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Recipe courtesy of St. Francis

Show: Diners, Drive-Ins and Dives

Episodes: Primetime Pork and Traditional Gone Wild

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The St. Francis Pig Dip (03:07)

Total:: 2 hr 25 min
Active:: 1 hr 45 min

Yield:: 1 sandwich; 1 gallon jus; 8 cups marmalade

Level:: Intermediate

Ingredients

Pork Jus:

5 pounds pork butt
1 pound bacon
1 gallon chopped celery, onions and carrots
1 cup sliced shallots
8 cups white wine
2 gallons veal stock
1/2 ounce fresh thyme
1 tablespoon whole black peppercorns
3 bay leaves

Onion Fennel Marmalade:

1/2 cup olive oil
8 yellow onions, julienned
5 bulbs Italian fennel, julienned
2 tablespoons salt
1 cup sugar
1 cup zinfandel vinegar
1 tablespoon freshly ground black pepper

Pig Dip:

2 ounces melted, emulsified butter
1/2 baguette, halved open
3 ounces sliced pork
2 ounces bacon
2 ounces prosciutto
1 1/2 ounces Comte cheese
1/2 tablespoon Dijon mustard

Directions

Watch how to make this recipe.

For the pork jus: Heat a large pot over medium heat and add the pork and bacon. Cook slowly until very caramelized and then remove from the pot. Add the chopped vegetables and shallots and cook in the remaining fat until caramelized. Pour in the wine to deglaze, scraping up bits at the bottom, and cook for 2 to 3 minutes. Add stock, thyme, peppercorns and bay leaves and simmer for 10 minutes. Strain through a fine-mesh sieve, and then return to the pot and cook until reduced by half. Reserve 1 cup for the dip, and reserve the rest for another use.

For the marmalade: Heat the olive oil in a large pot over medium heat. Add the onions, fennel and salt and cook until dark brown. Stir in the sugar and cook until caramelized and spreadable. Add the vinegar to deglaze, scraping up bits stuck to the bottom and cook down until the vinegar is no longer astringent. Stir in the pepper, and then spread onto a baking sheet to let cool.

For the dip: Preheat the oven to 350 degrees F. Slather the butter on the baguette and toast. Place the pork and bacon on a baking sheet, top with the Comte and warm in the oven. Smear the bottom bun with fennel-onion marmalade and the top bun with the Dijon mustard. Place the sliced pork and bacon on the bottom bun and top with the prosciutto. Cut in half and serve with pork jus. Use remaining onion fennel marmalade for other recipes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of St. Francis, Phoenix, AZ

My Private Notes

Name: The Pig Dip
Cook time: P0Y0M0DT1H45M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 1 sandwich; 1 gallon jus; 8 cups marmalade
Ingredients: 5 pounds pork butt; 1 pound bacon; 1 gallon chopped celery, onions and carrots; 1 cup sliced shallots; 8 cups white wine; 2 gallons veal stock; 1/2 ounce fresh thyme; 1 tablespoon whole black peppercorns; 3 bay leaves; 1/2 cup olive oil; 8 yellow onions, julienned; 5 bulbs Italian fennel, julienned; 2 tablespoons salt; 1 cup sugar; 1 cup zinfandel vinegar; 1 tablespoon freshly ground black pepper; 2 ounces melted, emulsified butter; 1/2 baguette, halved open; 3 ounces sliced pork; 2 ounces bacon; 2 ounces prosciutto; 1 1/2 ounces Comte cheese; 1/2 tablespoon Dijon mustard