In the land where the montadito proliferates, the mantecaíto and serranito, along with many other entrepans and popular imported snacks, the appearance of places like Oing is a cause for celebration. The reasons? Integrating a new variable to the pleasure of eating with your hands and the virtue of elevating a snack that does not belong to fast food but that you will be happy to eat.
The proposal is as simple as it is honest. A glorious pulled pork recipe (for the clueless, marinated pork, cooked without haste, crumbled and very unctuous) to which toppings and sauces are added, and enclosed in a delicious artisan bread. Although, it is worth mentioning, in Oing all the elaborations are homemade and tasty so that eating a sandwich is something more than just getting your hands dirty.
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You won’t have to move from Seville, this cozy place is located in the heart of Alameda (c/ Amor de Dios, 62) and is open every day, except Tuesdays. Although Oing is a take away business (also included in delivery platforms), you can take your sandwiches to La Sra. Pop, a few meters away, or enjoy them on the terrace of 100 cocktelitos.
OING’s sandwiches
At OING they play with a good product that allows you to combine their ‘pulled pork’ with the ingredients of your choice.
In other words: you have the guarantee of getting an affordable sandwich, with all the requirements that we demand to the rich food at home without having to spend long hours in your kitchen preparing this stew.
And to the manduca: the bread is balanced, not buttery and knows how to balance the goodness of the sponginess with a crunchy finish. It comes warm, they make it daily and, beware, they have a gluten-free option.
Just pulled pork 94º 16h
The piece is marinated in a blend of spices (paprika, salt, cloves and some reserved seasonings) and cooked with a base of cider, honey and barbecue sauce at 94 degrees for 16 hours. It’s finished with a heavy oven hit to get the crispy skin and toasted look that pull pork is known for, and is shredded on the premises.
All in all, Oing’s stew is a good result and full of nuances that you can order in two sizes: 90 or 180 grams stuffed.
Customize yours
The premise of not giving up on quality is also evident in their toppings and sauces. You choose the amount of filling you want in the sandwich and customize it to your liking. To know:
- Jalapeño, coleslaw, pickled onion, arugula and pico de gallo as toppings.
- As for sauces, you can choose from Oing sauce (barbecue with cooking juices), chipotle mayo, truffle, hot sauce and apple sauce. In addition to these, there are other temporary additions such as bacon jam or cheddar sauce, which is included as an extra.
In fact, customers can include as many toppings as they want for an additional 30 cents per ingredient.
In addition to these seductive sandwiches, it is worth mentioning their totopos with cheddar, which lend themselves to include OING’s meat for an extra euro.
The creators of OING
With a long track record in the world of hospitality, Pablo Rodríguez, Adrián Morales and Jorge Pérez, together with architect David de Anca, are responsible for creating this concept of delicious sandwiches made with care.
“Our sandwich is crazy”, says Jorge Pérez emphatically without being untrue. OING’s is one of those tasty sandwiches that you never get tired of asking for.
How much do these pulled pork sandwiches cost?
When the craving hits, few can resist something as simple and tasty as a modest, unpretentious and absolutely delicious sandwich. The matter improves if the prices are adjusted, as is the case.
OING sandwiches cost 6.5 € (7.5 € if you buy the large format). And those who prefer to add chips and drink to the experience will pay just 10.5 € (11.5 €, in 180 grams size).
And this place is almost poetic justice. No fast food. This is cooked slowly, the meat is shredded and the quality of its products and elaborations are lavished.