Peruvian Pork Sandwich

by Chef Maurizio Ferrari


Procedure for Marinade:

Make the marinade combining all the ingredients together, add the Pork and refrigerate for at least 4 hours (overnight is better)

Procedure for Salsa Criolla:

Combine all ingredients together and keep refrigerated.

Procedure for Paprika Mayo:

Combine all ingredients together.

To Prepare Sandwich:

Grill the pork few minutes in each sides until reach 145˚F. Toast the La Rose Noire Black Olives
Turkish Bread (Item# TBD). Place the lettuce, tomato, pork and salsa criolla on one half. Spread the mayonnaise on the other half of the bread and close the sandwich.


• 3 lb boneless pork loin chops
• 6 large onion bread
• 3 large tomato sliced
• fresh lettuce

Ingredients for Marinade:

• 5-6 garlic cloves
• 1 oz Haco Swiss Belarom Seasoning 
• 1 tsp ground pepper
• 1 tbsp sweet paprika
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• ¼ cup minced onions
• 2 oz Nellie & Joe’s Famous Key West Lime Juice

Ingredients for Salsa Criolla:

• 1 lb Menu Cipollini Onions, sliced
• 3 jalipeno seeded and finely sliced
• 4 tbsp fresh cilantro
• 1 oz Nellie & Joe’s Famous Key West Lime Juice 
• ½ tsp of Haco Swiss Hacomat Seasoning

Ingredients for Paprika Mayo:

• 1 cup mayonnaise
• ½ tsp ground coriander
• 1 tsp sweet paprika
• ½ teaspoon fresh pepper