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Ingredients
US|METRIC
4 SERVINGS
- 2 loaves criollo bread (freshly baked, from a Spanish panaderia, or small hoagie rolls, Cuban rolls, or baguettes)
- 2 Tbsp. spicy mayonnaise
- 1 Tbsp. pineapple jam
- 2 cucumber (seedless, sliced lengthwise 1/4-inch thick)
- kosher salt (as needed)
- 2 Tbsp. olive oil
- 2 cooked pork (slow-, with crisp skin, sliced 1/2-inch thick)
- 2 leaves lechuga (del país or Bibb lettuce)
- 1 large egg yolks
- 1 1/2 Tbsp. fresh lemon juice
- 1 Tbsp. white wine vinegar
- 1 shallots (small, finely chopped)
- 1/2 Tbsp. dijon (style mustard)
- kosher salt (as needed)
- 3/4 cup olive oil
- 2 Tbsp. sriracha sauce
- 1/2 tsp. ground white pepper (freshly)
- 2 Tbsp. cilantro (chopped)
- 1 cup pineapple (peeled fresh and very finely diced)
- 3 Tbsp. butter
- 1 1/2 Tbsp. light brown sugar
- 1 balsamic vinegar (tespoon)
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Directions
- 1. Whisk together the egg yolk, lemon juice, vinegar, shallot, mustard and a pinch of salt until well combined.
- 2. Add the oil a few drops at a time at first, then in a thin stream, whisking continuously until the mixture begins to thicken.
- 3. Add the Sriracha, white pepper, and cilantro, and whisk a few times to mix well.
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