Pan con Lechón with Spicy Cumin Aioli
by
Mika Leon
A true Miami staple — juicy, garlicky pork layered with bold flavor, creamy heat, and irresistible crunch.
Prep Time:
15 minutes
Cook Time
10 Minutes
Serves:
4 Servings
Level:
Beginner
For the Sandwich:
1 lb shredded lechón
1 small white onion, sliced
4 tbsp olive oil
4 rolls
Shoestring potatoes
For the Spicy Cumin Aioli:
1 cup mayonnaise
1 tsp ground cumin
½ tsp salt
4 tsp Valentina hot sauce
Ingredients
Step 1: In a small bowl, combine mayonnaise, cumin, salt, and hot sauce. Mix until smooth and refrigerate for at least 15 minutes.
Step 2: Heat olive oil in a skillet over medium heat. Add sliced onions and shredded lechón. Sauté, stirring occasionally, until onions are soft and the pork is heated through and slightly crisped (7–10 minutes).
Step 3: Slice the rolls in half and spread a generous layer of spicy cumin aioli on both the top and bottom halves.
Step 4: Pile the pork and onion mixture onto the bottom halves of the rolls.
Step 5: Top with a handful of shoestring potatoes for crunch
Instructions
Serve warm