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Cubano pork sandwich
Cubano pork sandwich
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Prep Time:
20 minutes
Cook Time:
140 minutes
Total Time:
160 minutes
Make a flavorful Cubano pork sandwich for a unique twist on a classic.
Ingredients:
  • 65.63 gm fresh orange juice
  • 42.00 gm fresh lime juice
  • 62.50 ml chopped fresh coriander
  • 2 tsp dried oregano
  • 2.50 gm ground cumin
  • 4 garlic cloves, crushed
  • 2.5kg pork leg roast
  • 46.80 gm Dijon mustard
  • 39.60 gm mayonnaise
  • 6 Vietnamese rolls, halved horizontally
  • 12 Swiss cheese slices
  • 6 gherkins, thinly sliced lengthways
  • Butter, to spread
  • Oven-baked frozen potato wedges & mixed salad leaves, to serve
Instructions:
  • Mix the juices, coriander, oregano, cumin, and garlic in a small bowl. Season with salt and pepper. Place the pork in a large baking dish. Score the pork rind with a sharp knife, making 1-2cm deep cuts. Make 4cm deep cuts at the front of the pork roast. Rub the marinade all over the pork. Refrigerate for at least 6 hours, or overnight for best results.
  • Preheat oven to 250C. Roast the pork for 20 minutes, then reduce heat to 180C and continue roasting for 1 hour 40 minutes until cooked through. Let it rest for 10 minutes, then thinly slice. Arrange 12 slices on a plate, save the rest for salads or sandwiches.
  • In a small bowl, mix together the mustard and mayonnaise. Spread the mixture over the cut side of the rolls. Layer with half of the cheese slices on the bottom halves of the rolls. Arrange the pork and gherkin on top, followed by the remaining folded cheese slices. Finish by placing the bread roll lids on top.
  • Heat a large non-stick frying pan over medium heat. Spread butter on the top and bottom of 3 rolls, then place them in the pan. Press down with a smaller frying pan and a heavy weight like a saucepan. Cook for 3-4 minutes on each side until the cheese melts and the bread is crisp. Alternatively, use a sandwich press if preferred. Cut the rolls in half and serve on plates with potato wedges and mixed salad leaves. Enjoy!

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