"Taylor" Pork Roll (Sammies)
I did one of these awhile back, but I think I got better Pics this time, so here we go.
Out of all the ways I’ve made Pork Roll, I believe the best way is in the Frying Pan.
Frying in a Pan keeps the slices nice & juicy instead of drying them out on a Grill.
Mrs Bear picked up a One Pound Log of Taylor Pork Roll, in a cloth bag for $8.49.
These are much better than the Pre-sliced Pork Roll, because the Pre-Sliced always Dry out, especially during Reheating.
So I removed the plastic Vacuum Bag from the Log, and then slit the cloth bag & peeled it off.
Then I put 4 lengthwise, evenly spaced slices in the log, from end to end, about 3/4” deep. These will help the slices lay flat in the frying Pan.
I don’t like to slice them too Thick, because I like the flavor of the outside surfaces more than the inside of the slices, however you don’t want to slice them too thin, because thin slices can get Dry & tough easily.
So I figure about 2 slices for each Sammy, and since a One Pound Log is smaller in Diameter than a small Burger Bun, it works out better with 2 slices per Bun anyway.
When Frying, you have to flip them often enough to keep a side from burning, unless you want to keep the heat down low & take forever to brown them up.
I don’t need a lot of things to go with my Pork Roll. I just like a slice of American Cheese, and a lot of Mustard on each one, and a bunch of Olives on the side.
French Fries go good with these Sammies, but I didn’t feel up to making them too.
That’s about All it takes to make this Bear Happy.
BTW: A One Pound Log gives us between 6 & 8 Sammies like this.
Thanks for Looking,
Bear
One Pound Log of Taylor Pork Roll $8.49:
Back of Vacuum Bag:
Inner Cloth Bag:
Making 4 slits to keep the slices laying flat in Pan:
Frying Begins (Half of the Log):
I like my Rolls Toasted:
Lots of Mustard on my Rolls:
Ready to remove from Pan:
Laying on the American Cheese:
Supper for The Bear:
NEXT NIGHT's SUPPER
Another round of Sammies:
Ready to Remove:
Another Meal for The Bear:
I did one of these awhile back, but I think I got better Pics this time, so here we go.
Out of all the ways I’ve made Pork Roll, I believe the best way is in the Frying Pan.
Frying in a Pan keeps the slices nice & juicy instead of drying them out on a Grill.
Mrs Bear picked up a One Pound Log of Taylor Pork Roll, in a cloth bag for $8.49.
These are much better than the Pre-sliced Pork Roll, because the Pre-Sliced always Dry out, especially during Reheating.
So I removed the plastic Vacuum Bag from the Log, and then slit the cloth bag & peeled it off.
Then I put 4 lengthwise, evenly spaced slices in the log, from end to end, about 3/4” deep. These will help the slices lay flat in the frying Pan.
I don’t like to slice them too Thick, because I like the flavor of the outside surfaces more than the inside of the slices, however you don’t want to slice them too thin, because thin slices can get Dry & tough easily.
So I figure about 2 slices for each Sammy, and since a One Pound Log is smaller in Diameter than a small Burger Bun, it works out better with 2 slices per Bun anyway.
When Frying, you have to flip them often enough to keep a side from burning, unless you want to keep the heat down low & take forever to brown them up.
I don’t need a lot of things to go with my Pork Roll. I just like a slice of American Cheese, and a lot of Mustard on each one, and a bunch of Olives on the side.
French Fries go good with these Sammies, but I didn’t feel up to making them too.
That’s about All it takes to make this Bear Happy.
BTW: A One Pound Log gives us between 6 & 8 Sammies like this.
Thanks for Looking,
Bear
One Pound Log of Taylor Pork Roll $8.49:
Back of Vacuum Bag:
Inner Cloth Bag:
Making 4 slits to keep the slices laying flat in Pan:
Frying Begins (Half of the Log):
I like my Rolls Toasted:
Lots of Mustard on my Rolls:
Ready to remove from Pan:
Laying on the American Cheese:
Supper for The Bear:
NEXT NIGHT's SUPPER
Another round of Sammies:
Ready to Remove:
Another Meal for The Bear:
