CHILEAN LOMITOS

INGREDIENTS

• 1 3 lb pork roast
• 2 large carrots cut into chunks
• 2 ribs of celery, chopped
• 2 onions, quartered
• 2 bay leaves

INGREDIENTS #2

• 4 cloves, garlic smashed
• 3 tbs oregano
• Kosher salt and fresh cracked black pepper
• 4 cups chicken stock (canned or homemade)
• Water as needed

INGREDIENTS #3

• 3 ripe avocados
• 3 large tomatos, sliced
• 1 cup of mayonaise
• Cheese of choice(optional)
• 6 large semi soft rolls

PREPARATION

• Bring pork roast to room temperature
• Trim roast of access fat
• Season outside of roast with salt, pepper and oregano
• In a large dutch oven, brown roast over
• Place roast in large pan, along with the carrots, onion, garlic and celery

PREPARATION #2

• Add the chicken stock
• Place in a preheated 400 degree oven and braise for 2 hours
• Add water to braising liquid if necessary
• When pork is done, remove from braising liquid and set aside
• Strain the liquid into a big pot

PREPARATION #3

• Over medium heat, strain liquid slightly. Should have about 4 cups
• After the pork roast has rested, slice it thinly
• Add 1/2 lb of the sliced pork to each roll
• Smash the avocados and spread onto the pork
• Add tomatoes and a good amount of mayonaise

WHEN AND WHERE

• The lomito can be eaten anywhere as it is served
• At the popular restaurant Fuente Alemena
• which is off Santiagos Central Plaza Italia.

WORK CITED

• www.foodsogoodmall.com/2011/05/chilean-lomito-sandwich.html