Crispy Ibérico Pork Presa Torta
Crispy Ibérico Pork Presa Torta
Rated 5.0 stars by 1 users
Servings
4
Prep Time
20 minutes
Cook Time
20 minutes
This Pork Presa Torta is a crispy, flavor-packed sandwich masterpiece — featuring golden-fried Ibérico pork, layers of creamy beans, sour cream, melty cheese, avocado, fresh veggies, and guacamole salsa, all stacked on buttery toasted torta buns. One bite and you’re hooked.
Ingredients
-
1 pack Campo Grande Ibérico Pork Presa
- Salt & pepper, to taste
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs (panko for extra crunch)
-
Hard Core Carnivore Red Seasoning (or your favorite BBQ-style rub)
Neutral oil for frying (vegetable or canola)
- 4 soft torta buns or bolillo rolls
- Butter, for toasting
- 1 cup refried Mexican beans
- ½ cup sour cream (plus extra for drizzling)
- 1 cup shredded cheese (Oaxaca or mozzarella)
- 1–2 ripe avocados, sliced
- 1 large tomato, sliced
- ½ cup guacamole salsa (store-bought or homemade)
- Lettuce leaves (romaine or iceberg)
- ½ red onion, thinly sliced
Freshly ground black pepper
For The Pork
For the Torta
Directions
Prep & Fry The Pork
Pat the Iberico Pork Presa dry and slice into sandwich-friendly cutlets (about ½–¾ inch thick). Season lightly with salt and pepper. Dredge each piece: first in flour, then egg, then breadcrumbs.
Heat a cast iron skillet with about ½ inch of oil over medium-high heat. Fry pork cutlets until golden brown and crispy on both sides, about 3–4 minutes per side. Drain on paper towels and immediately season with Hard Core Carnivore Red.
Toast the Buns
Slice the torta buns and butter the cut sides. Toast on a hot flat griddle or pan until golden and slightly crispy.
Build The Torta
Layer each torta as follows: Bottom bun, Warm refried beans, A smear of sour cream, Melted or shredded cheese, Crispy fried Ibérico pork, Sliced avocado, Tomato slices, Guacamole salsa, Lettuce, Red onion, Crack of fresh black pepper, Drizzle of sour cream, Top bun
Slice in half, let the layers shine, and dig in while it's hot and stacked!