Pork Belly Cubano

  • 3
    hours prep
  • 3.25
    hours total
  • 4
    Servings

Seasoned pork belly has found its home-sweet-home on grilled French rolls, next to a slice of cured ham, melted Tillamook Swiss, pickles, and mustard.

"This is our version of the classic South Florida and Cuban midnight snack. We use our house-cured and slow roasted pork belly to make this sandwich, but you can also use a piece of pork shoulder (which may be easier to source) in its place." – Tommy Habetz of Bunk Sandwiches

Let's Make This!

Ingredients
  • 1-2 lbs naturally raised pork belly (cured for 2-3 days with pork cure: 1 cup kosher salt, 1 cup sugar, 1 tablespoon chopped garlic, and 1 teaspoon each ground fennel seed, nutmeg, chili flakes)
  • 1 tablespoon molasses
  • 4 - 8” French rolls
  • ½- ¾ cup (4-6 oz) prepared mayonnaise
  • 1-1¼ cup (8-10 oz) yellow mustard
  • Mexican hot sauce
  • 8 slices Tillamook® Swiss Cheese (or Tillamook® Medium Cheddar Cheese)
  • 8 oz smoked ham, thinly sliced
  • 16 slices of kosher dill pickles
  • 2 tablespoons Tillamook® Unsalted Butter, softened
Directions
  • Pork Belly
  • Step 1

    Heat a convection oven to 275°F.

  • Step 2

    Brush the pork belly with the molasses, place in a roasting pan, and roast for 3-4 hours until tender. If the belly starts to get too dark, cover it in foil. Take it out of the oven and let it rest.

  • Assembly of Sandwiches
  • Step 1

    Open the French rolls and lightly spread mayonnaise on one side. Squeeze the yellow mustard liberally over both sides.

  • Step 2

    Throw down a few splashes of hot sauce. Split the slices of Swiss (or Medium Cheddar) on the bread. Add a couple of slices (2 oz) of roast pork belly to each sandwich.

  • Step 3

    Add the ham and pickles. Lightly brush melted butter on the outside of the sandwich.

  • Cooking
  • Step 1

    Heat a panini press or griddle. Add the sandwiches to the press and cook over moderate heat until the cheese is melted, about 6 minutes.

  • Step 2

    Cut the sandwiches in half and serve.

Recipe By

Tommy Habetz & Nick Wood

Don't let the name fool you. Bunk Bar serves up simple, delicious, no-nonsense fare. Opened in 2010, this casual bar serves a savory, sandwich-based menu, along with soups, sides, snacks, beer, wine, and cocktails.

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