You may remember way, way back I wrote about our travels to Chile and the biggest, sloppiest, oddest pork sandwich we encountered, Germany in Chile - A Super(bowl) Pork Sandwich. Thanks to the advice of the dearly missed, uber-talent of Anthony Bourdain, JuanCarlos and I visited one of his restaurant recommendations. The draw to the unusual German spot was a pork sandwich called the ‘lomito’; for what Tony described as a ‘towering monument all its own’ and delicious. And it was. (To watch the episode, and you should, visit Anthony Bourdain No Reservations. I miss him and his thoughtful insights into cultures around the world. A moment of pause for his passing.)

The sandwich was not just good because we were tired, starving and practically had lost hope on finding a place to eat. It was good because it was filled with individually good foods that seemingly didn’t go together, but somehow worked.

I promised way back then that I would try to recreate it. It may have taken awhile, but JC and I finally did. Mind you, this was not exactly that sandwich but it was our homage to the lomito. Nothing truly can ever be the original experience. But according to our guests, ours was delicious.

First you have to make the pork. Or you can buy cooked pork from a specialty market. You can go two different avenues - the pulled pork kind or roast pork slices. Here is what we did with JuanCarlos leading the charge on the pork as I captured his messy hands along the way. If you make your own pork, bare in mind that you have to start a day (or 2 depending on what time you need to serve it) ahead of time because once the pork is marinated it needs rest in the fridge for several hours or overnight, plus the cook time of an additional 7 hours. So, this is not one of those “let’s make pork” tonight recipes.

The pork shoulder. Definitely a piece of meat you can lean on.

Ingredients

We used Ree Drummond Pork Recipe as a guide, but added a few of our own ingredients. Below were the amounts we used. Follow the linked recipe for cooking. JC made two modifications. He didn’t refrigerate overnight, and he cooked the pork for only 6 hours. This gave us pork slices instead of shreds but I would be careful doing it this way as it is easy to run the risk of the pork not being tender. If you are experienced with cooking pork shoulder, go ahead. If not, I would recommend cooking it according to the Ree’s recipe to get the pull of the pork. Also, we did not use BBQ sauce. We only used the luscious juices that it produced along with the onions.

For the Pork Roast

1 Pork Shoulder roast
1 t Cayenne
1 T Chili Pepper
1 t Cumin
2 T Anise Seeds
1 T Paprika
Bay Leaves
1/3 c Garlic
1/2 c Sugar in the Raw
1 heaping T salt
1 t freshly ground black pepper
4 onions, cut into halves

For the Sandwich Fixings

Spicy Slaw
Guacamole (store bought)
Mayo or Yogurt Lemon Sauce
Sautéed Peppers & Onions
Buns

After you have all the ingredients mixed together, lovingly rub the mixture ALL over (front and back) the pork. Then wrap it in plastic wrap and refrigerator for several hours or overnight.

Then place the pork in a large roasting pan on a bed of the onion halves and cook in a 300 degrees F. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board. Slice some of the onion.

While you are waiting for the pork to cook, move on to making all the fillings. I decided that instead of the limp string beans, I would make a slaw. I used my Spicy Crunch Slaw recipe which I knew both the crunch and spice would work well with the pork. I bought guacamole because frankly I had way too many other things to make, and a good store bought one can be delicious. I made caramelized peppers and onions, and created my own type of ‘mayo’. I used half mayo, half greek yogurt with lemon juice to thin it a bit, salt and pepper, but you can use mayo if that’s your groove. Once I gathered all the ingredients, all that was left to do was to pile them onto a soft bun.

Everyone was ready and waiting to be piled on.

Start piling on the flavors. I think the slaw works nicely with the guacamole.

Creamy and tangy mixture of mayo, yogurt, salt and pepper.

Sautéed peppers & onions.Simply slice them thin and slowly sauté them in oil and butter until they are soft and caramelized. Salt/pepper, too.

A platter full of pork with luscious juices and soft, flavorful onions.

Funny enough, my original blog post suggested that this was a Super(bowl) of a sandwich and I posted right before SuperBowl Sunday thinking you might serve it for the big game. And now, I am posting my recreation again right before the SuperBowl. So, now you can serve up this ‘towering monument’ of pork to your cheering fans. You may also want to include a charcuterie/cheese platter, as I did. A few other ideas for game day; maybe make my 3 Dips or my Tapenesto. Great choices for a crowd. No matter what you serve, you are a winner in my book.

