Inca-style Bone-in Pork Chop Sandwich

Ingredients

In the original American cuisine, the bone-in pork chop sandwich is typically seasoned with barbecue sauce and served on a bun. In the Inca-inspired version, we use traditional Inca spices like aji amarillo and huacatay for marinating the pork chop. Additionally, we replace the regular bun with a homemade quinoa flatbread to incorporate the nutritious and authentic elements of Inca cuisine. We alse have the original recipe for Bone-in Pork Chop Sandwich, so you can check it out.

• 2 bone-in pork chops (300g / 10.5oz each) 2 bone-in pork chops (300g / 10.5oz each)
• 2 tablespoons aji amarillo paste 2 tablespoons aji amarillo paste
• 1 tablespoon huacatay paste 1 tablespoon huacatay paste
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• 4 quinoa flatbreads 4 quinoa flatbreads
• 1 rocoto pepper, deseeded and finely chopped 1 rocoto pepper, deseeded and finely chopped
• 1 cup pickled vegetables (carrots, onions, and radishes) 1 cup pickled vegetables (carrots, onions, and radishes)
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the aji amarillo paste, huacatay paste, olive oil, salt, and pepper. Mix well.
2. 2.
   Place the bone-in pork chops in a shallow dish and pour the marinade over them. Ensure the chops are evenly coated. Let them marinate for at least 30 minutes.
3. 3.
   Preheat the grill to medium-high heat. Remove the pork chops from the marinade and grill them for about 6-8 minutes per side, or until they reach an internal temperature of 145°F (63°C).
4. 4.
   While the pork chops are grilling, warm the quinoa flatbreads on the grill for a minute on each side.
5. 5.
   In a small bowl, combine the rocoto pepper with a pinch of salt to make the rocoto pepper sauce.
6. 6.
   Once the pork chops are cooked, remove them from the grill and let them rest for a few minutes. Slice the pork chops into thin strips.
7. 7.
   To assemble the sandwiches, place a few slices of pork chop on each quinoa flatbread. Drizzle with rocoto pepper sauce and top with pickled vegetables. Garnish with fresh cilantro leaves.
8. 8.
   Serve the Inca-style Bone-in Pork Chop Sandwiches warm and enjoy!

Treat your ingredients with care...

• Quinoa flatbread — Ensure that the quinoa flatbread is cooked on a hot grill to achieve a slightly crispy texture.
• Aji amarillo paste — Adjust the amount of aji amarillo paste according to your desired level of spiciness. Add more for a bolder flavor.
• Huacatay paste — If you can't find huacatay paste, you can substitute it with a combination of fresh mint and cilantro.

Tips & Tricks

• For added smokiness, you can grill the quinoa flatbreads for a longer time.
• Experiment with different pickled vegetables like cucumbers or peppers to add variety to the sandwich.
• If rocoto pepper is not available, you can use a combination of red bell pepper and a small amount of chili pepper for a milder heat.
• Serve the sandwich with a side of sweet potato fries for a complete Inca-inspired meal.
• To enhance the flavors, marinate the pork chops overnight for a more intense taste.

Serving advice

Serve the Inca-style Bone-in Pork Chop Sandwiches warm, allowing the flavors to meld together. Accompany them with a side of pickled vegetables and sweet potato fries for a satisfying meal.

Presentation advice

To present the Inca-style Bone-in Pork Chop Sandwiches, place them on a wooden serving board or a colorful plate. Garnish with fresh cilantro leaves for a pop of green. Serve with the pickled vegetables arranged neatly on the side.