Portuguese cuisine

Medium

Sandiche de Pernil

Name: Sandiche de Pernil
Prep time: 20 min
Cook time: 1 hr 30 min
Total time: 1 h 50 min
Yield: 8 servings
Cuisine: Portuguese
Ingredients: Pork back; 2 tbsp. Olive oil; 4 lb. Pork back; 3 tsp. Salt, divided; 3 tsp. Black pepper, divided; 1/4 cup Oil, blended; 2 ea. Brown onions, chopped; 6 cloves Garlic, chopped; 1 tbsp. Smoked paprika; 1 tbsp. Paprika; 1 tbsp. Ancho chili powder; 1 tbsp. Mexican oregano; 2 tsp. Cumin; 2 tsp. Garlic powder; 2 tsp. Coriander powder; 2 tsp. Onion powder; 2 leaves Bay leaves; 4 ea. Thyme; 1 tbsp. Sherry vinegar; 4 tbsp. Chipotle puree; 1 liter Chicken stock; Baby potatoes; 7 oz. Baby potatoes, halved; 2 ea. Garlic, skin on crushed; 3 ea. Rosemary sprigs; 2 tbsp. Olive oil; 1/2 tsp. Salt; 1/2 tsp. Black pepper; Cabbage; 1/2 ea. Cabage, shreded

This is a sandwich with all in one texture coming at you. your taste buds won’t know what hit you. Slow roasted pork simmering in an abundance of spices with the special Mexican oregano. A cilantro-lime coleslaw will bounce out and balance the richness in the pork. Honey just compliments all that heat in the chipotle aioli. The side of rosemary garlic roasted potatoes just makes this amazing home run and fun dish.

Chef Rigo Salas

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 20 min

COOKING TIME: 1 hr 30 min

TOTAL TIME: 1 hr 50 min

8 SERVING

Ingredients:

Pork back
2 tbsp. Olive oil
4 lb. Pork back
3 tsp. Salt, divided
3 tsp. Black pepper, divided
1/4 cup Oil, blended
2 ea. Brown onions, chopped
6 cloves Garlic, chopped
1 tbsp. Smoked paprika
1 tbsp. Paprika
1 tbsp. Ancho chili powder
1 tbsp. Mexican oregano
2 tsp. Cumin
2 tsp. Garlic powder
2 tsp. Coriander powder
2 tsp. Onion powder
2 leaves Bay leaves
4 ea. Thyme
1 tbsp. Sherry vinegar
4 tbsp. Chipotle puree
1 liter Chicken stock
Baby potatoes
7 oz. Baby potatoes, halved
2 ea. Garlic, skin on crushed
3 ea. Rosemary sprigs
2 tbsp. Olive oil
1/2 tsp. Salt
1/2 tsp. Black pepper
Cabbage
1/2 ea. Cabage, shreded
1/2 tsp. Salt
1/2 tsp. Black pepper
1 ea. Carrots, julianne
1/2 ea. Red onion, halved & thin sliced
1/2 bu. Cilantro, minced
1 tbl Golden balsamic
1 ea. Lime juice
Chipotle Sauce
2 tbsp. Tomato, puree
2 tbsp. Chipotle puree
3 tbl. Honey
1/4 bu. Cilantro sprigs
1 ea. Lime juice
1 ea. Garlic, grated
1 tsp. Cumin, ground
1 tap Salt
1/8 tsp. Black pepper
14 oz. Mayo
ㅤ For the buns
2 ea. Portuguese bun
6 oz. Cheese, provalone
3 ea. Roma tomatoes, sliced
12 ea. Avocado, sliced

Directions:

Step 1

Slice the pork back in 1 inch thick slices, season with 1 tsp salt and 1 tsp pepper, and sear on a grill skillet or pan.

Step 2

In a large pan or shallow pot, sweat the onions and garlic in 1/4 cup oil.

Step 3

Once the onions are translucent, add the smoked paprika, paprika, ancho powder, Mexican oregano, cumin, garlic powder, coriander, and onion powder, and cook them for an additional 3 minutes low.

Step 4

Add thyme, fresh bay leaves, the seared pork, and sherry vinegar, chipotle puree, and chicken stock. Bring to a boil then simmer on low (covered) until tender. (If in a rush... dice the pork and then cook in the sauce.)

Step 5

In a bowl or casserole dish, toss together the halved potatoes, rosemary, garlic, olive oil, and season with salt and pepper. Roast in a 450°F/232°C oven until cooked through and browned.

Step 6

In a large bowl, season cabbage with salt and pepper, toss and set while slicing carrots and onions. Add the shaved red onions, carrots, and cilantro sprigs with lime juice and golden balsamic.

Step 7

In a blender, blend the cilantro, grated garlic, chipotle puree, tomato puree, honey, lime juice and sherry vinegar until well blended. add in the mayo and season to taste.

Step 8

Open each Portuguese bun (cerated knife) and put about 4oz of meat in each sandwich.

Step 9

Top with 3 slices of provolone cheese and bake in the 450°F/232°C oven until the cheese melted and bread crispy.

Step 10

Place sliced avocado, sliced tomato, and pickled cabage inside the sandwich. drizzle chipotle aioli in a sandwich and serve on the side for the potatoes.

Step 11

Enjoy!