Best Cubano Marinade Recipes

CUBAN PORK SANDWICH (CUBANOS) FROM CHEF MOVIE

Steps:

• Heat skillet over medium heat. Add ham and pork slices, and cook each side until slightly browned then remove to a plate.
• Butter cut sides of baguettes then place in the skillet, cut side down, for 2 minutes until lightly browned. Remove onto work surface.
• Layer the bottom of the baguettes with pork, ham, then cheese and pickles. Cut, break or fold the ham, pork and cheese so they fit. Spread the cut side of the bun tops with mustard then place on the sandwich.
• Butter the bottom AND top of the outside of the baguettes.
• Heat skillet over medium high heat. Place the baguettes in the skillet, top with a sheet of baking paper then weigh it down with a heavy skillet or pot (use cans if necessary for extra weight so the sandwich compressed). Cook for 3 minutes on each side, until dark golden brown and crispy, and the cheese is melted.
• Let sandwiches stand 1 minute before cutting in half. Serve IMMEDIATELY.

MOJO CUBAN SANDWICH

Steps:

• For the mojo marinade: Trim the pork shoulder, removing any excess fat, and tie. Make the mojo marinade by combining the citrus juices and zest, oregano, cilantro, 1 1/2 tablespoons of the garlic and the cumin in a large mixing bowl. Whisk in the olive oil. Place the tied roast into a resealable plastic bag and pour in the marinade. Sprinkle with salt and pepper. Allow to marinate for 30 to 40 minutes at room temperature. Once marinated, remove from the bag and wipe away any excess liquid. Reserve the marinade.
• For the pork roast: Preheat a 6-quart pressure cooker over medium-high heat. Add the canola oil to the pressure cooker pot and turn to high heat. Sear the roast on all sides. Then add the chicken stock, bay leaves, onions and the reserved marinade. Replace the lid and reduce the heat to low. Cook until the roast is tender, 30 to 45 minutes.
• Remove the roast, transfer to a cutting board and rest for 5 to 7 minutes. Slice thinly.
• For the Cuban sandwiches: Using a serrated knife, halve the Cuban loaves. Begin building the sandwiches. First, spread a thin layer of Dijon mustard onto the bread. Add 5 pickle slices, about 3 ounces of ham and a few slices of roasted pork. Top with 2 slices of the cheese. Finish with the top half of the Cuban loaf. Repeat with the remaining sandwiches.
• To serve: Heat a flat-top griddle pan to medium heat with the olive oil. Place the sandwiches on to the griddle pan and place a weighted cast-iron pan on top to press. Press the sandwiches until the bread is toasted and the cheese is melted, 2 to 3 minutes. Remove and cut in half. Secure with bamboo skewers and serve immediately.

TRADITIONAL CUBAN RECIPE: CUBAN MOJO (CUBAN MARINADE)

Steps:

• Mash garlic, salt and peppercorns, using a mortar and pestle or use food processor.
• Stir in juice.
• Allow to sit for at least 30 minutes or longer at room temperature.
• *If making it without the oil - stop at this point and this makes a perfect marinade for seasoning, chicken, fish, pork &/or beef.
• Continue with preparing the mojo with oil - after you have stirred in juice add onion & oregano.
• Allow to sit for at least 30 minutes or longer at room temperature.
• In a saucepan heat olive oil to medium hot & then remove from heat.
• Whisk oil in garlic-juice mixture, until well blended.
• Stores for at least a week in the refrigerator.

CUBANO MARINADE

Steps:

• Put onion, garlic, orange juice, lime juice, lemon juice and water in a blender. Set blender on "liquify" setting and process until smooth.
• Add remaining ingredients to blender. Process for one minute more.
• Marinate meat (chicken or pork) for at least one hour in mixture. It is better to marinate meats overnight. Marinate fish for no longer than 20 minutes, or it will toughen.
• Brush meat frequently with the sauce while cooking.