Bondiola Sandwich (Bondipán)

Name: Bondiola Sandwich (Bondipán)
Total time: 4 h
Yield: 6
Cuisine: Argentine
Ingredients: 2 kg Pork shoulder (bondiola), boneless; 8 Garlic cloves, crushed; 2 tbsp Dried oregano; 1 tbsp Sweet paprika; 1 tsp Chilli flakes; 2 tbsp Coarse salt; 4 tbsp Olive oil; 300 ml White wine or beer; 6 Brioche rolls or crusty white rolls; 8 tbsp Chimichurri; 1 plate Lettuce and tomato, sliced

Pork shoulder rubbed with garlic and oregano, roasted slowly until it pulls, then piled in thick slices into crisp brioche with chimichurri, lettuce and tomato. Sold from carts along the Costanera in Buenos Aires and eaten leaning over the paper so it does not run down your arm.

Источник

Автор рецепта Argentine parrillas · 🏺 Традиционное · The grill, and the person who owns it — a wood fire burned down to embers, meat laid on wide bars, and three hours during which nobody is in a hurry.

Buenos Aires · the cart sandwich — An ownerless street food, so no cook is credited. The cited article confirms the bondiola sandwich, or bondipan, as a sandwich made with thick slices of pork shoulder, commonly sold by street food vendors and restaurants in Argentina, the meat roasted or cured and usually served on crispy brioche bread, topped with a variety of condiments and vegetables. The rub, the covered-then-uncovered roast, timings and quantities are this book's own.

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Без молочногоБез орехов

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Приготовление

Blend the garlic, oregano, paprika, chilli, salt and oil into a paste and rub it into the pork all over. Leave 4 hours or overnight.
Put it in a roasting tin, pour the wine around it, cover tightly with foil and roast at 150 °C for 3 hours.
Take the foil off, raise to 220 °C and roast 25 minutes more, basting twice, until the outside is dark and sticky.
💡 Covered low, then uncovered hot. The three slow hours make it pull apart; the last twenty-five minutes are the only reason it has a crust.
Rest 20 minutes, then carve into thick slices across the grain.
Split and toast the rolls on the cut side. Spoon chimichurri onto the base, pile the pork in, add lettuce and tomato and more chimichurri on top.

💡 Советы

The pan juices are the sauce — spoon a little over the meat once it is in the bread, before the chimichurri goes on.
Cold leftovers sliced thin make the next day's sandwich, which most Argentines will tell you is the better one.