Mini Crispy Pork Sandwiches

4.9 from 317 reviews











  1. Place marinade ingredients in the blender and puree.
  2. Pour marinade in container, add pounded meat, cover and refrigerate, while preparing other ingredients.
  3. Next, add the sauce ingredients to a personal blender and process until smooth if sauce is too chunky incorporate more lime juice until the texture is just right. Place in refrigerator until ready to serve.
  4. Get 2 medium flat bottom bowls. In one bowl all the breading ingredients and in the other bowl add batter ingredients minus the water in the other. Set aside.
  5. In a large skillet over medium heat add about 1/4th inch of oil. Once heated add plantain slices fry each side for about 2 minutes, remove from oil, using a heavy flat-bottomed plate smash each plantain slice, add back to hot oil and fry for an additional minute on each side. Remove from oil, place on a wire rack or paper towel and sprinkle with seasoning salt.
  6. Take a straight sided skillet, add about two inches of oil and heat to 350 degrees Fahrenheit.
  7. Remove meat from the refrigerator and drain off the marinade liquid. Set aside while you add water to batter mix. You will dip pork strips in wet batter and then immediately coat both sides with breadcrumbs. Gently lay strips into oil and fry breaded pork at 350 degrees for 4 minutes on each side or until golden brown. Remove from skillets and place on wire rack or paper towel to drain off excess grease. Let sit for 3 minutes before assembling sandwiches.
  8. To assemble your sandwich layer on a plate in the following order starting at the bottom working your way up. One fried plantain, a bed of lettuce, a piece of pork, micro greens, drizzle with sauce and top with one fried plantain.


You can easily supplement  a hoagie or slider bun if you don’t have plantains.