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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

Ingredients:

 

Pork Belly

 

1 kg

Eskort Pork Belly Roast

 

coarse salt

Sauce

 

80 ml

tangy mayonnaise

80 ml

double thick Greek yogurt

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 brown.

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.

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

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