Casstronomy

Passport & Plate - Giant Pork Lomito

Chile | Thursday, February 26, 2015 | 2 photos

Ingredients
1x large fresh breadroll (preferably homemade)
1 x avocado, mashed
1 x ripe tomato, sliced
whole egg mayonaise
slices of slow cooked pot pork roast:
1 3 lb pork roast, trimmed of fat
chicken stock
large carrots
celery
onions
bay leaves
garlic cloves
oregano
Green chillies to taste
Green beans

 

How to prepare this recipe
Prepare the pork roast by trimming the excess fat, seasoning with salt and pepper. Brown in a large pan and place in a large stock pot with onions, carrot, celery, garlic, bay leaves and oregano, cover with chicken stock and bring to boil. Reduce to a simmer and cook on low for as long as you can (approx. 2 hours), until meat is tender. Slice the bread roll. Mash the avocado until uniform. Slice the tomatoes and chillies. Layer ingredients on your big fresh bread roll per the photo attached. Green beans are optional but the staple in Chile.

 

The story behind this recipe
One of my earliest memories is sitting down and enjoying a lomito twice the size of my head in a family lomito restaurant in Chile. The lomito one of the country's favourite dishes and I understand why. You cover all the food groups in one mammoth dish!
Since moving back to Australia, my family have continued to make lomitos at home for gatherings. It reminds me of home and our extended families spread across the world.