High-Protein Lechon Sandwich

Chef's Notes Crispiness Hack: For extra crunch, air-fry pork slices at 200°C for 3 mins before assembling. Meal Prep: Pork and slaw keep 3 days. Assemble fresh. Vegetarian Option: Replace pork with 400g pressed extra-firm tofu (marinated in brine).

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine brine ingredients in a pot. Bring to a boil, then cool completely.

Step 2

Submerge pork tenderloin in brine. Refrigerate 12 hours.

Step 3

Remove pork, pat dry. Score fat cap (if present) in a crosshatch pattern.

Step 4

Rub with baking powder and refrigerate uncovered 2 hours to dry.

Step 5

Preheat oven to 220°C.

Step 6

Rub pork with olive oil. Roast on a rack 25 mins.

Step 7

Reduce heat to 180°C. Cook until internal temp reaches 63°C (~15 mins).

Step 8

Rest 10 mins, then slice.

Step 9

Blend all ingredients until smooth. Chill.

Step 10

Toss cabbage, carrots, red onion, and apple.

Step 11

Mix yogurt, vinegar, and mustard. Fold into veggies.

Step 12

Toast rolls. Rub with garlic. Spread hummus on bottom half.

Step 13

Layer: 150g sliced pork 75g slaw Pickles 2 tbsp green sauce

Step 14

Top with roll.