Delicious peruvian sandwich recipe that you can make at home.
The peruvian butifarra Sandwich is a masterpiece of a sandwich filled with slices of savory jamón del país and the wonderful sweet onion relish called salsa criolla.
- 5 lbs Pork leg, deboned
- 6 Garlic, minced
- 3 tbsp Ají panca paste
- 1 tsp Cumin
- 1 tsp Turmeric
- 1 Red onion, medium, grated
- 8 cups Chicken stock, salted
- 4 Bay leaves
- Salt and pepper
- French bread (Sandwich rolls)
- Salsa criolla (See recipe)
- Mayonnaise (optional)
- Combine the garlic, Ají panca paste, turmeric, cumin, onion, salt, and pepper in a bowl. Mix well. Smear the surface of the pork leg with this mixture. Roll the ham tightly and tie securely with kitchen twine.
- Place the ham roll in a wide pot. Mix the stock and any remains of the seasoning mixture and pour it into the pot with enough water to cover a third of the pork. Add the bay leaves.
- Simmer the leg of pork, covered, for about 1½ to 2 hours, checking the liquid level from time to time. To see if the pork is cooked, pierce with a metal skewer and see if the juices run clear. If they do, the meat is finished cooking. Let cool.
- Slice the pork into very thin slices and place in a French bread (Sandwich rolls) with salsa criolla and mayonnaise (optional).
- Sprinkle with salt.
Recipe | Peruvian Butifarra Sandwich
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