Sanduíche de pernil (São Paulo roast pork roll)
Sanduíche de pernil: garlicky slow-roast pork leg sliced into a crusty roll with tomato vinaigrette
BrazilianThis is pork in its most loved São Paulo form: a leg marinated in garlic, lime and paprika, roasted until it falls into slices, and stuffed into a crusty pão francês. It is what fans eat outside the Pacaembu and Morumbi stadiums before a match, and the all-night bar on the Viaduto Nove de Julho has fed it to taxi drivers and night owls for decades. The meat is juicy and tangy, cut with a fresh tomato and onion vinaigrette. Chef's tip: slice the pork thin and drop it back into the roasting juices before filling the rolls; it should drip a little.
- Total time
- 240 min
- Difficulty
- hard
- Serves
- 10
Ingredients
For the pork
- 1 onion
- 4 tbsp lime juice
- 3 tbsp white wine vinegar
- 3 tbsp olive oil
- 2 tsp sweet paprika
- 1 tsp dried oregano
- 1 tsp ground black pepper
- 2 tsp salt
For the vinaigrette
- 3 tomatoesseeded and diced
- 1 onionfinely diced
- 1 green pepperfinely diced
- ⅓ oz flat-leaf parsleychopped
- 3 tbsp white wine vinegar
- 3 tbsp olive oil
- ½ tsp salt
To serve
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What you'll need
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Method
0/7 doneStep 1: Blend 8 garlic cloves, 1 onion, 4 tbsp lime juice, 3 tbsp white wine vinegar, 3 tbsp olive oil, 2 tsp sweet paprika, 1 tsp dried oregano, 1 tsp ground black pepper and 2 tsp salt to a paste.
5 minStep 2: Score 4 ⅜ lb boneless pork leg, skin removed all over, rub in the paste and tuck in 2 bay leaves. Cover and marinate in the fridge overnight (12–24 hours), never at room temperature.
15 minStep 3: Heat the oven to 325°F (275°F fan). Put the pork in a roasting tin with 200 ml water, cover tightly with foil and roast for 3 hours, basting every hour, until very tender. It must reach at least 145°F in the centre; for slices this soft it will be well above that.
180 minStep 4: Uncover, raise the oven to 400°F and roast for 20 minutes more, until browned.
20 minStep 5: Rest the pork for 20 minutes. Common mistake: slicing it straight away; the juices run out and the meat dries. Slice thinly across the grain and return the slices to the tin juices.
20 minStep 6: Meanwhile, mix 3 tomatoes, 1 onion, 1 green pepper, ⅓ oz flat-leaf parsley, 3 tbsp white wine vinegar, 3 tbsp olive oil and ½ tsp salt.
10 minStep 7: Split 10 crusty French-style rolls, pile in the juicy pork and top with a spoon of vinaigrette. Serve hot.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 45 g
- Carbs
- 38 g
- Fat
- 20 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sanduíche de pernil (São Paulo roast pork roll) take?
- About 240 minutes in total: 30 minutes to prepare and 210 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of onion?
- 2 shallots per onion.
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