What I had for dinner:

Roast Pork Sandwich

21 Jul 1994 10:13:53 -0400

Actually braised rather than roasted. I wanted to use a frozen piece of pork without having to defrost it.

The onions take the longest, so I started with that: the idea is to cook sliced red onions with a little olive oil and a little salt (to draw out the moisture) in a tightly closed pan over very low heat, so that the onions almost melt; then, after usually well over 1/2 hour, the pan is uncovered and the heat raised in order to evaporate the water and caramelize the onions.

Meanwhile, the pork, in two pieces, was browned in vegetable oil over high heat in an open pressure cooker. Most of the oil was removed, and a sliced onion was cooked until begining to turn black. This is the home-made barbecue flavor ...

Then I added 1 bay leaf, 1 tsp dried rosemary, 1 tsp ground cumin, and a glass of water. The cooker was closed, and the pork was cooked under pressure for 1/2 hour. Since there is little water, one must be careful not to have the steam escape too fast. A whisper is enough.

When the pork is done, the gravy is taken with a baster (to leave the fat behind) and added to the caramelized onions. Add 1/4 tsp of caraway seeds, and a tbsp of harissa (No, NYT, it is neither incendiary, nor fiery - twice - just nice and spicy. Buy it in tubes at Zabar's and other fine shops). Under high heat, it is reduced until thick enough not to risk dripping too much.

A hero roll, or a piece of Italian or French bread is sliced lengthwise, and toasted in a hot oven (450F) until the cut side is well browned and crisp. Both halves are rubbed with a clove of garlic, the pork is sliced lengthwise (it should be very well done), and placed on the bread with some onion gravy.

Serve with something crunchy, such as radishes, celery, cucumber, etc.

Best of all, it's very nice cold as well, for lunch. Skip the garlic, though, unless you have a private office.