Pork Belly Cubano
- 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
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.