Recipe by Cristian Gomez and Catalina Venegas from Café Turri, National winners Dilmah Real High Tea Challenge 2013
• 500g Pork meat pulp.
• 180g Bacon.
• 500g Pork skin.
• 200CC White wine.
• 3 garlic cloves.
• Salt, cumin, oregano and merken.
• 50cc of chilean chili paste.
• Pita bread.
• 10g Lapsan Souchong tea
• 100ml mineral water
Cut the pulp and bacon into long stripes 1,5 cms. wide and the pork skin into 25 cms. wide.
Leave the raw meat in a bowl soaking in the white wine with salt, labored garlic, half of the chilli paste, cumin, oregano, merken and Ceylon Souchong tea well milled. Let it stand for 12 hours.
To form the roll put a piece of pork skin on a wood board and over this alternately place the stripes of pork pulp and the bacon one next to each other. Paint with the chilli paste and wrap it forming a cylinder and tie it.
Cook in boiling water making sure that the water covers the pork rolls for 2 hours and that it is well cooked. Let it cool down in the same broth, then drain the pork roll and cool before you serve.
Pan Amasado Homemade Bread
• 500g Flour.
• 15g Salt.
• 20g Fresh yeast.
• 60g Pork fat.
• 250cc Water.
• 15g Milk powder.
• 50g Pork cracklings.
• 10g Sugar.
In a cup dissolve the sugar, sprinkle the yeast and let it rest for 10 minutes. Dissolve the salt in warm water.
With the flour form a circle like a crown with a hole in the middle and add, while you stir with a spoon, the melted butter, the warm water with salt, the yeast and the pork cracklings. Knead the dough for 10 minutes until it becomes flexible and elastic.
Take portions of 50-70 grs, making a ball and then press between the palms of both hands until it is 1cm thick. Place the bread on a floured baking tray, prick the dough with a fork at least 5 times each to avoid excess rising and breakage. Let them set in a warm temperature for them to rise (45 minutes approx.)
Cook in a pre-heated oven at 200ºC (400 ºF) for 20 minutes or until golden brown.
Fill the breads with the pork roll, tomato and avocado.