RECIPES | This Peruvian Pork sandwich is inspired by our trip to Peru earlier this year. We were amazed by the fascination with the humble sandwich as chains and independent vendors were selling there own version, some with pork belly, some with leaner cuts, some with mayonnaise, some without. Despite the variations they all had several things in common, they used a crusty roll, delicious juicy pork and an onion based salsa. Below is my version, which is simple yet delicious.
Preparation Time: 10 minutes / Cooking Time: 13-15 minutes / Serves: 2
- ½ red onion, finely sliced
- 1 tspn white vinegar
- 1 tspn fresh coriander, finely diced
- ½ poblano chili, finely diced
- salt and pepper to taste
- ¼ cup of iceberg lettuce, shredded
- 300g pork loin chops
- 3 tbsp whole egg mayonnaise
- 2 crusty bread rolls, cut in half
- Mix together the onion, vinegar, coriander, chili, salt and pepper and set aside.
- Cook the pork loin chops in a fry pan for 10-12 minutes depending upon the size.
- Once the pork chops are ready remove them from the heat and allow them to rest.
- Add the bread rolls to the fry pan, cut side down and allow them to heat through for 2-3 minutes.
- Remove the bread rolls from the heat and generously coat the inside of the roll with mayonnaise.
- Add a layer of lettuce and onion mix to the base of each roll.
- Cut the pork of the bone and roughly cut it into 3cm cubes.
- Add the pork to the roll and add salt and pepper as required.
- Serve warm.
In Peru, we often found this sandwich is served with a richer cut such as pork belly or pork shoulder. If you prefer something a little more indulgent you can swap the pork loin for either of these cuts.