Originally Posted by BrianShaw
So, can you please talk about size a bit more (I have several double-cut boneless loin chops available and thinking of doing this as a weekend project). Butterfly and pound, I assume? What is the best thickness goal? And, what size dinner plate?
For thickness you want to shoot for right around 1/4" thick, approximately. Definitely, not any thicker, and I wouldn't go much thinner. As for how large, that depends on personal preference. For people outside of the Midwest, they don't understand why you would want a piece of meat so much larger than the bun. You can't get condiments onto it, right? I understand that reasoning, and I can relate, and I guess my only answer to that would be, "If you aren't from here, and I have to explain it to you then you wouldn't understand." But for me, personally, I like getting my pork both ways. First, I get to eat all that great, fried pork, completely unadorned except for a good sprinkling of salt. Once I've eaten down to the bun then I get to eat all that great pork loaded with ketchup, mustard, homemade dill pickles and slices of raw onion (don't judge-I'll eat my pork sandwich my way, you eat your pork sandwich your way ). And that's how I eat it, all the pork that hangs off of the bun gets eaten first, then I attack the "sandwich" part last. So, back to your question, in my eyes an okay pork sandwich is 6" in diameter, a good one is 8" and if someone can pull off a 10" without tears or thin, crunchy sections, I'm impressed.