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.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.
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