Lifestyle
Pork belly Cuban sarmie with dipping sauce and extra pickles
Juicy pork, melted cheese, and golden bread come together in this rich and hearty twist on a classic Cuban sandwich.
The Pork Belly Cuban Sarmie takes inspiration from the famous Cuban sandwich, known for its layers of meat, tangy pickles, mustard, and cheese. By using slow-roasted pork belly as the star, this version adds even more richness and indulgence to the mix. Serve the sarmie with dipping sauce and extra pickles. Recipe compliments of Eskort.
Ingredients
Pork belly:
- 1 kg pork belly roast
- coarse salt
Sauce:
- 80 ml tangy mayonnaise
- 80 ml double thick Greek yoghurt
- 10 ml lemon juice
Assembly:
- 4 hot dog rolls
- 60 ml dill pickles, slices
- 15 ml Dijon mustard
- 60 ml butter
- 50 g Emmentaler cheese
- 50 g white cheddar cheese
- olive oil for toasting
Method
Pork belly:
- Preheat the oven to 200ºC.
- Remove the rind and season the belly with coarse salt.
- Bake for 2 hours until soft, juicy and golden.
Assemble:
- In a small mixing bowl, mix butter and Dijon mustard into a paste.
- Spread the mustard mixture on the hot dog rolls and top with two cheeses.
- Add sliced pickles and pork belly.
- Heat some olive oil in a frying pan over a moderate heat.
- Toast the sarmie until the cheese has melted and the bread is golden.
Sauce:
- In a mixing bowl, whip the yoghurt, mayo and lemon juice together.
