1kg pork shoulder (or pork belly)
2 tbsp salt?
1 onion, halved?
2 bay leaves
Vegetable oil, for frying (optional)
4 crusty bread rolls
1 portion of julienned Salsa Criolla (see below)
1 portion of chilli mayo
For the Sweet potato Fries
2 sweet potatoes, peeled
corn flour, for dusting
Vegetable oil, for deep-frying
For the Salsa Criolla
Finely slice 1 red onion, 2 cored and deseeded medium tomatoes and 2 deseeded and deveined red chillies as finely as you can.
Soak the red onion in iced water for 10 minutes. Drain thoroughly and then mix with 1 tablespoon lime juice, 1 tablespoon olive oil and 2 finely chopped coriander sprigs. Season with salt and black pepper.
For the chilli mayo
Combine 50g mayonnaise,?2 finely chopped red chillies (or 1 Peruvian amarillo chilli), 1 teaspoon of red wine vinegar, 1 teaspoon of olive oil, 1 crushed garlic clove, a pinch of dried oregano and a pinch of salt in a bowl until well mixed and then set aside until needed. Ensure the texture is thick and not too watery.
1. Cut the pork into fairly large chunks and rub all over with the salt. Leave to marinate for at least a few hours, but preferably overnight.
2. When you are ready to cook the pork, rinse it well to remove the salt and pat dry with kitchen paper. Place the pork in a wide-based saucepan. Scantily cover the pork with water, add the onion and bay leaves and bring to the boil over medium heat.
3. Skim off any foam that appears on the surface and then partially cover. Leave to simmer over low heat until the water has completely evaporated. Test the pork for tenderness by piercing the meat with a fork or skewer. If it is not yet falling apart, add some more water and continue to simmer.
4. Take the lid off and let the pork fry in its own fat over high heat, turning regularly and adding a little oil if needed, until it is crispy and golden brown and the meat is very tender. This should take about 20–30 minutes.
5. Cut the sweet potatoes into thin strips, a similar size to French fries. If you have a deep-fat fryer, heat the vegetable oil to 170°C. If not, pour the oil to a depth of about 5cm in a large, deep saucepan, making sure that it is no more than half full. To test if the oil is hot enough, drop in a cube of bread; if it sizzles and turns golden, the oil is ready. Dust the sweet potatoes with corn flour and deep-fry them until they are golden and crisp.
6. Fill the crusty rolls with the pork, sweet potato fries, plenty of Salsa Criolla and some Chilli mayo if using.
8. You could also bake the sweet potato fries in an oven preheated to 200°C (gas mark 6). Simply spread the sweet potato batons out on a baking sheet, drizzle with oil and bake for 15–20 minutes until golden and crisp.