Peruvian Jamón del País Sandwich

Pat the pork leg dry, make 6 to 8 small incisions over the surface, and tie it with kitchen twine into a compact, even roast. Mix the ground annatto, ají panca paste, ground garlic, red wine vinegar, cumin, black pepper, oregano, and four fifths of the salt. Rub the paste all over the pork and into the incisions. Refrigerate for 15 minutes; a several-hour marinade is unnecessary because the seasoned coating will continue cooking around the meat.

Cut about one third of the red onion into large pieces and place it in the pressure cooker with the water. Set the pork and all of its adobo on top. Seal and cook for 25 minutes once full pressure is reached. Turn off the heat and allow a natural pressure release for 8 minutes before opening according to your cooker's safety instructions. The meat should be fully cooked but still compact to the touch rather than shredding apart.

Remove the ham and keep it tied. Strain about 250 ml / 1 cup of the cooking liquid into a medium pot and boil uncovered for 5 to 7 minutes, until reduced to a glossy red sauce that lightly coats a spoon. Brush the pork with this reduction and let it rest for 20 minutes on a board, until firm enough to slice without the pieces breaking apart. Remove the twine and slice thinly against the grain.

While the ham rests, slice the remaining red onion into very thin feathers and the ají limo into small strips; chop the cilantro. Mix everything with the lime juice and remaining salt. Toss for 30 seconds and leave it while you finish slicing the ham: the onion should retain plenty of crunch while releasing only its first juices.

Split the French rolls without cutting all the way through and warm them in a dry skillet for 1 minute per side, until the crust becomes crisp again. Add the lettuce, divide the still-warm ham slices among the rolls, and finish generously with salsa criolla. Close without pressing and serve immediately, while the bread, meat, and onion still keep three clearly different textures. Done! 🥪