The Bondiola Sandwich is a popular street food in Argentina, featuring tender, slow-cooked pork shoulder (bondiola) served in crusty bread with a variety of toppings like chimichurri, pickled vegetables, or melted cheese. The pork is marinated and cooked until juicy and flavorful, making this sandwich a delicious, hearty option that’s commonly enjoyed at food stands and casual eateries across the country.

Ingredients:

• 1 kg pork shoulder (bondiola)
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon smoked paprika
• 1 tablespoon oregano
• Salt and pepper to taste
• 4 sandwich rolls (crusty bread)
• 100g chimichurri sauce (optional)
• 100g pickled vegetables (optional)
• 4 slices of cheese (optional)

Instructions:

1. Marinate the Pork: In a small bowl, combine minced garlic, olive oil, red wine vinegar, smoked paprika, oregano, salt, and pepper. Rub the mixture generously over the pork shoulder. Cover and refrigerate for at least 2 hours or overnight for best results.

2. Slow-Cook the Pork: Preheat the oven to 150°C (300°F). Place the marinated pork shoulder in a roasting pan. Cover with aluminum foil and cook for 4-5 hours, or until the meat is fork-tender and easily pulls apart.

3. Shred the Pork: Once cooked, remove the pork from the oven and let it rest for 15 minutes. Shred the pork with two forks, mixing it with the pan juices to keep it moist and flavorful.

4. Assemble the Sandwich: Slice the sandwich rolls in half. Pile the shredded pork onto the bottom halves of the rolls. Add toppings like chimichurri sauce, pickled vegetables, or cheese if desired. Top with the other half of the roll.

5. Serve: Serve the sandwiches warm with additional chimichurri on the side.

Nutritional Information (per sandwich):

• Calories: 550 kcal
• Proteins: 35g
• Carbohydrates: 40g
• Fiber: 3g

The Bondiola Sandwich combines juicy, slow-cooked pork with bold flavors, making it a rich and filling meal perfect for lunch or dinner.