Homemade Chilean Lomito - Pilar Hernández's Chilean Kitchen

A classic Chilean sandwich, possibly the most famous in Chile and, without a doubt, the most delicious in my opinion: the Lomito. The lunch of choice when you're in a hurry, a must-stop at a soda fountain or café for a glorious Lomito, ready in just a few minutes.

Ingredients · Servings 8

1850 grams of pork loin
3 tablespoons of vegetable oil
2 teaspoons of salt
1 teaspoon of oregano
1/2 teaspoon of colored chili pepper or merquén or sweet paprika
1 tablespoon of mustard
1 onion, peeled and cut into wedges
4 cups of boiling water

Method · PT-497396H58M35S

Preheat the oven to 350F or 180C.
In a large pot, heat the oil over medium-high heat, brown the pork on all sides to seal in the juices. This takes 2-3 minutes per side.
Spread the mustard and sprinkle with salt, oregano, and paprika. Add the chopped onion and hot water.
Cover and bake in the oven for 1 1/2 hours. Alternatively, cook on the stovetop over low heat for 1 1/2 hours. Let cool completely in the broth.
Cut the meat into thin slices and return it to the broth. Reheat slowly in the broth.
For the sandwiches, place avocado, tomato, mayonnaise, green sauce, American sauce, ketchup, mustard, sauerkraut, and the tenderloin on frica bread. Assemble as desired.
Serve immediately.

Now, after so many years living outside of Chile, I can fully appreciate our love and affection for sandwiches. Many of them bring together our best ingredients: garden tomatoes, avocados from our backyards, the perfect bread for each filling, sauerkraut, onions, all prepared with dedication and love.

What is the origin of the lomito sandwich?

The Lomito was invented at the Fuente Alemana, in Santiago, Chile; its existence is a tribute to German immigrants.

Important

The homemade result is superb; take the time to cook the meat and then enjoy this traditional Chilean recipe. The pork loin should be cooked at least the day before to allow it to cool, sliced very thinly, and returned to the broth to rest and absorb the flavor. Then, gently reheat it in the same broth over very low heat.

What if I cook the pork loin in a pressure cooker?

Everything else is the same, but reduce the cooking time to 30-40 minutes.

I live in the USA, what type of pork do you recommend?

In my opinion, Berkshire pigs have the best flavor and the most tender meat. It's worth paying more for a loin of this breed.

How do I assemble the steak sandwich?

The bread can be homemade or frica; generally, large loaves are used. Open the loaves and spread a thin layer of mayonnaise on both sides. Place the tenderloin on the bottom half of the bread, then add mashed avocado seasoned with salt, slices of field tomato seasoned with salt, and more mayonnaise to taste for the classic Italian version.

Other popular additions include: romaine lettuce, American sauce, green sauce, sauerkraut.

*All text in a different color is a link to those recipes.