Chile Marinated Pork Sandwiches On Cemita Rolls Recipes

MARINATED PORK TENDERLOIN SANDWICHES

Steps:

• In a large bowl, combine the soy sauce, brown sugar, oil, ginger, mustard and garlic. Pour 3/4 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 12 hours or overnight; turning several times. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill pork, uncovered, on an oiled rack over medium heat or broil 4 in. from the heat for 7-8 minutes on each side or until a thermometer reads 160°. Baste with remaining marinade during the last 7 minutes of cooking., Let stand for 10 minutes; carve in thin slices and serve on rolls. ,

CEMITA ROLL

Steps:

• In a large bowl, combine the dry ingredients (flour,salt, sugar, yeast); whisk together the eggs and oil.
• Heat the buttermilk over low heat until warm (110 degrees F); do not let boil!
• Stir the buttermilk and egg mixture into the dry ingredients until liquid is incorporated; let stand 15 minutes.
• On a lightly floured work surface, knead dough until smooth (it will still be a little sticky).
• Place dough in a oiled bowl, cover and let rise until doubled, about 1 1/2 hours.
• Depending on how large you want your rolls, divide the dough into eight or four balls, cover, and let rest 15 minutes.
• Take each ball and flatten it to a disc; place each roll on a parchment paper lined baking sheet, a few inches apart.
• Cover baking sheet and let rolls rise for 30 minutes.
• Preheat ove to 400 degrees F; mix milk and water and brush the top of each roll and sprinkle with sesame seeds.
• Bake rolls until lightly browned, about 20 minutes.
• NOTE: Bread lasts a day, but freezes well.

CEMITA-STYLE PORK SANDWICH

Steps:

• In bowl, combine half of the lime juice, the chipotle pepper, adobo sauce, oregano, cumin, coriander, salt and pepper. Add pork, turning to coat. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
• Peel, pit and chop avocado. In bowl, mash avocado with fork; mix in cilantro and remaining lime juice. Set aside.
• Weave pork slices onto 4 metal or soaked wooden skewers. Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until juices run clear when pork is pierced and just a hint of pink remains inside, 8 to 10 minutes. Remove from skewers.
• Layer bottom half of each bun with lettuce, tomatoes, pork and onion. Spread avocado mixture on cut side of top of each bun; sandwich layers with tops.