Emparedado De Lechon Con Jalea De Pina Recipe | Yummly

Emparedado de Lechon con Jalea de Pina

PORK FOODSERVICE
22Ingredients
40Minutes

Ingredients

US|METRIC
  • 2 loaves criollo bread (freshly baked, from a Spanish panaderia, or small hoagie rolls, Cuban rolls, or baguettes)
  • 2 tablespoons spicy mayonnaise
  • 1 tablespoon pineapple jam
  • 2 cucumber (seedless, sliced lengthwise 1/4-inch thick)
  • kosher salt (as needed)
  • 2 tablespoons olive oil
  • 2 cooked pork (slow-, with crisp skin, sliced 1/2-inch thick)
  • 2 leaves lechuga (del país or Bibb lettuce)
  • 1 large egg yolks
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1 shallots (small, finely chopped)
  • 1/2 tablespoon dijon (style mustard)
  • kosher salt (as needed)
  • 3/4 cup olive oil
  • 2 tablespoons sriracha sauce
  • 1/2 teaspoon ground white pepper (freshly)
  • 2 tablespoons cilantro (chopped)
  • 1 cup pineapple (peeled fresh and very finely diced)
  • 3 tablespoons butter
  • 1 1/2 tablespoons light brown sugar
  • 1 balsamic vinegar (tespoon)
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    Directions

    1. 1. Whisk together the egg yolk, lemon juice, vinegar, shallot, mustard and a pinch of salt until well combined.
    2. 2. Add the oil a few drops at a time at first, then in a thin stream, whisking continuously until the mixture begins to thicken.
    3. 3. Add the Sriracha, white pepper, and cilantro, and whisk a few times to mix well.
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