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The Porker

Recipe from: Pig on the Street

Trot on down to Vancouver, BC to the Pig on the Street truck for all things pork related. Sandwich specials include the Southern Piggy with housemade bourbon barbeque sauce and roasted peppers ‘n corn and the Porker with Goat Gouda cheese and apple ‘n sage sausage.

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2 pounds good quality sausage meat
2 juicy red apples, chopped
1 onion, finely chopped
4 tablespoons fresh sage, chopped
1 teaspoon bacon salt (substitute regular salt)
2 teaspoons ground pepper

Combine all ingredients in a large bowl and mix well.

Lay a piece of aluminum foil on the counter, place the sausage meat on the foil & roll it into a large sausage. Roll the foil around the sausage being careful not to squash the mix.

Place on a baking tray and cook at 350 degrees Fahrenheit for 30 to 40 minutes or until temp of meat reaches 160 degrees Fahrenheit.

Remove from oven and let sit until meat is cool enough to handle, then slice into approx 2 centimeter slices.

2 tablespoons oil or butter
4 onions, sliced thinly
1 cup mayo

On a medium-low heat, heat the oil or butter, add onions and cook down stirring frequently for 20 to 30mins or until amber in colour & sticky.

Let cool and combine with mayo.

4 red apples, chopped
1 teaspoon worcheshire sauce
1/2 cup apple cider vinegar
1/2 cup hard apple cider
1/2 cup brown sugar
1 tablespoon allspice

Combine all ingredients in a saucepan. Simmer for 30 minutes or until liquid has evaporated. Set aside and let cool.

18 slices thick cut double smoked bacon
Porker Slices (above)
6 portions flatbread (substitute wrap, naan or pita)
Caramelized onion mayo (above)
1 cup goats milk Gouda, grated
Apple cider chutney (above)
6 small handfuls arugula

Heat a grill pan and cook bacon to desired doneness. Put aside but keep bacon fat in the pan. Sear slices of porker meat in the bacon fat until crisp & warmed through.

Heat the bread. Next, lay it open and smear a good dollop of onion mayo to one side, followed by cheese and apple chutney. Place two beautiful porker slices and the bacon, on each sandwich or wrap, and add a good handful of arugula.

Yield: 6 large servings