Spanish · Dinner
Smoky Pork and Chorizo Sandwich
Sevillian Pringa
Sevillian slow-cooked mash of stewed pork belly, chorizo, morcilla, and beef shredded together into a rich smoky paste, served piled into split rolls with mustard.
$$
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
748Calories
38gProtein
52gFat
32gCarbs
4gSugar
2gFiber
1240mgSodium
98mgChol
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Instructions
1
Prep
Cube 200g pork belly and 120g beef chuck into 2cm pieces. Slice 120g chorizo into 1cm rounds, cube 60g morcilla, dice 200g onion, and smash 4 garlic cloves. Have 480ml hot beef stock, 2 bay leaves, spices, olive oil, salt, bread, and mustard ready.
2
Sear
Heat 40ml olive oil in a heavy pot over medium-high 1 minute. Sear pork belly and beef 6 minutes, turning until deeply browned on all sides. Lift to a plate.
3
Sweat
Lower heat to medium, add onion and garlic with 0.5 tsp salt, cook 5 minutes until softened. Stir in 1 tsp sweet pimenton and 0.5 tsp hot pimenton off heat 15 seconds.
4
Build
Return seared meats to pot, add chorizo, morcilla, 2 bay leaves, and hot stock. Bring to a simmer over medium-high 2 minutes, scraping fond from the base.
5
Braise
Cover and simmer over low heat 35 minutes until pork belly is fork-tender and chorizo releases red oil. Remove and discard bay leaves.
6
Finish and plate
Mash meats roughly with a fork into a coarse paste with rendered oil. Toast 4 bread slices, spread 2 tsp Dijon mustard evenly across them, pile hot pringa onto 2 slices, close each with a second slice, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7.1 oz) boneless pork belly
- 120g (4.2 oz) cooking chorizo
- 60g (2.1 oz) morcilla blood sausage
- 120g (4.2 oz) beef chuck
- 200g (7.1 oz) yellow onion
- 4 garlic cloves
- 480ml (2 cups) hot beef stock
- 2 dried bay leaves
- 1 tsp sweet pimenton
- 0.5 tsp hot pimenton
- 40ml (2.7 tbsp) extra-virgin olive oil
- 1 tsp fine sea salt
- 4 thick slices country bread
- 2 tsp Dijon mustard