Roast Pork Sandwiches Pan Con Lechon Recipe 55

PAN CON LECHON (ROASTED PORK SANDWICH)

Steps:

• Butter both sides of each loaf.
• Pork needs to be warm.
• Heat some up in frying pan with a dash of vegetable oil.
• Chop or shred or pull the pork apart.
• Layer the shredded pork on bread and cover with a single layer of sliced onions.
• Sprinkle with mojo sauce.
• Slice in half diagonally and serve with nice ice cold beer, depending on the weather.
• May also be done on a sandwich press, griddle or panini press.

ROAST PORK SANDWICHES: PAN CON LECHON

Steps:

• With a knife, make a couple incisions in the pork shoulder and stud with the garlic cloves.
• In a blender, puree onions, bay leaf, oregano, cumin, white vinegar, and cilantro. Season with salt and pepper. Pour the marinade over the pork shoulder, and refrigerate for at least 2 hours.
• Preheat oven to 325 degrees F.
• Place the pork shoulder in a roasting pan. Heat the lard, and pour over the top. Cover and bake 3 hours. Let the meat rest for 15 minutes. Slice thinly.
• Saute red onions and deglaze with lime juice.
• Assemble the sandwich by placing 4 to 5 slices of pork and 2 to 3 tablespoons of the onion mixture on the bread. On a griddle, heat up the sandwich until the bread is crispy.

LECHON KAWALI (CRISPY PAN-FRIED ROASTED PORK)

Steps:

• Cut the pork belly into serving pieces then combine with the garlic, peppercorn,laurel leaves, salt and water in a pan.
• Bring to a boil and simmer for 35-45 minutes or until skin is tender.
• Drain, cool and air dry.
• Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
• Mix all the sauce ingredients.
• Enjoy!

ROAST PORK SANDWICHES - {PAN CON LECHON} RECIPE - (5/5)

Steps:

• With a knife, make a couple incisions in the pork shoulder and stud with the garlic cloves. In a blender, puree onions, bay leaf, oregano, cumin, white vinegar, and cilantro. Season with salt and pepper. Pour the marinade over the pork shoulder, and refrigerate for at least 2 hours. Preheat oven to 325 degrees. Place the pork shoulder in a roasting pan. Heat the lard, and pour over the top. Cover and bake 3 hours. Let the meat rest for 15 minutes. Slice thinly. Saute red onions and deglaze with lime juice. Assemble the sandwich by placing 4 to 5 slices of pork and 2 to 3 tablespoons of the onion mixture on the bread. On a griddle, heat up the sandwich until the bread is crispy. This recipe yields 4 servings.