Although this is a review post, it is rightly timed for the Super Bowl, as parties are being planned nationwide. Now, I'm not a big fan of watching sports but I do like throwing parties featuring good grub. So the sandwich, El Lomito, featured in this post could be the starting quarterback to your fiesta bowl.

Just about this time last January, Juan Carlos and I traveled to Chile. You might remember my post, Sunday in the Chilean Countryside about the amazing meal we were treated to by our friend's mother.

After that glorious meal, we were in constant search of good food for the remainder of our trip. We had some hits and some misses. One of those hits was at Fuente Alemania, a cafe joint that we learned about while watching an episode of Anthony Bourdain's No Reservations about Chile. I highly recommend watching the linked episode, as well as the series. His POV of a city is transmitted through its people, food, cultural as he provides a well balanced, insight of the places he visits.

The famed locale has a German style feel.

Anyway, back to how we happened upon this sandwich. Anthony visited Fuente Alemania in Santiago and had such love for what appeared to be the most intense pork sandwich ever that we put it on our list of places to visit. Since I don't eat meat or bread, this spot went to the bottom of the list.

However, opportunity struck, and what was once on the bottom rose to the top. After walking for several hours through city center, we were struggling to find a place for lunch. JC wanted to try a few other places but we just couldn't find them. (This was an ongoing issue with maps of Chile streets and then those streets not quite existing in the three dimensional world.) Literally after traversing through alleyways and main thoroughfares, we couldn't find a single one. Desperate for food, and just wanting to land ourselves in any spot that served edibles, I suggested Fuente Alemania. That's right the pescatarian, non wheat/yeast eater suggested a pork sandwich place. This was the desperation/exasperation dew point. But I knew JC would love it and when in Rome...or Chile.

The busy action of these steadfast mavens of the pork sandwich.

Upon swinging open the doors to this joint we are met with a full house. Packed with locals ordering sandwiches to their liking using the handful of main ingredients... Pork, sauerkraut, avocado, string beans, mayo, cheese and some red relish that I couldn't quite make out. Although there were plenty of items on the menu, it seemed like most people came for that big, honking pork sandwich. The man next to us had steak tartare on toast topped with cornichon, which I must admit reminded me of an old boyfriend.

We got ours without the mayo, for several reasons, but mostly because they add the amount that one would normally consume in a year, and it looked quite sticky. A serious amount of very gooey cholesterol clogging condiment.

I wasn't kidding about the amount or the sticky nature of this "mayo".

More evidence of its strange consistency. Sorry, I just had to share another shot as I have never seen anything like it.

Alright, it ain't pretty or elegant. But then again, I never promised it would be. However, I must admit that this was one of the best sandwiches I have eaten. That's right, I gave in and tasted this monster hog heaven. It was delicious. I thought my taste buds might have been over-reacting since I haven't tasted anything like this in quite some time, but JC concurred. It was damn good. It is a bizarre combination of ingredients that somehow worked. I can't imagine what the calorie count was on this creation but then again, it was a once in a lifetime consumption. Which was why I tried it. Several hours later my stomach was gurgling. Not because the food was bad but simply due to my system not being used to meat or bread for so long.

If you are ever in Santiago, Chile I would highly recommend checking this popular locale out. If not for the food then to watch the woman who navigate a center station, cranking out sandwich after sandwich at an incredible pace yet they never seem to be rushed or panicked. The sheer joy with which they pump out orders was a blast to witness. They were the backbone here, sharing an abundance of food with an abundance of love.

Check out the smile on this woman's face. And it wasn't because she knew she was being photographed. I shot this with a zoom lens.

Like good choreography it seems simple and well played. The men serve the drinks and NEVER enter the inner sanctum.

Check out the men in the background. Even the regulars are mesmerized.

It was an exciting afternoon local experience. And as they say in Chile, "If you have eaten El Lomito, you are one of ours," In the end, we were indeed one of theirs and thrilled we got lost and didn't find the other places. Making it possible for us to find our way into a little bit of Germany in the center of Chile. I realize that many of you might not have Chile in your travel plans, but I believe this could be a great game time offering. It's hearty and meaty to stand up to any helmet clashing fan. Jaime Oliver has this pork recipe that I think those ballet-ed German ladies would approve for the sandwich. Then you can just grilled some buns and add all your toppings; tomato, cheese, mayo, smashed avocado, onion. Whatever you like. It will be the Super Bowl of Pork Sandwich. Germany in America, too!