pork, then transfer to the bowl of tempura batter, coating both sides. Transfer a few battered slices of pork to the oil and fry for about 4 minutes, flipping halfway through.
After 4 minutes of frying, using tongs or a slotted spoon, transfer the fried pork to the prepared baking sheet and season with some flaky sea salt. If you’re making a large batch, you may need to briefly re-fry the pork if the fried coating gets soggy. Do not attempt to keep warm in the oven, as they will get soggy quicker this way.
To assemble the sandwich, place some lettuce on the bottom bun, followed by pickles, onions and a tomato slice. Add 3 pieces of fried pork, saucing each tenderloin, then top with the other side of the bun. Serve with either crinkle-cut fries or tater tots like they do at Kitty’s!
Carne Asada Mission Style Burritos
Marinade
2 tbsp soy sauce
2 tbsp orange juice
1 tbsp lime juice
2 garlic cloves minced
Small jalapeno minced
½ tsp ground cumin
2 tbsp olive oil
Heavy pinch of cilantro leaves, minced
1 lb skirt steak or hanger steak
Cilantro Rice
1 cup chicken stock
Fistful of cilantro leaves + 1 tbsp minced
1 tbsp butter
½ cup rice
Scallion, sliced thin
Beans
15 oz can of pinto beans drained
3 tbsp lard + more for toasting the burritos
Burritos
Burrito style flour tortillas, warmed in the microwave or steamed in the oven
Shredded Monterey Jack cheese
¼ cup of your favorite salsa verde
Sour cream
Avocado sprinkled with lime juice and smashed in a bowl
Whisk together the marinade ingredients. Place the steak in a ziplock bag and pour in the marinade. Refrigerate overnight, or up to 24 hours, tossing the steak every once-in-a-while
When ready to make the burritos, preheat your grill to medium-high for 20 minutes.
Meanwhile, make the rice by combining the chicken stock and fistful of cilantro leaves and process in a blender for about 30 seconds.
Melt the butter in a small saucepan and stir in the rice, toasting briefly. Then add in the cilantro-infused stock and a ½ tsp of salt. Bring to a boil, cover and reduce the heat to low.
Simmer for 20 minutes, then remove from the heat and keep covered until ready to serve.
When ready to serve, stir in the minced cilantro and sliced scallion.
While the rice simmers, make the beans by placing the ingredients in a small pot, set over medium-low until the lard melts. Stir and season with a little pepper and reserve.
Remove the steak from the marinade and grill for about 8 minutes total, flipping halfway through. Let the steak rest for 5 minutes, then slice on the bias and chop the long slices in half.
To prepare the burrito, spread some smashed avocado on a tortilla, followed by some rice. Sprinkle on some cheese, followed by some salsa verde, steak, pico, beans, and sour cream. Roll-up the burritos.
Add a couple of tablespoons lard to a skillet set over medium-high heat. Once melted, place the burritos, seam-side down, and cook for 2 minutes. Flip and cook for another minute.
Place the seared burritos on a large square of aluminum foil and wrap it up like a burrito. Slice in half and serve.
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Copyright 2024, Brendan McCann, All Rights Reserved.
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