A sandwich filled with succulent meat and fresh salad, finished with aged balsamic vinegar for a rich, aromatic, and slightly sweet-and-sour flavor.
Videoricetta
Ingredienti
- 4 burger buns or rustic rolls
- 600 g pork neck or pork loin
- 1 red onion
- 1 tbsp honey
- 40 ml Vinagrum aged for 3 years Andrea Milano
- 1 tbsp mustard
- Fresh lettuce
- 2 tomatoes
- 80 g provola or cheddar-style cheese
- Extra virgin olive oil
- Salt and pepper
Procedimento
Preparing the meat
1. Cut the pork into thin slices.
2. Season with salt, pepper and a drizzle of olive oil.
3. Heat a pan or griddle and cook until well browned.
4. Keep warm.
Sweet-and-sour onion
5. Thinly slice the onion.
6. Cook gently in a pan with a little oil.
7. Add the honey and allow it to caramelise.
8. Deglaze with Premium Vinegar and cook until soft and glossy.
Assembly
9. Slice and lightly warm the bread.
10. Spread mustard on the base.
11. Add lettuce, tomato, pork and caramelised onion.
12. Finish with the cheese.
Prodotti
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Premium Vinegar 3 Years Aged – Pork Sandwich with Vinegar
A sandwich filled with succulent meat and fresh salad, finished with aged balsamic vinegar for a rich, aromatic, and slightly sweet-and-sour flavor.
Ingredienti
- 4 burger buns or rustic rolls
- 600 g pork neck or pork loin
- 1 red onion
- 1 tbsp honey
- 40 ml Vinagrum aged for 3 years Andrea Milano
- 1 tbsp mustard
- Fresh lettuce
- 2 tomatoes
- 80 g provola or cheddar-style cheese
- Extra virgin olive oil
- Salt and pepper
Procedimento
Preparing the meat
1. Cut the pork into thin slices.
2. Season with salt, pepper and a drizzle of olive oil.
3. Heat a pan or griddle and cook until well browned.
4. Keep warm.
Sweet-and-sour onion
5. Thinly slice the onion.
6. Cook gently in a pan with a little oil.
7. Add the honey and allow it to caramelise.
8. Deglaze with Premium Vinegar and cook until soft and glossy.
Assembly
9. Slice and lightly warm the bread.
10. Spread mustard on the base.
11. Add lettuce, tomato, pork and caramelised onion.
12. Finish with the cheese.