Peruvian
Butifarra
A classic Lima sandwich of pan francés filled with thin slices of jamón del país and bright salsa criolla. The pork is seasoned with ají panca, achiote, garlic, and cumin, then cooled before slicing so it has the proper firm, juicy texture.
Ingredients
- Pork loin or boneless pork leg350g
- Garlic cloves, mashed3
- Ají panca paste1 tbsp
- Achiote paste or achiote oil1 tsp
- Ground cumin1/2 tsp
- Dried oregano1/2 tsp
- White vinegar1 tbsp
- Salt1 tsp
- Black pepper1/4 tsp
- Bay leaf1
- Water2 cups
- Red onion, very thinly sliced1/2 medium
- Lime juice2 tbsp
- Ají limo or fresh red chile, thinly sliced1 small
- Cilantro leaves, chopped1 tbsp
- Pan francés or crusty Peruvian-style rolls2
- Lettuce leaves2
Method
- Tie the pork with kitchen string if needed so it holds a compact shape for slicing.
- Mix the garlic, ají panca, achiote, cumin, oregano, vinegar, salt, and black pepper into a paste.
- Rub the seasoning paste all over the pork and let it marinate for 30 minutes at room temperature.
- Place the pork in a small pot with the bay leaf and water, cover, and simmer gently for about 1 hour, turning once, until tender and cooked through.
- Uncover the pot and simmer for 10 to 15 minutes more, spooning the reduced juices over the pork until it is glossy and well colored.
- Transfer the pork to a plate and let it cool completely, then slice it very thinly to make jamón del país.
- Rinse the sliced red onion briefly in cold water, drain well, and toss with lime juice, ají limo, cilantro, and a pinch of salt to make salsa criolla.
- Split the rolls and warm them lightly so the crust is crisp.
- Line each roll with lettuce, add generous slices of jamón del país, and top with salsa criolla.
- Serve the butifarras immediately while the bread is crisp and the onion is fresh.
Common questions
Can I substitute another cut if I can’t find pork loin or boneless pork leg for butifarra?
Yes. Pork shoulder works well and stays juicy, though it will slice a bit less neatly. Trim excess fat, tie it into a compact log, and simmer gently until fully tender before chilling and slicing very thin.
How long should I marinate the pork, and can I marinate it overnight?
The recipe works with just 30 minutes at room temperature, which is enough for surface flavor. You can marinate overnight in the refrigerator for deeper seasoning, but bring the pork out before cooking so it isn’t ice-cold.
What are the most common mistakes when cooking the pork for butifarra?
The biggest mistakes are boiling hard, which makes the meat dry and stringy, and slicing it while warm, which causes it to crumble. Keep the simmer very gentle, then cool the pork completely before slicing thin.
How should I store the cooked pork and salsa criolla, and how long do they keep?
Store the sliced pork and salsa criolla separately in airtight containers. The pork keeps 3 to 4 days in the refrigerator and also freezes well for up to 2 months. The onion topping is best used within 1 to 2 days.
What is the best way to serve butifarra so the bread and fillings stay balanced?
Warm the rolls lightly so they’re crisp outside but still soft inside. Add a layer of sliced pork, then salsa criolla just before serving so the bread doesn’t get soggy. Serve immediately with extra lime and ají on the side.