Posts Tagged ‘pork’
I have a confession.
I’ve been thinking about Cuban Sandwiches for a while now. I tend to get something (food related) on the brain, and then I can’t stop thinking about it. And, I don’t know about you, but it’s really better for me to just bite the bullet, and make whatever it is that I’m obsessing about, or I end up eating far too much of something else to fill that gaping hole in my belly that is screaming out “FEED ME SOME CUBANS!”
But your belly may not be as bossy as mine is though. I don’t know.
There was just one small obstacle in my way: Sean seems to be allergic to ham. Like, break out in hives and be miserable allergic. So it didn’t look like we were going to be eating Cubans anytime soon.
But then, the stars aligned, and we had homemade pickles and a pork roast in the fridge and we both thought it would be a good time to buy a little ham, and make the sandwiches, hives be damned!
Well, a little ham turned into a 10 pound bone-in beast. In our defense the only way we could be sure it was real food was to buy bone-in, and that was the smallest one we could find. Also, ham is super cheap. I think we paid $15 for that monster.
The ham came home with us, went straight into the oven, and after a few hours I coated it with apricot jam, grainy mustard, and brown sugar. It is sooooo good. And, Sean may need to start taking some kind of antihistamine soon. In large doses.
So, to make a Cuban sandwich here’s what you do:
Rinse and dry a pork roast. Chop up an onion, and brown it in a dutch oven, and then brown the roast too. (Simple: salt, pepper, cook ’til done.) Throw the whole mess in the oven at 300F for 2 or 3 hours.
Get a big ham. Rinse it, dry it, throw it in the oven at 350F for three hours. Then glaze it. And throw it back in there for another half hour or so.
Take it out to rest for 20 minutes, and slice it.
Now you got your ham, your got your pork roast, you just need some cheese (swiss is traditional, but not my favorite cheese, so I subbed in jack,) mustard, and pickles. Pile it all on a roll, and if you have a panini press or some fancy thing like that, press that baby. If you have a grill pan like us, just lay it on there and smush it with something heavy (like a dutch oven and a tea pot.)
Try not to burn one side of it in the mayhem of trying to get the dogs out of the kitchen.
Porky, hammy, pickly, cheesy Nirvana.
Totally worth the hives. (I think… I don’t know obviously.)
Anyway, I’m sure there will be more ham adventures coming, because there’s still a shitload of it in the fridge.
And as always, don’t forget the beer.