Roast pork sandwich (Pan con lechón) from The Cuban Table: A Celebration of Food, Flavors and History (page 60) by Ana Sofia Pelaez and Ellen Silverman
- unbleached all-purpose flour
- active dry yeast
- Show all ingredients...
-
EYB Comments
The bread needs 2 hours to prove. The roast pork needs to marinate overnight and then cook for 8-9 hours. Can substitute equal parts of lime juice and orange juice for sour orange juice, and olive oil for lard.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
Notes about this recipe
You must Create an Account or Sign In to add a note to this book.Reviews about this recipe
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.