Chicharones sanguches (pork sandwiches)
Prep
10m
Cook
20m
serves
6
Chicharones sanguches (pork sandwiches)
These sandwiches are not only completely delicious but they're also right on trend at the moment.
Ingredients (13)
- 2 sweet potatoes, cut lengthways into 1cm slices
- 1/4 cup (60ml) olive oil
- 1 tbs annatto seed paste (natural food colouring from gourmet food shops – substitute 2 tsp sweet paprika combined with 1 tsp sumac)
- 4 x 180g pork loin steaks
- 1 red onion, thinly sliced
- 1 bunch coriander, leaves picked
- Juice of 1 lime
- 250g punnet cherry tomatoes
- 1 small red chilli, chopped
- 1 tbs sriracha
- 1/4 cup (75g) mayonnaise
- 6 soft white buns, split lengthways
- Pork crackling (from Asian grocers), to serve
Method
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1.In batches, toast sweet potato slices in a toaster for 10 minutes or until cooked through and golden around the edges. Transfer to a baking tray and immediately brush with 1 tbs oil.
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2.Meanwhile, combine annatto and remaining 2 tbs oil in a large bowl. Add pork and toss to coat. Heat a frypan over medium-high heat. Add pork and cook, turning frequently, for 10 minutes or until cooked through. Rest for 5 minutes, then cut into 1cm slices.
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3.Toss onion, coriander and lime juice in a bowl. Set aside.
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4.Whiz tomatoes, chilli and sriracha in a small food processor until finely chopped.
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5.Spread mayonnaise in buns. Fill with pork, sweet potato and onion mixture. Spoon over salsa and serve with crackling.
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