Pork sandwich

I have been studying and learning about economy cooking for about fifty years now.  Maybe a decade ago, I was published in a taste of home magazine.   I’m sharing it today.

Pork Sandwich Hero 

1 loaf french bread 

3 T OLIVE OIL

2 pounds pork loin, cubed 

1 cup green pepper, chopped 

1 cup red pepper, chopped 

1/2 cup chopped celery 

1 small onion , sliced thin 

2 tsp garlic powder 

1 tsp onion powder 

1 tsp pepper 

1/2 cup chicken broth 

2 cups diced tomatoes 

1/2 cup mozzarella, grated 

Cut top quarter off the french bread to make a boat.   Hollow out the bread leaving at least a 3/8 inch side.   Brush with olive oil.   Set aside.   Save the scraps of bread for breadcrumbs.   

In skillet, brown meat in olive oil.   Add vegetables and seasoning and cook until the vegetables are tender.   Add chicken broth and simmer until stock is reduced and pork is cooked.  

Fill the bread bowl with meat and vegetable filling.   Top with tomato and cheese, replace bread top.   

Wrap in foil.  Bake at 400 for 10-15 mnutes or until heated through and cheese is melted.   

Note:  now that we are trying to make things without foil, my mind goes back to the days when my mother would put things in a large brown grocery bag and run it under the water slightly and use it in place of foil.   I really don’t know how safe that is, but it seemed to work well then.   

Another option would be to leave the top off and run the loaf under the broiler for a few minutes.   

Serves 8