Cuban sandwich

AT A GLANCE

  • Serves 4 people

  • 300 gm pork shoulder, cut into 4cm pieces
  • ½ tsp each dried chilli flakes, ground cinnamon and smoked paprika
  • 100 ml olive oil
  • 125 ml (½ cup) whole-egg mayonnaise
  • 1 tbsp wholegrain mustard
  • 4 ciabatta rolls or soft rolls
  • 100 gm kasundi (see note)
  • 60 gm cheddar, coarsely grated
  • 1 carrot, coarsely grated
  • 12 cornichons, thinly sliced, plus extra to serve
  • 8 cos lettuce leaves
01   Preheat oven to 150C. Combine pork, spices, ½ tsp salt and three-quarters of the oil in a casserole. Stir to combine, cover and roast in oven until pork is tender and pulls apart easily (3-4 hours). Drain excess liquid, shred pork and set aside.
02   Meanwhile, combine mayonnaise and mustard in a bowl and set aside.
03   Heat remaining oil in a large frying pan over medium-high heat, add pork and stir occasionally starting to crisp (2-3 minutes). Set aside.
04   Increase oven to 180C. Split rolls in half and warm in oven (2-3 minutes). Spread bases with kasundi, then top with cheddar, pork, carrot, cornichons and lettuce. Spread tops with mayonnaise, sandwich and serve with extra cornichons.
Note Kasundi is an Indian tomato relish available from select delicatessens. If it’s unavailable, substitute spiced relish.

This recipe is from the November 2012 issue of Australian Gourmet Traveller.

Recipe:

POPE JOAN, MELBOURNE

Photography:

WILLIAM MEPPEM

Styling:

GERALDINE MUNOZ

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