Day 346

Spicy Pork Po’ Boy

When I lived down in the Carolinas I ran across many menus featuring this New Orleans specialty — named for the poor boys who got them free as a show of solidarity during a particularly contentious 1929 strike. But I always passed them by. Probably because everything else always looked so scrumptious — since most of it was deep-fried or dumplingized or otherwise delicious. Then I stumbled upon this Food & Wine recipe and figured I’d give them a try. Two thumbs up. I especially liked the pickly, shalloty mustard. I even forgave it for having a little mayo mixed in.

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