Tag: Peruvian
Pork Saltado Sandwich
Pork Saltado Sandwich
Typically when you hear saltado in Peruvian cuisine, you think of the stir fried beef and french fry dish, lomo saltado. This version uses stir fried pork with tomatoes and onion without the fries on top of a ciabatta roll; hence the birth of the pork saltado sandwich.
Ingredients
Pork Saltado
- 1 lb boneless pork loin or tenderloin cut into thin strips
- salt and pepper to taste
- 3 tbsp olive oil
- 3 garlic cloves minced
- 1 tsp ginger grated
- 1/4 cup aji amarillo paste
- 1/2 medium red onion sliced into big chunks
- 1 cup grape tomatoes
- 3 tbsp soy sauce
- 4 tbsp white wine vinegar
- 2 tbsp cilantro chopped
Sandwich
- 4 ciabatta rolls
- cilantro sprigs
Instructions
- Season the pork with salt, pepper, garlic, ginger, and aji amarillo paste.
- Heat up cooking oil in a sauté pan over high heat. Sauté the pork for 5 minutes.
- Add in the onions and tomatoes. Sauté for 1 minute.
- Add the soy sauce and white wine vinegar to the pan. Give it a stir.
- Turn off the heat and stir in the cilantro.
Sandwich Assembly
- Slice a bread roll in half. Scoop a heaping amount of the pork saltado on the roll. Top with sprigs of cilantro.
Jamon del Pais (Peruvian Country Ham)
Jamon del Pais (Peruvian Country Ham)
Jamon del Pais is a Peruvian style ham used to make butifarra sandwiches. While technically not ham since it isn’t cured(it’s really more roast pork), it’s nothing short of delicious. Traditionally pork leg is used to make the ham, but you can use pork sirloin or loin. The pork is simmered in stock for 90 minutes, then rubbed with a garlic and aji panca marinade and baked in the oven.
Ingredients
- 3 lb pork leg, pork sirloin, or pork loin
- 1 tbsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 onion quartered
- 3 bay leaves
- 1 gallon chicken stock or enough to completely submerge the pork
- 2 cups pork braising liquid saved from the boil
Ham Seasoning
- 1/4 cup aji panca paste
- 5 garlic cloves minced
- 2 tbsp vinegar
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp salt
- 1 packet sazon with achiote
Instructions
- Season the pork with salt and pepper. Heat up olive oil in a large pot over medium high heat. Place the pork into the pot.
- Sear the pork on all sides for 10 minutes.
- Pour enough chicken stock into the pot to cover the pork completely. Add in the onions and bay leaves. Bring to a boil. Cover. Reduce the heat to low and simmer for 90 minutes.
- Take the pork out of the pot and let it cool.
- Mix together all of the ham seasoning ingredients.
- Cover the entire ham with the seasoning.
- Preheat the oven to 350 degrees. Place the pork on a baking pan lined in foil. Pour 2 cups of the braising liquid in the pan.
- Bake the ham for 40 minutes, flipping half way through. Let rest for 20 minutes before slicing.
Pollo a la Brasa
Pollo a la Brasa
Rotisserie chicken is one of the most consumed dishes in Peru. Pollo a la brasa was created in Lima in the early 1950’s by 2 Swiss chefs in the hotel industry. The original recipe was marinated with just sea salt and cooked over charcoal flames. The chicken was served with fries and a salad, along with a green mayonnaise based dipping sauce. The recipe has obviously evolved today and is commonly eaten everywhere.
Servings: 4
Equipment
- food processor
- roasting pan with rack
Ingredients
- 4 lb roasting chicken
Marinade
- 3 tbsp olive oil
- 1/4 cup lime juice
- 5 garlic cloves minced
- 1 tbsp sea salt
- 2 tsp sugar
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp black pepper
- 1 tsp oregano
Green Sauce
- 3 jalapeños chopped
- 3 garlic cloves chopped
- 1 cup cilantro leaves and stems chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Purée all of the marinade ingredients in a food processor.
- Place the chicken in a gallon sized storage bag. Spoon two thirds of the marinade underneath the skin of the chicken, making sure to not tear it. Pour the rest of the marinade over the chicken. Squeeze out as much air as possible and seal the bag. Marinate the chicken for 24 hours.
- Preheat the oven to 350 degrees. Place the chicken on a rack on a roasting pan lined in foil.
- Roast for 90 minutes. Let rest for 15 minutes before serving.
- While the chicken is resting, purée all of the green sauce ingredients in a food processor.
