Serve the sarmie with dipping sauce and extra pickles.
Pork Belly Cuban Sarmie
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.
- 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 yogurt, mayo and lemon juice together.
Serve
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