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Bondiola sandwich: recipe illustration
Everyday meals

Bondiola sandwich

An Argentinian sandwich filled with shredded pork shoulder, slow-braised or roasted until melt-in-the-mouth tender. Served on a small brioche bun, it's often brightened with lemon and sauce, and hugely popular at street stalls and festivities.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

Nutrition facts

881 kcal per serving

Protein
65.7 g
Carbohydrates
54.5 g
of which sugars
6.5 g
Fat
42.6 g
of which saturated fat
14.5 g
Fiber
4.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 160 °C (320 °F). Season the meat generously with salt and pepper on all sides, then sear it in the oil in a casserole dish until well browned.
  2. Add the sliced onions, crushed garlic and bay leaves, then add the water.
  3. Cover and bake for about three hours, until the meat falls apart easily with a fork; turn it once during cooking.
  4. Remove the meat and shred it, keeping the cooking juices, which you spoon over the meat to keep it juicy.
  5. Mix the lemon juice into the reduced cooking juices and season.
  6. Split the buns, spread with mustard, fill with shredded meat, lettuce and tomatoes, then drizzle with the juices and close.

Variations and tips

Quick roasted version. Roast the bondiola in the oven at 180 °C (350 °F) for about an hour and a half, basting it with its juices, for a crispier crust.

More ideas

Fugazzetta55 min · 4 serv.Argentine pizza50 min · 4 serv.Niño envuelto1 h 40 · 6 serv.Pollo al disco1 h 35 · 4 serv.Matambre arrollado (rolled flank steak)2 h 45 · 8 serv.Bondiola de cerdo al horno (oven-roasted pork shoulder)3 h 15 · 6 serv.Canelones à la viande1 h 30 · 4 serv.Carbonada criolla1 h 55 · 6 serv.

Original Ecomely recipe.