Butifarra

Name: Butifarra
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 2 lbs boneless pork loin, trimmed; 2 tbsp achiote paste; 4 garlic cloves, minced; 1 tsp ground cumin; 1 tbsp ají amarillo paste; 1 red onion, thinly sliced; 3 tbsp fresh lime juice; 4 French rolls, halved; 4 lettuce leaves

A classic Peruvian sandwich packed with spiced seasoned pork loin, crisp onion salsa criolla, and lettuce on French rolls.

65 minMediumServes 4520 cal/serving

PeruvianLunchStovetop and OvenHigh ProteinDairy-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

2 lbs boneless pork loin, trimmed
2 tbsp achiote paste
4 garlic cloves, minced
1 tsp ground cumin
1 tbsp ají amarillo paste
1 red onion, thinly sliced
3 tbsp fresh lime juice
4 French rolls, halved
4 lettuce leaves

Instructions

1

Mix 2 tbsp achiote paste, 4 minced garlic cloves, 1 tsp ground cumin, 1 tbsp ají amarillo paste, and a pinch of salt into a smooth paste.
2

Rub the paste over the 2 lbs trimmed boneless pork loin and place it in a pot with water covering halfway.
3

Simmer covered over medium heat until the internal temperature reaches 145°F, about 45 minutes.
4

Remove pork from liquid, cool completely, and slice as thinly as possible.
5

Toss 1 thinly sliced red onion with 3 tbsp fresh lime juice and salt to prepare the salsa criolla.
6

Layer 4 lettuce leaves, sliced pork, and salsa criolla inside the 4 halved French rolls.

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Questions

What is Butifarra?

A classic Peruvian sandwich packed with spiced seasoned pork loin, crisp onion salsa criolla, and lettuce on French rolls. This reference files it under Peruvian lunch: made on the stovetop and in the oven, rated medium and about 65 minutes start to finish.

How long does Butifarra take?

As written, 65 minutes: 20 of prep and 45 of cooking. The longest single stretch is step 3 (45 minutes): "Simmer covered over medium heat until the internal temperature reaches 145°F, about 45 minutes."

What internal temperature should Butifarra reach?

For Butifarra, the target internal temperature is 145 F (about 65 C), given in step 3. A probe thermometer removes the guesswork.

Is there a substitute for achiote in Butifarra?

The entry for Butifarra calls for 2 tbsp achiote paste. In its place: Mix paprika with a pinch of turmeric and a few drops of vinegar for the color and mild earthiness.

How long does Butifarra keep?

Refrigerate what is left of Butifarra within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through.

Serve it with

Camote Fries with Aji Dipping Sauce side
Ensalada de Papas salad
Puchero soup
Champuz drink

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