Sanduíche de pernil | Edu Guedes | The Chef

Experience the vibrant flavors of São Paulo with this Brazilian Pork Leg Sandwich. Known locally as "Sanduíche de Pernil," this dish combines tender, juicy pork infused with delightful spices and flavors, topped with melted cheese, all nestled in a crispy bread roll. It's a hearty main course perfect for any occasion.

Ingredients

For the Pork Leg:
🫒 3 tablespoons olive oil, Gallo
🧅 1 onion, chopped
🧄 4 cloves garlic, minced
🥩 2 kg boneless pork leg, cut into strips
🥃 1 shot glass cachaça, 51 Cachaça
🍅 1 cup tomato sauce, Heinz
🌿 1 sprig parsley or chopped equivalent
🍃 2 bay leaves
🧂 Salt
💧 Small amount of meat broth or water

For the Stir-fry (Refogado):
🫒 4 tablespoons olive oil, Gallo
🧅 2 onions, sliced
🌶️ 1 cup sliced bell peppers (green, red, and yellow)
🥩 Sliced pork leg
🥣 2 cups cooking broth from pork leg
🌿 Green herbs, cheiro-verde

For Assembly:
🥖 Bread rolls, Pão francês/cacetinho
🧀 Slices of meltable cheese, provolone or mozzarella
🥓 Crispy pork bits (optional)

Instructions

1- Prepare the Pork Leg:

• In an Idel or Tramontina pressure cooker, heat 3 tablespoons of olive oil.
• Add chopped onion and minced garlic, sautéing until fragrant.
• Introduce the pork strips, followed by cachaça, tomato sauce, salt, parsley, and bay leaves.
• Optionally, add meat broth or water for additional moisture.
• Close the pressure cooker, cook for 30 minutes once full pressure is reached, then let pressure release naturally.
• Once cooled slightly, slice the pork, reserving the broth.

2- Prepare the Stir-fry (Refogado):

• Heat 4 tablespoons olive oil in a non-stick frying pan.
• Sauté sliced onions and bell peppers till soft.
• Add sliced pork and 2 cups of reserved broth.
• Season with green herbs and salt, stirring to combine and heat through.

3- Assemble the Sandwich:

• Slice and toast bread rolls on a griddle until golden.
• Melt cheese slices on toasted bread.
• Optionally, add crispy pork bits.
• Generously fill one bread half with the stir-fry mixture; close with the other half.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: ~1 hour
Servings: 6
Nutrition (per serving): Calories: ~450, Protein: 40g, Fats: 18g, Carbohydrates: 35g
Equipment:

• Pressure cooker, Idel or Tramontina
• Non-stick frying pan
• Red silicone spatulas
• Metal tongs

Cooking Tips

• Remove solidified fat from the broth for a lighter option.
• Use various colored bell peppers for visual appeal.
• Toast bread separately for delivery to maintain texture.

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Brazilian Pork Leg Sandwich (Sanduíche de Pernil)