Pork Belly Cuban Sarmie

Prep Time


Cook Time


Total Time





  • 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


  • 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 the sarmie with dipping sauce and extra pickles.