Mojo Roast Pork & Cubano Sandwich

Mojo Roast Pork

Ingredients:

For the marinade:¾ cup extra virgin olive oil

1 cup cilantro/coriander, lightly packed

1 tbsp orange zest

¾ cup fresh orange juice

½ cup lime juice

¼ cup mint leaves, lightly packed

8 garlic cloves

1 tbsp fresh oregano leaves, packed (or ½ tbsp dried oregano)

2 tsp ground cumin

1 tsp salt

1 tsp black pepper

For the pork:4 lb / 2 kg pork shoulder / pork butt (skinless and boneless)

For the mojo sauce:

Reserved marinade

2 tbsp lime juice

¼ cup orange juice

Salt and pepper, to taste

Method:

Prepare the marinade:

Blend all marinade ingredients in a food processor until finely chopped. Alternatively, finely chop the garlic and herbs and mix all ingredients in a bowl.

Marinate the pork:

Place the pork in a deep tray and coat with the marinade. Cover and refrigerate overnight.

Prepare the Kadai:

Remove the pork from the marinade and let it sit at room temperature for 1 hour. Meanwhile, set up the Kadai and place on the Kadai Lid. Aim for around 200°C before adding the marinated pork over indirect heat. Reserve the remaining marinade.

Roast the pork:

Roast the pork for 30 minutes, then baste with its juices. Check the temperature on the lid, aiming for around 170°C. Roast for another 1½ – 2 hours, basting every 30 minutes, until the internal temperature reaches 70°C.

Rest the pork:

Remove the pork from the heat and place on a plate, loosely covered with foil. Rest for 20 minutes before slicing.

Make the mojo sauce:

Place the reserved marinade, mojo sauce ingredients, and 2 tbsp of the roasting pan drippings into a Kadai Frying Pan. Bring to a boil, then season with salt and pepper to taste. Adjust with more lime juice or a touch of sugar if needed. Simmer over indirect heat for a few minutes, then set aside.

Cubano Sandwich

Ingredients:

2 thin slices baked leg ham

4 large thin slices Mojo Marinated Pork

2 pieces white baguette or ciabatta (6-inch/15 cm), cut in half

Melted butter, for brushing

American mustard

2 thin slices Swiss cheese

2 or 3 dill pickles, thinly sliced

Mojo sauce, to serve

Method:

Heat the fillings:

Heat a Large Skillet over medium heat. Cook the ham and pork slices on both sides until slightly browned, then remove.

Toast the bread:

Butter the cut sides of the baguettes and toast in the skillet, cut side down, for 2 minutes until lightly browned. Remove from the skillet.

Assemble the sandwich:

Layer the bottom half of each baguette with pork, ham, Swiss cheese, and pickles. Spread mustard on the cut side of the top bun, then place on the sandwich.

Press and grill:

Butter the outside of the baguettes on both sides. Place them in the skillet over medium heat, top with baking paper, then weigh down with a Burger Press. Cook for 3 minutes on each side until golden brown and crispy, and the cheese has melted.

Serve:

Let the sandwiches stand for 1 minute before cutting in half. Serve immediately with the mojo sauce on the side.

We used: Kadai Lid, Large Skillet, Kadai Frying Pan, Burger Press

Recommended heat: Medium