Superstar Sampa chef Jefferson Rueda's kids wanted hot dogs at their parties, so what was a gourmet chef to do? Make the best one ever! The 100% pork option (Hot Pork) has no additives or preservatives and is dressed with everything made in-house: a milk bread bun, tomato and apple ketchup, fermented mustard with tucupi (a manioc broth), mayo and onion and cucumber pickles.
The 'Not Pork' version – made with mushrooms and tofu sausage – caters to vegetarians. He road-tested the recipe at his nearby pork cathedral, A Casa do Porco, and it was so successful, it spawned its own brick-and-mortar destination.
