Long time no cooking, no writing. But in the archived files, I found this recipe I never wrote, inspired by the movie I re-watched many times over: chef. The story is about a chef that leaves fine dining and opens a food truck, with non prestigious street food and the center of it all is: el cubano. Marinated tender pork with mustard and sliced pickles, in a crunchy buttery baguette. The movie is a classic feel good show with delicious, simple recipes. And my boyfriend called this one the king of the sandwiches, which seems apt.
Ingredients for 4 sandwiches:
- 0,6 kilo of pork shoulder
- 60 ml of olive oil
- a bunch of coriander
- zest of one orange
- 60 ml freshly squeezed orange juice
- 40 ml freshly squeezed lime juice
- 2 sprigs of mint
- 3 garlic cloves
- 1 teaspoon of oregano
- 1/2 tea spoon of ground cumin
- 1/3 tea spoon of salt and equally pepper
- 100 g of cooked ham
- 80 g of nice, Swiss cheese
- In a bowl, whisk together all of the ingredients for the marinade. Transfer the marinade to a large resealable plastic bag and add the pork. Seal the bag and turn to coat; set in a baking dish and refrigerate overnight.
- Preheat the oven to 220 Celsius degrees. Transfer the pork to a work surface; discard the marinade. Fold the pork under itself, optionally tie with string to form a neat roll. Season all over with salt and pepper and set it on the rack.
- Roast the pork for 30 minutes, until lightly browned. Reduce the oven temperature to 190 Celsius and roast for 1 hour longer. Let it rest for 30 minutes.
- Heat a large cast-iron griddle. Add the ham slices to the griddle and cook over moderate heat, turning once, until browned in spots, about 1 minute. Transfer ham to a plate.
- Generously butter the cut sides of each baguette and toast on the griddle over moderate heat until lightly browned, 1 to 2 minutes. Transfer the baguettes to a work surface and generously brush the cut sides with mustard. Layer the ham, pork, Swiss cheese and pickles on the baguette and close the sandwiches.
- Generously brush the outside of the sandwiches with butter and set them on the griddle: top the sandwiches with a large baking sheet and weigh it down with heavy cans or a cast-iron skillet. Cook the sandwiches over moderate heat until they’re browned and crisp on the outside and the cheese is melted, 3 minutes per side.
- Serve hot with a cold cerveza.