A traditional Peruvian Butifarra sandwich featuring a savory slow-cooked pork loin (Jamon del Pais) that has been brined and marinated in achiote oil, garlic, and spices. Served on crusty bread with crisp salsa criolla, sweet potato, and seasoned mayonnaise.
1. Prepare the Brine: In a large container, combine 100g salt and 1 liter of water. Mix until the salt is completely dissolved. Add the pork loin and brine for 4 to 24 hours in the refrigerator.
2. Prepare Achiote Oil: In a small pot, combine 300g neutral cooking oil and 50g annatto seeds. Gently heat to 180°F. Remove from heat, strain the oil, and discard the annatto seeds. Allow the oil to cool completely.
3. Prepare the Marinade: Combine 120g prepared achiote oil, 30g garlic, 20g black pepper, 15g cumin seeds, 20g white vinegar, and 2g dried oregano in a blender. Process until a smooth paste forms.
4. Marinate the Pork: Remove the pork loin from the brine and pat dry. Rub ½ to ¾ of the prepared marinade paste over the pork loin. Let it rest in the refrigerator for another 4 to 24 hours. Reserve the remaining marinade for the court bouillon.
5. Prepare Jamon del Pais: Remove the marinated pork loin from the fridge to temper at room temperature. In a large Dutch oven, add 6 cups of stock or water. Season liberally with salt and add the reserved marinade. Stir to combine and bring to a rapid simmer.
6. Cook the Pork: Add the marinated pork loin to the simmering liquid. Reduce heat to medium-low and simmer until the pork is cooked through, about 45 minutes, or until its internal temperature reaches 160°F.
7. Rest and Slice Pork: Remove the Dutch oven from heat and let the pork loin rest in the cooking liquid until it cools completely. Once cooled, thinly slice the pork.
8. Prepare Salsa Criolla: Thinly slice 1 red onion and shock it in ice water for a few minutes, then drain. Chiffonade 8 large mint leaves. Thinly slice 1 hot chile of choice. Combine the onion, mint, chile, juice from 2 limes, and salt to taste.
9. Prepare Sweet Potato: Cut the sweet potato into ½-inch rounds. Cook as desired (e.g., roasted, fried, or steamed).
10. Assemble the Sandwich: Choose a large short loaf like ciabatta or individual rolls. Layer seasoned mayonnaise, thinly sliced Jamon del Pais (pork), sweet potato rounds, salsa criolla, and butter lettuce. Add a final layer of mayonnaise if desired. Slice and serve.
