🥪 Sandwich de pernil

Name: Sandwich de pernil
Total time: 150 min
Yield: 4
Cuisine: Chile · Central Chile
Ingredients: 1 kg boneless pork leg; 4 garlic cloves, crushed; 1 tbsp ground cumin; 1 tsp dried oregano; 1 tbsp vegetable oil, salt and pepper; 4 soft bread rolls; 2 ripe tomatoes, sliced; Pebre or green chili sauce to serve

Origin: Chile · Central Chile

520kcal

per serving · 200 g

260kcal

per 100 g

28 gProtein14 g / 100 g

26 gFat13 g / 100 g

44 gCarbs22 g / 100 g

Sandwich de pernil is a classic Chilean street-food sandwich: slices of juicy roast pork leg piled into a soft bun and topped with fresh tomato. It is often finished with a spoonful of pebre or green chili sauce. Simple, warm and filling, it is a staple of sandwich shops and a favourite at family gatherings.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: pork

Not veganbecause of: pork

Contains porkbecause of: pork

Contains glutenbecause of: bread

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

porkbreadtomato

Recipe

4 servings150 min

Ingredients

1 kg boneless pork leg
4 garlic cloves, crushed
1 tbsp ground cumin
1 tsp dried oregano
1 tbsp vegetable oil, salt and pepper
4 soft bread rolls
2 ripe tomatoes, sliced
Pebre or green chili sauce to serve

Method

Rub the pork with garlic, cumin, oregano, oil, salt and pepper and leave it for at least 1 hour.
Place it in a roasting dish with 100 ml of water, cover with foil and roast at 180 °C for about 1 hour 30 minutes.
Uncover and roast for another 20 minutes to brown the outside.
Rest the meat for 10 minutes, then slice it thinly and moisten with a little of the pan juices.
Warm the rolls, fill with the pork and tomato slices and add pebre or chili sauce.

How to make it lighter

Trim the visible fat from the pork before slicing: the meat stays juicy and the sandwich gets lighter.
Use a smaller roll or open-faced bread and add extra tomato and lettuce to make it filling for fewer calories.
Choose pebre or chili sauce instead of mayonnaise, which adds around 90 kcal per tablespoon.

History

Roast pork leg, called pernil in Chile, is a traditional centrepiece of festive tables, and the leftovers naturally ended up between two pieces of bread. Over time the sandwich became a fixture of Chilean fuentes de soda and street stalls. It is typically served with a simple topping so that the flavour of the roast pork stays in front.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →