We fantasized about what this pork recipe would be like in a sandwich. Please note that the meat can be served as-is, or with rice and vegetables. We strongly recommend including the Aji Amarillo aïoli, which adds an immense amount of flavour to the sandwich. Serve any leftovers with pan-fried fish, grilled vegetables or cold meats. For a simpler version, mix 1 cup of mayonnaise with 2 Tbsp of Layover in Peru spice blend and 6 chopped garlic cloves.
- 1 to 1½ lbs pork filet
- 2 Tbsp Layover in Peru spice blend, ground
- 2 tsp salt
- 1 Tbsp olive oil
- ½ cup cabbage, slivered
- 1 small red onion, thinly sliced
- 16 fresh mint leaves
- 1 cup Aji Amarillo aïoli
- 8 small bread loaves
Aji amarillo aioli
Rinse the Ajis under running water. Place in a bowl or jar and cover with hot water. Let rest for 2 hours minimum or overnight, if possible.
Drain the Ajis, then place them in a blender with garlic, salt, vinegar and egg yolks. Reduce to a purée. Drizzle in the oil, as the blender blades rotate, to make the aïoli.
Transfer into a clean jar. Keeps for 3 to 4 days refrigerated.