I LOVE Walmart! I MISS Walmart! I did not appreciate what Walmart offered, until of the slow shipping delays due to COVID.

Walmart had my favorite “cuisine” items, such as ground lamb and used to have “everyday” items like toilet paper and water bottles. I used to be able to get everything I needed in one shop.

Now, I have shop from several different stores to get what I need. Just like everyone else is, during these trying times.

I am lucky to be able shop with Aldi. They don’t have my favorite “name” brand or “cuisine” items, but hell, they have food, which is a blessing.

So I can use things from Walmart and Aldi in my next meal. I was watching The Great Food Truck Race on the Food Network and LOVED the triple pork sandwich made by The Fat Kids. They were my favorite food truck and I was so sorry to see them leave. I was drooling over their fried pork with bacon and bacon cheese. So this is my tribute to their sandwich. Also a shout out to Sunny Anderson! She made a Pork Roast on Cooking for Real that was very inspiring for this recipe. As the very wise Emeril Lagasse said: Bam! Pork Fat Rules!

INGREDIENTS:

1. Pork Loin, Boneless, 2 ½ lbs.
2. Ham Flavored Concentrate, recommended: Goya, two ¼ teaspoon packets
3. Sazón (Coriander & Annatto with Garlic and Cumin), recommended: Goya, two ¼ teaspoon packets
4. Granulated Garlic, recommended: HyVee, 2 tablespoons, divided
5. Soy Sauce, recommended: HyVee, 1 teaspoon
6. Worcestershire Sauce, recommended: HyVee, 1 teaspoon
7. Liquid Smoke Applewood, recommended: Wrights, 1 cap
8. Pork Rinds, recommended: Clancy’s, 3 ¼ oz.
9. Panko Bread Crumbs, Italian Style, recommended: Great Value, 1 cup
10. Cornstarch, recommended: Argo, 2 tablespoons
11. Flour, recommended: Wondra, 2 tablespoons
12. Eggs, 2
13. Parchment Paper Sheets, recommended: Reynolds Kitchens, 1
14. Cooking Oil Vegetable, recommended: Carlini, 2 to 3 cups

INSTRUCTIONS:

1. Freeze the Pork Loin 20 to 30 minutes before prep time.
2. Cut in half, then in half again to get 4 pieces. Flatten to desired size and poke holes with a fork on both sides.
3. Create “Dry” rub by mixing 1 packet each of Ham Flavored Concentrate, Sazón and 1 tablespoon of Granulated Garlic.
4. Create “Wet” rub by mixing Soy Sauce, Worcestershire Sauce and Liquid Smoke.
5. Add Pork cuts to a storage bag and add Dry rub and then the Wet rub. Massage it in the bag to distribute the wet and dry rubs. Let it sit overnight or at least 30 minutes before cook time. Pound it to flatten it. I am using my “Mighty Vance” hammer!
6. Add Pork Rinds to a storage bag and crush it. Move it to a paper bag and add Panko Bread Crumbs, Flour, Cornstarch 1 packet each of Ham Flavored Concentrate, Sazón and 1 tablespoon of Granulated Garlic. Refrigerate for 20 minutes before cook time.
7. Pre-heat the Cooking Oil in a skillet or cast iron pan/pot.
8. Beat the Eggs and pour into bag of pork
9. Dip Pork into the Dry mixture paper bag and shake. Let it sit for 20 minutes before cook time.
10. Fry the Pork Loin for 5 minutes per side.
11. Pre-heat the oven to 350 degrees and add the fried Pork Loin on a baking sheet with a wire rack.
12. Bake for 25 minutes and then remove.
13. While they are baking, you can use the heated oil for a side dish, such as French Fries or Steak Fries.
14. Season the Fries with Parmesan Cheese after they are drained.

INSTRUCTIONS:

1. Freeze the Pork Loin 20 to 30 minutes before prep time.
2. Cut in half, then in half again to get 4 pieces. Flatten to desired size and poke holes with a fork on both sides.
3. Create “Dry” rub by mixing 1 packet each of Ham Flavored Concentrate, Sazón and 1 tablespoon of Granulated Garlic.
4. Create “Wet” rub by mixing Soy Sauce, Worcestershire Sauce and Liquid Smoke.
5. Add Pork cuts to a storage bag and add Dry rub and then the Wet rub. Massage it in the bag to distribute the wet and dry rubs. Let it sit overnight or at least 30 minutes before cook time. I put two pieces per plastic storage bag to make is easier to pound. Then I used “Mighty Vance” hammer to flatten the pieces.
6. Add Pork Rinds to a storage bag and crush it. Move it to a paper bag and add Panko Bread Crumbs, Flour, Cornstarch 1 packet each of Ham Flavored Concentrate, Sazón and 1 tablespoon of Granulated Garlic. Refrigerate for 20 minutes before cook time.
7. Pre-heat the Cooking Oil in a skillet or cast iron pan/pot.
8. Beat one Egg and put it in a bag with 2 pieces of pork. Beat the other egg and put it in the 2^nd back of pork. Then massage the egg to distribute.
9. Dip Pork into the Dry mixture paper bag and shake.
10. Fry the Pork Loins for 25 minutes, turning as needed.
11. Pre-heat the oven to 350 degrees and add the fried Pork Loin on a baking sheet with a wire rack.
12. Bake for 25 minutes and then remove.
13. While they are baking, you can use the heated oil for a side dish, such as French Fries or Steak Fries. It took 20 minutes for the fries.
14. Season the Fries with Parmesan Cheese after they are drained.
15. Rest the Pork for 5 to 10 minutes.

The pork smelled so good while it was marinated with the dry and wet rub. But, the flavor profile of ham concentrate, Apple Liquid Smoke and Sazón is a blank canvass for other flavors.

So tonight, I will dress it with an Asian flavor profile using Teriyaki Sauce, Sriracha and Soy Sauce. The tomorrow, I can use my Creole seasoning and the next day I can add a Barbecue flavor.

I am a night owl and stay up late watching TV and listening to my favorite “Oldies” music. My favorite late night snack is Hummus with Grilled Pita bread.

Hummus Pita Snack Ingredients:

1. Pita bread, 1
2. Butter with Garlic & Herbs, recommended: Kerrygold, ½ teaspoon
3. Hummus, recommended: Sabra, Olive Tapenade, as desired
4. Sumac, recommended: Zamouri Spices, ¼ teaspoon
5. Parchment Paper Sheets, recommended: Reynolds Kitchens, 1

How to make it:

1. Pre-heat a grill pan or skillet for about 3 minutes.
2. Butter 1 side of the Pita bread.
3. Grill for about 2 minutes and flip.
4. Top with Sumac and grill the other side for 2 minutes.
5. Slice and top with Hummus of your choice

Breakfast Smoothie Update:

Yesterday I used an ice cube in my smoothie. Duh! Why did I do that when I have my favorite ice cream flavor in my freezer: Butter Pecan? Same thing!

1. Fill up with about 10 ounces of Orange Juice.
2. I also added my Liquid Biotin.
3. Add a tablespoon of ice cream, my favorite: Butter Pecan by Great Value.
4. I used the same small “smork” to add the Strawberry Banana Yogurt.
5. I cut the Banana into 6 pieces, then pushed it down to make sure I did not go over 20 ounces.

THE VAMPIRE DANCER COOKBOOK IS COMING!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

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