Pork Belly Cubano

Seasoned pork belly has found its home-sweet-home on grilled French rolls, next to a slice of cured ham, melted Swiss, pickles, and mustard. This is our version of the classic South Florida and Cuban midnight snack. We use our house-cured and slow roasted pork belly to make this sandwich, but you can also use a piece of pork shoulder (which may be easier to source) in its place.

Recipe courtesy of Bunk Sandwiches
TOTAL TIME: 52 hr 25 min
Prep: 20 min
Inactive Prep: 48 hr
Cook: 4 hr 5 min
 
YIELD: 4 to 8 servings
LEVEL: Intermediate

ingredients

PORK BELLY:
  • 1 cup kosher salt
  • 1 cup sugar
  • 1 tablespoon chopped garlic
  • 1 teaspoon chili flakes
  • 1 teaspoon ground fennel seed
  • 1 teaspoon ground nutmeg
  • 1 tablespoon molasses
  • 1 to 2 pounds naturally-raised pork belly
    ASSEMBLY:
    • Four 8-inch French rolls
    • 1/2 to 3/4 cup prepared mayonnaise
    • 1 1/4 cups yellow mustard
    • Mexican hot sauce, for splashing
    recipe tools

    Directions

    For the pork belly: Combine the salt, sugar, garlic, chili, fennel and nutmeg and rub all over the pork belly. Let cure in the refrigerator for 2 to 3 days.

    Preheat a convection oven to 275 degrees F. Brush the pork belly with the molasses, place in a roasting pan and roast until tender, 3 to 4 hours. If the belly starts to get too dark, cover it in foil. Remove and let rest before slicing.

    For assembling: Open the French rolls and lightly spread the mayonnaise on one side. Squeeze the mustard liberally over both sides and throw down a few splashes of hot sauce. Divide the Swiss cheese slices among the bread. Add a couple of slices (2 ounces) of roast pork belly to each sandwich and top with ham and pickles. Lightly brush the butter on the outside of the sandwich.

    Heat a panini press or griddle over medium heat. Cook the sandwiches until the cheese is melted, about 6 minutes. Cut the sandwiches in half and serve.

    This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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