Peruvian Pork Sandwich
Preparation
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.
Ingredients:
• 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
