In Louisiana, we love our po-boy sandwiches. You can call it a po-boy or a poor boy. If you’d like, you can even spell it po’ boy. It doesn’t matter, because a po-boy by any other name or spelling is still just as delicious. And this Bae of Pigs Po-Boy is awesome! I’ve never given any thought as to why it’s called a “po-boy”, so I did a little digging to see what I could find out.

According to nola.com, the po-boy was born in New Orleans in 1929. The po-boy was created during a transit strike in which 1,800 unionized streetcar drivers and motormen left their jobs and protested in the streets. Benny and Clovis Martin were streetcar drivers, but they also owned a restaurant in New Orleans. They picketed, along with the other workers who were on strike, for months. When you’re on strike for that long, money starts to dry up, right?

The Martin brothers vowed they would feed the hungry, striking streetcar workers free of charge. According to poboyfest.com the brothers publicly stated “Our meal is free to any members of Division 194. We are with you till hell freezes, and when it does, we will furnish blankets to keep you warm.”

They started making for the strikers a meat sandwich, on a new thinner and crispy bread, which was easier to slice longways into two equal pieces. They called this sandwich a “poor-boy” because the people they were serving them to didn’t have any money.

Of course, I’m always on the hunt for awesome restaurant creations and challenging myself to recreate them based on the menu descriptions. The Bae of Pigs Po-Boy is an amazing po-boy that Pop’s Poboy’s in Lafayette, LA often has on their menu. How often do you find a boneless pork chop sandwich on a menu? Almost never! And add to that pork chop sandwich some green tomato chow chow and a creolaise sauce on a foot long delicious New Orleans French bread? And what do you have? An amazing party in your mouth called the Bae of Pigs Po-Boy! Hence the reason I’ve decided to try to recreate it.

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Bae of Pigs Po-Boy

5 from 2 votes

Recipe by Flip Flop Foodies Course: SandwichesCuisine: CajunDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Ingredients

• Fried Boneless Pork Chops:

• 4 4 thin cut boneless pork chops

• seasoned salt and pepper

• 1 cup 1 buttermilk

• 1 cup 1 self-rising flour

• vegetable oil

• 
  Spicy Green Tomato Chow Chow:

• 6 6 green tomatoes, cored and diced

• 1 – 2 1 – 2 Serrano peppers, seeded and diced

• 1 1 yellow onion, diced

• 1 1/2 1 1/2 green bell peppers, seeded and diced

• 1 bunch 1 celery, diced

• 1 1 red bell pepper, seeded and diced

• 1/2 tsp 1/2 salt

• 1 tbsp 1 mustard seed

• 1/2 tbsp 1/2 fennel seed

• 1/2 tsp 1/2 turmeric

• 1/2 tbsp 1/2 blades of mace

• 1/2 tbsp 1/2 whole black peppercorns

• 1 cup 1 apple cider vinegar

• 2 cups 2 sugar

• Creolaise Sauce:

• 1/4 cup 1/4 mayonnaise

• 2 tbsp 2 Creole mustard, or whole grain mustard

• hot sauce (optional)

• Bae of Pigs Po-Boy:

• 2 loaves 2 New Orleans French Bread

• lettuce, for dressing

Directions

• Fried Boneless Pork Chops:
• Season each side of pork chops with seasoned salt and pepper.
• Pour buttermilk into a shallow bowl and place flour in a pie pan or on a plate.
• Dip pork chops in buttermilk, coating both sides and then coat in flour.
• Refrigerate for 30 minutes.
• Heat about 1/2 inch of oil to 350°F degrees in a pan large enough to hold 4 pork chops and deep enough to hold the oil.
• Fry for about 8 minutes, turning halfway through.​
• Spicy Green Tomato Chow-Chow:
• Place diced vegetables in a large bowl and season with salt, tossing to combine. Cover and let sit at room temperature overnight.
• Set a colander into a large bowl and strain vegetables, reserving the liquid.
• Heat a cast-iron skillet over medium and toast mustard seed, fennel seed, turmeric, mace blades (or nutmeg), and black peppercorns for 2–3 minutes or until fragrant, tossing frequently.
• In a medium saucepan, bring vinegar and 2 cups of reserved vegetable liquid to a boil. Add sugar, stirring to dissolve, and toasted spices. Reduce heat to medium-low and reduce liquid slightly, about 4–5 minutes. Pour hot liquid over diced vegetables.
• Let cool to room temperature, place in an airtight container, and refrigerate for up to 5 days. Or, to preserve, ladle mixture into sterilized jars kept warm in hot water and preserve according to standard water-bath technique.
• Creolaise Sauce:
• In a small bowl, mix together the mayonnaise, mustard, and some hot sauce to taste (optional). Spread this mixture on the cut-side of the top and bottom slices of the bread.
• Bae of Pigs Po-Boy:
• Slice the French bread and spread with Creolaise Sauce. Place the fried boneless pork chops on the poboy bread and then place spicy green tomato chow chow on top of the pork chops.  Top with lettuce (optional) and additional creolaise sauce, if desired, and serve.

Inspired by Pop’s Poboys – Lafayette, LA