•  400g pork belly (cooked in the sauce and added to the sandwich)


(serves 8 and can be frozen)

  • 2 onions, diced
  • 2 garlic cloves, thinly diced
  • 50ml olive oil
  • 2 pints lager (approx. 1.1 litres)
  • 400ml passata (creamed tomatoes)
  • 1tbsp cornflour
  • 1 shot Porto wine
  • 1 shot whiskey
  • 1 glass white wine
  • 1 tbsp Worcestershire sauce
  • 1 tbsp pepper sauce
  • 1 hot chilli (optional)
  • 2 bay leaves
  • 1 or 2 fresh parsley sprigs
  • 1 tbsp salt;
  • 1 tbsp fresh ground pepper


  • Sliced bread (2 slices per sandwich)
  • Thinly cut Edam Cheese (approx. 7 slices* per sandwich)
  • Salami or Ham (3 slices* per sandwich)
  • Linguiça or Spicy Sausages (2 per sandwich)

* The number of slices depends on the cut




  1. Drop the onions, the garlic & the olive oil into a large pan and heat up on medium heat;
  2. Once it starts frying add the pork belly and cook it for about 10 minutes (Turning it over a few times);
  3. After 10 minutes add the beer, the wine, the whiskey and the Port. Leave it to cook for another 10 minutes;
  4. Then add the passata (creamed tomatoes), the bay leaves, the parsley and the pepper and Worcestershire sauces;
  5. Add some salt & pepper (and the hot chilli if you like it spicy), give it a good stir and leave it to slow cook for an hour on low heat;
  6. Once cooked, remove the pork, the bay leaves and the parsley and blend the sauce thoroughly using an electric blender;
  7. Finally, add the cornflour (diluted in a bit of milk preferably or water) and stir until the sauce thickens slightly.


The Sandwich:

  1. Start by grilling the sausages;
  2. While the sausages grill, cut the fatty bits out of the cooked pork and cut the meat into slices;
  3. Once grilled cut the sausages open in half;
  4. Then build a sandwich in the following order: 1 slice of bread > 3 slice of salami/ham > 1 slice of cheese > 1 or 2 slice cut pork > 2 slice of salami > 1 slice of cheese > 2 sausages > 1 slice of bread > 5 slice of cheese;
  5. Toast the sandwich in the oven at 220ºC / 425ºF / Gas mark 7 for about 10 min;
  6. Finally, pour some hot sauce on top of the sandwich;

Enjoy! Bom apetite!


  • For best results, cook the sauce on the evening/day before and leave it to rest in the pan overnight, then reheat again the next day before serving;
  • It goes down really well with chips and a beer!
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