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Pork Belly Cuban Sarmie
Pork Belly Cuban Sarmie

A pan-toasted hot dog bun is spread with a buttery mustard mixture and topped with melted Emmentaler and cheddar cheeses, sliced dill pickles and #JustDelicious slices of oven-roasted, golden brown Pork Belly. Serve with extra pickles and our zesty mayo dipping sauce!

Prep Time: 25 min
Cook Time: 10 min
Total Time: 45 min
Serves: 4



Pork Belly


1 kg

Eskort Pork Belly Roast


coarse salt



80 ml

tangy mayonnaise

80 ml

double thick Greek yogurt

10 ml

lemon juice




hot dog rolls

60 ml

dill pickles, slices

15 ml

Dijon mustard

60 ml


50 g

Emmentaler cheese

50 g

white cheddar cheese


olive oil for toasting


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 brown.


  • 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.

Recipe Meal Type: - Lunch
The following product can be used with this recipe:
Available at Eskort Butcheries

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