Pork Belly Cubano | Recipe Cart
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
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Cooking tools:
- Roasting pan
- Panini press
- Griddle
- Pastry brush
- Chef's knife
- Cutting board
- Oven
- Aluminum foil
- Mixing bowl
- Refrigerator
- Stove
- Spatula
- Plastic wrap
Ingredients
- 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
- Four 8-inch French rolls
- 1/2 to 3/4 cup prepared mayonnaise
- 1 1/4 cups yellow mustard
- Mexican hot sauce, for splashing
- 8 slices Swiss cheese (or medium Cheddar)
- 8 ounces smoked ham, thinly sliced
- 16 slices kosher dill pickles
- 2 tablespoons unsalted butter, softened
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