Cuban Sandwich with Potato Sticks Recipe - TODAY

Chef notes

This recipe is very special to me because it's my grandfather's pork recipe that I grew up eating at family gatherings. It's the same pork I make at my restaurant in Miami that so many locals love. My version of the classic sandwich has a secret ingredient — potato sticks — for extra crunch.

Technique tip: Make the pork ahead of time and it can be used for other recipes like fried rice or empanadas.

Swap option: If you can't find Cuban bread, you can make it on slider buns — perfect for when guests come over or for a tailgate.

Equipment needed: Sandwich press or a weight to make it in a pan.

Did you make this recipe? Show us! Your dish may be featured on the TODAY Show.

Preparation

For the pork:

1.

Place the onion, lime juice, orange juice, garlic, black pepper, cumin, oregano, olive oil and salt in a blender and pulse until completely blended.

2.

Cut your pork into small cubes and place in a pressure cooker. Pour the marinade over your pork chunks. Using your hands, be sure to get the marinade coating all over the pork. Pressure cook on high for 35 to 40 minutes.

3.

Once done cooking, release the pressure and carefully open the pressure cooker. Using a slotted spoon, remove the pork from the pot and place onto a baking pan.

4.

Shred the pork and ladle in about 1 cup of the mojo it cooked in from the pressure cooker.

For the sandwiches:

Slice your Cuban bread in half. To the bottom add your mayo and to the top your mustard. Assemble with shredded pork, ham slices, cheese, pickles and potato sticks.

Aggressively butter the outside of the sandwich and using a sandwich press, cook until golden brown on both sides, then cut in half. Serve warm.

Adblock test (Why?)

from "recipes" - Google News https://ift.tt/N35HVk1
via IFTTT