Pork Belly Cubano

  • 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:

    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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