Tag: pork
Sandwich Olimpico
Sandwich Olimpico
A sandwich the size of Mount Olympus? Yes. Yes it is. Sandwich Olimpico is a popular triple decker sandwich found all over Uruguay in markets, bars, and restaurants. This beast of a sandwich contains ham, cheese, roasted red peppers, lettuce, tomato, hard boiled eggs, on 4 mayo lathered slices of bread. It is then gently pressed to make it possible to fit a bite of everything in your mouth because it is literally 4”-5” high. You honestly won’t need any side with this sandwich. It is that filling.
Ingredients
- 4 slices white bread
- 3 tbsp mayonnaise
- 1 tsp lemon juice
- 3 slices ham
- shredded lettuce
- 2 slices swiss cheese
- roasted red pepper cut into strips
- 2 hard boiled eggs sliced
- 1/2 small tomato sliced
Instructions
- Gather all of the ingredients to make sandwich assembly easy. Also, mix the mayo and lemon juice together.
- Spread some mayo on one slice of bread. Place the ham, followed by the lettuce, on the bread.
- Spread some mayo on another slice of bread. Place the bread face down on the lettuce. Top the bread with the Swiss cheese, followed by the roasted red peppers.
- Spread some mayo on another slice of bread. Place the bread mayo side up on top of the roasted red peppers. Place slices of hard boiled eggs on the bread, followed by the tomato.
- Spread the rest of the mayo on the last slice of bread and place that on top of the tomatoes.
- Gently press down on the sandwich with both hands, keeping it together without the ingredients falling out the sides.
Igado (Pork and Liver Stew)
Igado (Pork and Liver Stew)
Igado is pork and liver braised in vinegar and soy sauce with peas and bell peppers. It has similar flavor components and preparation as adobo; where you cook off the raw vinegar flavor without stirring for the first 5 minutes. While liver might be a turn off to some, I’ve always been a huge fan. Liver happens to be more nutrient dense than muscle meat; being high in vitamins A, D, E, folic acid, and iron. It also costs around $2/lbs. For the pork, I used pork sirloin. It is an inexpensive cut that is still tender. You can substitute pork shoulder or belly. While the dish traditionally uses beef liver, I chose to double up the pork love and use pork liver. It is slightly milder in flavor compared to beef. Make sure to cut both the pork and liver in equally sized pieces.
Servings: 4
Ingredients
- 1 tbsp vegetable oil
- 1 large red bell pepper sliced into strips
- 1 lb pork sirloin cut into strips
- 1 medium onion thinly sliced
- 6 garlic cloves chopped
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1 cup water
- 1/2 tsp cracked black pepper
- 3 bay leaves
- 1 lb pork liver cut into strips
- 1/2 cup peas
- salt to taste
Instructions
- Marinate the pork with the onions, garlic, vinegar, soy sauce, bay leaves, and black pepper for 20 minutes.
- Drain the marinade from the pork and save.
- Heat up the cooking oil in a large sauté pan over medium high heat. Sauté the red bell pepper for 1 minute. Set aside in a bowl.
- In the same pan, add in the pork and onions. Sauté for 5 minutes.
- Pour in the saved marinade. Simmer for 5 minutes without stirring.
- Pour in the water. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 25 minutes.
- Add in the liver. Simmer uncovered for 5 minutes.
- Stir in the peas. Continue simmering for 2 minutes.
- Add in the bell peppers and season with salt. Cook for 1 more minute.
Fritada de Chancho (Ecuadorian Braised Pork)
Fritada de Chancho (Ecuadorian Braised Pork)
This Ecuadorian braised pork turns out like butter. It is so tender that chewing is barely required. A combination of boneless pork and bone in ribs are marinated in garlic and cumin, then braised for 2 hours. Once the water has evaporated, orange juice is added to the pork. It is then braised some more until the oj is gone. The pork is then browned in its own fat that it rendered out. Serve the pork with rice, beans, curtido, and avocado.
Ingredients
- 3 lbs pork sirloin or shoulder cubed
- 1 lb pork riblets
- 1 tsp ground cumin
- 10 garlic cloves minced
- 1 medium white onion diced
- 4 small shallots diced
- 3 cups water
- 1 cup orange juice
- salt to taste
Instructions
- Marinate the pork with garlic, cumin, salt, and pepper for 2 hours.
- Heat up cooking oil in a Dutch oven over medium high heat. Sauté the onions and shallots for 3 minutes.
- Add in the pork. Sear for a couple of minutes.
- Pour in the water. Bring to a boil. Reduce the heat to medium low and simmer for 2 hours.
- At the 2 hour mark, the water should be almost completely evaporated.
- Pour in the orange juice. Simmer until the liquid has evaporated.
- Brown the pork in its own fat that it rendered out for 5 minutes.
