Sanduiche de Chola: A Bolivian Specialty

pork

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than pork.

bread rolls

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain offers more fiber and nutrients.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds flavor.

hot sauce

🥗Healthier: salsa verde

💰Cheaper: ketchup

Salsa verde provides flavor without added sugar.

Make a spice rub by grinding coriander seeds, cumin seeds, and black peppercorns in a mortar and pestle.

Add 2 tablespoons of salt to the spice mixture and stir.

Juice 1 sour orange and 1 regular orange, and 3 limes over a mesh strainer to catch seeds.

Poke holes in the skin of the pork shoulder and stuff with the spice mixture and whole garlic cloves.

Place the pork shoulder in a Ziploc bag and pour the citrus juices over it. Seal and refrigerate overnight.

Slice 1/4 onion thinly for pickling and place in a mason jar.

Peel and cut 1 carrot in half, then use a mandolin to cut into ribbons. Add to the mason jar.

Cut an English cucumber into ribbons and add to the mason jar.

Add 2 tablespoons sugar, 2 teaspoons salt, 1 bay leaf, 1 teaspoon oregano, 1 cup apple cider vinegar, and 1 cup water to the mason jar. Shake to dissolve sugar and salt.

Char tomatillos, 1/4 onion, and 2 garlic cloves on a hot comal.

Mash garlic in a mortar and pestle, then add onion and salt, followed by the hot pepper, tomatillos, juice of 1/2 lime, 1/4 teaspoon coriander, and 1 teaspoon cumin to make salsa.

Roast the marinated pork shoulder in the oven at 375°F for 1.5 to 2 hours until tender but not falling off the bone.

Remove the crispy skin from the pork and slice the meat for the sandwich.

Assemble the sandwich by layering pork on a round roll, adding salsa, pickled vegetables, and crispy pork skin on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens