Mexican Spicy Pork Sandwich
ready in 55 min.
Fry the onions, garlic and chillies in a pan in 2 tbsp hot oil without colouring. Add the tomatoes and some water. Simmer gently for around 20 minutes, stirring occasionally. Pass the mixture through a sieve and season the sauce to taste with lime juice, chilli sauce and salt, so that it is slightly sour and spicy.
Brush the meat with the remaining oil. Season with salt and ground black pepper and cook on the hot barbecue for around 10 minutes.
Slice the rolls lengthways. Cut the meat into strips and divide between the rolls. Heat the sauce through quickly and pour a little over the meat. Garnish the rolls with the onion and radish and pour over the remaining sauce; the rolls should be drenched with sauce.