Austrian-style Roast Pork Sandwich

Ingredients

In the original Puerto Rican Roast Pork Sandwich, the pork is typically marinated in a blend of Caribbean spices and slow-roasted to perfection. However, in this Austrian adaptation, the pork is marinated in a mixture of Austrian spices, such as paprika, caraway seeds, and marjoram, to infuse it with traditional Austrian flavors. Additionally, the original sandwich does not include breaded cutlets or sauerkraut, which are iconic elements of Austrian cuisine. We alse have the original recipe for Roast Pork Sandwich, so you can check it out.

• 500g (1.1 lb) pork loin 500g (1.1 lb) pork loin
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon marjoram 1 teaspoon marjoram
• Salt and pepper to taste Salt and pepper to taste
• 2 eggs 2 eggs
• 100g (3.5 oz) breadcrumbs 100g (3.5 oz) breadcrumbs
• 4 bread rolls 4 bread rolls
• 100g (3.5 oz) sauerkraut 100g (3.5 oz) sauerkraut
• 4 tablespoons mustard 4 tablespoons mustard

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, mix together the paprika, caraway seeds, marjoram, salt, and pepper.
3. 3.
   Rub the spice mixture all over the pork loin, ensuring it is evenly coated.
4. 4.
   Heat the vegetable oil in a large skillet over medium-high heat.
5. 5.
   Sear the pork loin on all sides until browned.
6. 6.
   Transfer the pork loin to a baking dish and roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 63°C (145°F).
7. 7.
   While the pork is roasting, prepare the breaded cutlets. Beat the eggs in a shallow bowl and place the breadcrumbs in another shallow bowl.
8. 8.
   Dip each pork cutlet into the beaten eggs, then coat it in breadcrumbs, pressing gently to adhere.
9. 9.
   Heat vegetable oil in a separate skillet over medium heat.
10. 10.
    Fry the breaded cutlets until golden brown and crispy on both sides. Remove from the skillet and drain on a paper towel-lined plate.
11. 11.
    Slice the bread rolls in half and lightly toast them.
12. 12.
    Spread mustard on the bottom half of each roll.
13. 13.
    Thinly slice the roasted pork loin and layer it on top of the mustard.
14. 14.
    Place a breaded cutlet on top of the pork.
15. 15.
    Add a generous amount of sauerkraut on top of the cutlet.
16. 16.
    Close the sandwich with the top half of the bread roll.
17. 17.
    Serve the Austrian-style Roast Pork Sandwich immediately and enjoy!

Treat your ingredients with care...

• Pork loin — Make sure to trim any excess fat from the pork loin before marinating and roasting it to achieve a leaner and tender result.
• Sauerkraut — Rinse the sauerkraut under cold water to reduce its acidity and adjust the flavor according to your preference.
• Bread rolls — Opt for crusty bread rolls with a soft interior to provide a satisfying texture contrast to the sandwich.

Tips & Tricks

• For an extra crispy breaded cutlet, you can double coat them by dipping them in the beaten eggs and breadcrumbs twice.
• If you prefer a spicier flavor, add a pinch of cayenne pepper to the spice mixture for the pork loin.
• Serve the sandwich with a side of Austrian potato salad for a complete meal.
• If sauerkraut is not readily available, you can substitute it with pickles or coleslaw for a tangy crunch.
• To add a touch of sweetness, spread a thin layer of cranberry sauce on the bread roll before assembling the sandwich.

Serving advice

Serve the Austrian-style Roast Pork Sandwich warm, accompanied by a side of crispy fries or a fresh green salad. It pairs well with a glass of Austrian beer or a refreshing glass of apple cider.

Presentation advice

To enhance the presentation, you can garnish the sandwich with a sprig of fresh parsley or a slice of lemon. Serve it on a wooden cutting board or a rustic plate to capture the essence of Austrian cuisine.