Cerdo al Whisky (Pork loin and whisky sauce sandwich)

by Scott Williams

I use a “minute pork loin steak” for this recipe and I think it’s such a good cut of meat; tender and flavoursome with still a touch of fat for juiciness. In Sevilla you can buy them pre-marinated and ready to go but I like to marinate them myself. Once you’ve made the sauce once you can adjust the amount of whisky to your liking (or depending on the day of the week.) Bring on the garlic breath and don’t forget the chips for crunch.

You'll need

  • 1 bulb of garlic, whole and unpeeled
  • 4 1cm slices of pork loin, skin removed with a little fat left on (ask the butcher to do it)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 tblsp balsamic vinegar
  • 1 orange, peel and juice
  • Sprig of rosemary
  • 1 shot of whiskey (any will do)
  • Olive oil
  • 1 small eggplant
  • Sea salt
  • 4 long crusty bread rolls, Vietnamese bakery variety are perfecto

Here's how

  1. Preheat oven to 160 degrees Celcius and roast the garlic, whole with a little olive oil, for an hour.
  2. Meanwhile, marinate your pork. In a bowl that will fit all the pork, mix the spices, orange peel and juice, half the vinegar, 1 tablespoon of olive oil and the rosemary. Place the pork in the bowl giving it a little toss around as you go to make sure it’s totally marinated.
  3. Slice the eggplant lengthways so it’s the same thickness as your pork and generously season with sea salt.
  4. When the garlic is cool enough to handle, slice the top off with a bread knife and squeeze out all the sweet garlicky goodness into a small pot. Place it over a high flame, add the whiskey and give it a good stir. You want most of the boozy flavor to cook off whilst still giving your sauce that unique whisky kick. After a minute on high, add the remaining vinegar and take off the heat. Whisk in a tablespoon of olive oil and leave aside to cool.
  5. Brush the salt off the eggplant, pat off any moisture with some paper towel and brush with some olive oil.
  6. Place a griddle over high heat until almost smoking, or turn your BBQ to high and grill your eggplant until tender. Put aside in a warm place while you grill your pork. Take your pork out of the marinade, lightly pat dry, generously season with salt and grill each piece over high for a minute either side. Rest pork on top of the grilled eggplant.
  7. Slice bread rolls lengthways, butter both sides and generously spread with the garlic sauce. Slice the pork in half and lay two pieces in each roll, followed by the eggplant and a handful of potato chips. Serve immediately.

About the Author

Scott Williams

Scott is a Melbourne-born and now Sydney-based chef at acclaimed Spanish restaurant MoVida Sydney, where he's currently sous chef. When he's not perfecting tapas behind the pass, he's turning shoulders of lamb on a spit in the backyard, or cooking six different Indian curries for a feast with a... Read Full Bio

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