Sánguche de Chicharron

Crispy French roll stuffed with fried pork shoulder and topped with fresh pineapple Criolla, blended mango salsa de aji and roasted sweet potato.

Allergens:Gluten (French Roll)


SÁNGUCHE DE CHICHARRON INGREDIENTS:

5 cups Pork Shoulder, sub-recipe
10 rolls French roll, toasted
2½ cups Pineapple Criolla, sub-recipe
1¼ cups Mango Salsa de Aji, sub-recipe
20 slices Sweet potato, sliced, roasted

PORK SHOULDER INGREDIENTS:

4 lbs Pork shoulder, quartered
8 cups Chicken stock
2 Tablespoons Salt, kosher
1 Tablespoon Black pepper, ground
2 each Bay leaf, whole
2 Tablespoons Vegetable Oil

PINEAPPLE CRIOLLA INGREDIENTS:

2 cups DOLE® Chef-Ready Cuts Pineapple Cubes
1 cup Pickled red onion, sliced
¼ cup Red jalapeños, sliced thin
¼ cup Lime juice, fresh
2 Tablespoons White Vinegar
2 teaspoons Salt, kosher

MANGO SALSA DE AJI INGREDIENTS:

¼ cup Onion, diced
2 Tablespoons Garlic, minced
1 cup Ai Amarillo pepper, diced
¼ cup Lime juice, fresh
1 cup DOLE Chef-Ready Frozen Mango Purée, thawed
1 Tablespoon Salt, kosher

PORK SHOULDER DIRECTIONS:

  1. Preheat oven to 325° F.
  2. Using paper towels, pat dry the pork; season with salt and pepper.
  3. In a large Dutch oven, heat the olive oil over medium-high heat; sear pork on all sides until a golden crust forms.
  4. Add stock, pepper, salt and bay leaves; cover the pan and place in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with salt at midpoint in cooking, if needed.
  5. When the meat is fork tender let cool slightly then slice pork in ½ inch slices.
  6. Preheat fryer to 350° F.
  7. Add sliced pork to the fryer and fry for 2 minutes until brown with crispy edges.

PINEAPPLE CRIOLLA DIRECTIONS:

  1. In a medium bowl, add all ingredients and stir until well combined.
  2. Cover bowl and allow to marinate at room temperature for 30 minutes before serving.

MANGO SALSA DE AJI DIRECTIONS:

  1. In a medium pan, sauté onions, pepper and garlic until soft, about 3-5 minutes.
  2. Add lime, mango Purée and salt; bring to a simmer.
  3. Remove from heat; transfer to blender. Process until mixture is smooth and creamy.
  4. Cover and reserve in refrigerator until ready to use.

TO SERVE:

  1. Place one sliced French roll on work surface and add ingredients in the following order and quantity to bottom half of roll:
    a. 2 slices of sweet potato
    b. ½ cup pork shoulder
    c. 2 Tablespoons Mango Salsa de Aji
    d. ¼ cup Pineapple Criolla
  2. Complete sandwich with top half of roll.
Yield: 10 portions