After sitting in the theatre and salivating for 2 hours, I was inspired to create a Cuban feast at home. I did a little research and found that all the food in the movie was created by famed chef Roy Choi, founder of Kogi a Korean Taco food truck in LA. I spent some time hunting down the recipes and came across an article in Food and Wine that features Choi's recipe for Mojo Pork, the star in his Cubano. I tinkered ever so slightly with Choi's Mojo, based on what I had on hand. The result was garlicky and citrusy - a truly outstanding sandwich.
You'll need:
For the Mojo Pork:
- 3/4 cup of extra virgin olive oil
- 1 cup packed parsley, lightly chopped
- 1 tablespoon orange zest
- 1 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1/4 cup packed mint leaves, lightly chopped
- 4 cloves of garlic, minced
- 1/3 cup of fresh oregano, lightly chopped
- 1 teaspoon cumin, ground
- Salt and pepper to taste
- 1 large pork tenderloin*
*If you're cooking for a large group, use a pork shoulder.
- 1/2 pound sliced deli ham
- 1/2 pound Swiss cheese, sliced
- Soft Baguette or sub buns
- Softened butter for brushing
- Yellow mustard for brushing
- Sour dill pickles, sliced lengthwise
- Thinly sliced Mojo Pork
1. In a bowl, whisk together all of the ingredients for the marinade,
except the salt and pepper. Add salt and pepper to taste. Transfer the
marinade to a large resealable plastic bag and add the pork. Seal the bag, turn to coat and refrigerate overnight.
2. Preheat the oven to 375°. Transfer the pork to a baking sheet and discard
the marinade. Season all over with salt and pepper.
3. Roast the pork for 30 minutes, until lightly browned. Reduce the
oven temperature to 325° and cook for 30 minutes longer, until an instant-read
thermometer inserted in the center registers 160°; transfer to a carving board
and let rest for 10 minutes. Slice the meat thinly, across the grain.
4. Once the meat has cooled slightly, heat a cast iron skillet or panini press.
5. Brush the cut sides of the bread with mustard. Layer the ham, Mojo
pork, Swiss cheese and pickles on the baguette and close the sandwiches.
6. Generously brush the outside of the sandwiches with butter and
set them in the skillet or press. If you're using a skillet top the sandwiches with a
large baking sheet, weighed down with heavy cans. Cook the sandwiches over
medium heat until they're browned and crisp on the outside and the cheese is
melted, 3 minutes per side in a skillet or 3 minutes total in a press. Cut the Cubanos in
half and serve hot.
Picture #2 found here
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