pork kebab dog with spicy pickle relish
pork kebab dog with spicy pickle relish with lean ground pork, mint, cumin, coriander, allspice, kosher salt, black pepper, canola oil, hot dog buns, apple cider vinegar, water, sugar, kosher salt, mustard seed, coriander seed, english cucumber, white onion, serrano chiles, red bell pepper, garlic
lean ground pork, mint, cumin, coriander, allspice, kosher salt, black pepper, canola oil, hot dog buns, apple cider vinegar, water, sugar, kosher salt, mustard seed, coriander seed, english cucumber, white onion, serrano chiles, red bell pepper, garlic
- 1.5 pound lean ground pork
 - 1.5 tablespoon mint
 - 1.0 tablespoon cumin
 - 1.5 teaspoon coriander
 - 0.5 teaspoon allspice
 - 1.5 teaspoon kosher salt
 - 0.2 teaspoon black pepper
 - 2.0 tablespoon canola oil
 - 4.0 hot dog buns
 - 1.0 cup apple cider vinegar
 - 1.0 cup water
 - 0.5 cup sugar
 - 1.0 tablespoon kosher salt
 - 2.0 tablespoon mustard seed
 - 1.0 teaspoon coriander seed
 - 0.5 english cucumber
 - 0.5 white onion
 - 2.0 serrano chiles
 - 1.0 red bell pepper
 - 2.0 clove garlic

- make the spicy relish in a saucepot, combine the vinegar, water, sugar, salt, mustard seed and coriander.
 - bring to a boil over medium high heat and cook, stirring occasionally, until it has reduced by half, about 20 minutes.
 - add in the remaining ingredients for the relish and continue to boil the mixture until the vegetables have softened and the liquid has reduced to a syrupy glaze, 6 to 8 minutes more.
 - set the relish aside to cool completely.
 - next, make the kebab dogs in a large mixing bowl, mix together the ground pork, mint, cumin, coriander, allspice, 1 1/2 teaspoons of salt, and ground pepper.
 - divide the pork mixture into 4parts and form each part into a tube about 7 inches long and 1 inch wide.
 - place a long wooden skewer pre soak skewers in water if wood or bamboo and using a grill, lengthwise, through the center of each kebab.
 - heat a grill pan or grill to medium high heat, coat each kebab with canola oil on all sides and place on the hot grill to cook, untouched, for 3 to 4 minutes.
 - then turn the kebabs and continue to cook, until it reaches an internal temperature of 160 degrees f.
 - and is cooked through, about 3 to 4 minutes more.
 - allow the cooked kebab dogs to rest for 5 minutes.
 - remove the skewers from each kebab and serve in the buns, topped with a couple tablespoons of spicy relish.
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### Human: Generate cooking recipes. Include ingredients:
- 1.5 pound lean ground pork
- 1.5 tablespoon mint
- 1.0 tablespoon cumin
- 1.5 teaspoon coriander
- 0.5 teaspoon allspice
- 1.5 teaspoon kosher salt
- 0.2 teaspoon black pepper
- 2.0 tablespoon canola oil
- 4.0 hot dog buns
- 1.0 cup apple cider vinegar
- 1.0 cup water
- 0.5 cup sugar
- 1.0 tablespoon kosher salt
- 2.0 tablespoon mustard seed
- 1.0 teaspoon coriander seed
- 0.5 english cucumber
- 0.5 white onion
- 2.0 serrano chiles
- 1.0 red bell pepper
- 2.0 clove garlic

 ### Assistant: The ingredients you'll need are:
- 1.5 pound lean ground pork
- 1.5 tablespoon mint
- 1.0 tablespoon cumin
- 1.5 teaspoon coriander
- 0.5 teaspoon allspice
- 1.5 teaspoon kosher salt
- 0.2 teaspoon black pepper
- 2.0 tablespoon canola oil
- 4.0 hot dog buns
- 1.0 cup apple cider vinegar
- 1.0 cup water
- 0.5 cup sugar
- 1.0 tablespoon kosher salt
- 2.0 tablespoon mustard seed
- 1.0 teaspoon coriander seed
- 0.5 english cucumber
- 0.5 white onion
- 2.0 serrano chiles
- 1.0 red bell pepper
- 2.0 clove garlic


You can follows these steps to make the recipe:
- make the spicy relish in a saucepot, combine the vinegar, water, sugar, salt, mustard seed and coriander.
- bring to a boil over medium high heat and cook, stirring occasionally, until it has reduced by half, about 20 minutes.
- add in the remaining ingredients for the relish and continue to boil the mixture until the vegetables have softened and the liquid has reduced to a syrupy glaze, 6 to 8 minutes more.
- set the relish aside to cool completely.
- next, make the kebab dogs in a large mixing bowl, mix together the ground pork, mint, cumin, coriander, allspice, 1 1/2 teaspoons of salt, and ground pepper.
- divide the pork mixture into 4parts and form each part into a tube about 7 inches long and 1 inch wide.
- place a long wooden skewer pre soak skewers in water if wood or bamboo and using a grill, lengthwise, through the center of each kebab.
- heat a grill pan or grill to medium high heat, coat each kebab with canola oil on all sides and place on the hot grill to cook, untouched, for 3 to 4 minutes.
- then turn the kebabs and continue to cook, until it reaches an internal temperature of 160 degrees f.
- and is cooked through, about 3 to 4 minutes more.
- allow the cooked kebab dogs to rest for 5 minutes.
- remove the skewers from each kebab and serve in the buns, topped with a couple tablespoons of spicy relish.
- .

