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Pork Belly Cuban Sarmie
Prep Time
25min
Cook Time
10min
Total Time
35min
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.
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
Serve the sarmie with dipping sauce and extra pickles.
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