Pork & Avocado Cemita Pork & Avocado Cemita

Photography: Roger Proulx | Food Styling: Michelle Diamond

  • Total time 25 minutes
  • Portion size 4 servings



In medium bowl, mash avocados with lime juice and sambal oelek. Season with salt and pepper; set aside.

Between plastic wrap or waxed paper, use meat mallet or bottom of heavy pan to flatten pork to 1⁄2-inch thickness; season with salt.

Place flour, eggs and bread crumbs in three separate shallow bowls.

Dredge pork in flour, turning to coat, then dip in eggs, letting excess drip off. Dredge in bread crumbs, pressing to adhere. Heat canola oil in large skillet over medium-high heat. Carefully lower pork into hot oil. Fry, flipping once, until juices run clear when pork is pierced and just a hint of pink remains inside, about 8 minutes. Transfer to paper towel-lined plate to drain.

Serve pork in buns with cheese, onion and avocado mixture.


Did You Know?

A cemita is a Mexican sandwich that gets its name from its signature egg bread, similar to brioche.

Nutritional facts PER SERVING: about

  • Fibre 9 g
  • Sodium 945 mg
  • Protein 65 g
  • Calories 875
  • Total fat 46 g
  • Cholesterol 220 mg
  • Saturated fat 14 g
  • Total carbohydrate 50 g
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Lunch & Dinner

Pork & Avocado Cemita