Roast pork leg rolls with salsa criolla (sándwiches de pernil)
A boneless leg of pork marinated in white wine, garlic and spices, slow-roasted until tender and thinly sliced into crusty rolls with salsa criolla. Argentina's classic party food for birthdays and New Year, when many order a whole leg from a rotisería; also eaten with mayonnaise, lettuce and tomato.
- 7 h 10Time
- 37 minHands-on
- 4Portions
- 76 gprotein per portion
- 1060kcal per portion
Ingredients for 4 portions
- 1.2 kgPork leg, boneless, tied
- 6 clovesGarlic, crushed
- 300 mlWhite wine
- 2 tbspRapeseed oil, for the marinade
- 2 tspPaprika
- 1 tspChili flakes
- 2 tspOregano
- 3Bay leaves
- to tasteSalt
- to tasteBlack pepper
- 2Yellow onions, sliced
On the side
- 8Crusty white rolls
- 2Tomatoes, finely chopped
- 1Bell pepper, red, finely chopped
- 1Yellow onion, finely chopped
- 3 tbspVinegar
- 3 tbspRapeseed oil, for the salsa
Method
- Mix the garlic, wine, oil, paprika, chilli flakes, oregano, salt and pepper into a marinade.
- Pierce the pork deeply all over with a thin knife. Put it in a dish with the bay leaves, pour the marinade over and turn to coat.
- Cover and marinate in the fridge for at least 4 hours, ideally overnight, turning once or twice.
- Heat the oven to 170 °C. Spread the onions in a roasting tin, sit the pork on top and pour the marinade around it. Cover with foil.
- Roast under the foil for 2 hours, until tender.
- Meanwhile, make the salsa criolla: mix the finely chopped tomatoes, pepper and onion with the vinegar, oil and salt. Keep cool.
- Remove the foil, turn the oven up to 200 °C and roast for another 30 minutes, until browned, basting now and then.
- Leave the pork to rest for 15 minutes.
- Slice the pork thinly and dip the slices in the pan juices. Split the rolls and fill them with pork and salsa criolla.
