The Ultimate Cuban Sandwich

Cook Time: 39 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

Cuban Pork:

1 pound boneless pork shoulder
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon dried oregano
2 tablespoons extra-virgin olive oil
4 cloves garlic, peeled and gently smashed with the side of your knife
1/4 teaspoon dried red chili flakes
1 medium onion, sliced
1 cup fresh orange juice
1 lime, juiced
1 cup low-sodium chicken broth
2 bay leaves
1 long Cuban bread roll
3 tablespoons Dijon mustard
8 thin slices Swiss cheese
1 cup bread and butter pickles
8 thin slices deli ham
Kosher salt and freshly ground black pepper
Olive oil

You can do this in a regular Dutch oven, but for convenience and time use a pressure cooker as follows:


Directions

Begin by braising the pork shoulder. Tie the shoulder in 4 places with kitchen twine so it will hold its shape while being cooked or ask your butcher to do this for you. Season the pork with salt, pepper, cumin and oregano. Set the base of a pressure cooker over low-medium heat and add a 2 count of olive oil.


Add garlic and chili flakes and as the oil heats up it will become fragrant and infuse the oil. Add the pork. Add onions around the pork and brown slightly before adding orange juice, lime juice, stock and bay leaves.


Secure the lid of the pressure cooker and cook for 20 to 25 minutes depending on the size of your pressure cooker. The pork should be tender when done. When done allow to cool in juices before removing twine and slicing.


To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together). Season with salt and pepper in between the ham and pork layers. (Optional: drizzle a little of the pork braising liquid over the meat as well).


To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomatoes work well). Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Serve with beans, rice and plantain chips.

From: foodnetwork.com

Grilled Pork Tenderloin with Spicy Chile-Coconut Tomato Salad

Cook Time: 25 min
Level: Easy
Yield: 4 servings

Ingredients
Pork Tenderloin:

* 2 pork tenderloins, 1 1/2 to 2-pounds total
* Kosher salt and freshly ground black pepper
* 1/4 cup extra-virgin olive oil
* 1/2 lime, juiced

Chile-Coconut Sauce:

* 2 tablespoons extra-virgin olive oil
* 1 (1-inch) piece fresh ginger, peeled and chopped
* 2 garlic cloves, chopped
* 1 lemongrass stalk, white part only, chopped into small pieces
* 1 fresh red jalapeno, cut into rounds
* 1 (14-ounce) can unsweetened coconut milk
* 1 teaspoon sugar
* 1 lime, juiced
* 1 tablespoon fish sauce (recommended: Nam pla)
* Kosher salt and freshly ground black pepper
* Stems from 1/4 bunch fresh cilantro
* Chile-Coconut Tomato Salad, recipe follows

Directions

Put the pork on a platter and sprinkle all over with salt and pepper.
Add the olive oil and lime juice and turn to coat the pork with the
marinade. Cover with plastic wrap and set aside in the refrigerator.

For the Chile-Coconut Sauce:

Heat the olive oil in a saucepan over medium heat. Add the ginger,
garlic, lemongrass and chile and cook to soften, about 3 minutes. Add
the coconut milk, and sugar and simmer until thickened, about 5
minutes. Stir in the lime juice and season with fish sauce, and salt
and pepper. Cool to room temperature. Add cilantro stems and puree
using an immersion blender or blender.

Preheat an outdoor gas or charcoal grill. Blot some oil onto a thick
square of paper towel and then carefully and quickly wipe the hot
grates of the grill to make a non-stick surface. Put the pork on the
grill and cook, turning to brown all sides, until crusty on the
outside and almost cooked through but still slightly pink in the
center, 10 to 15 minutes.

Remove from the grill and let rest for a few minutes.

To serve, slice the pork and add it to the bowl with the tomato salad.
Pour over the chile-coconut sauce and toss it all together.
Chile-Coconut Tomato Salad:

* 1 1/2 cups shredded, unsweetened coconut
* 2 pounds fresh heirloom tomatoes, cut into big chunks (variety
of colors purple, yellow, bright red)
* 1/2 small red onion, slivered
* 1 fresh red jalapeno, thinly sliced
* Leaves from 1/4 bunch fresh cilantro
* Handful fresh mint leaves
* Kosher salt and freshly ground black pepper
* Extra-virgin olive oil
* 2 scallions, trimmed and chopped

Preheat the oven to 375 degrees F.

Spread the coconut out in a thin layer on a baking sheet and bake,
shaking every now and then for even cooking, until lightly browned,
about 10 minutes.

In a big bowl, toss together the tomatoes, red onion, chile, cilantro,
mint, and salt and pepper. Drizzle with olive oil or with some
remaining Chile-Coconut Sauce and fold in the toasted coconut and
scallions.

From: foodnetwork.com