Ingredients:
For the Bread
All prorpouse flour: 300g
Sugar: 10g
Fresh yeast: 4g
Lukewarm water: 150g
Whole milk: 40g
Soft butter: 30g
Extra virgin olive oil: 5g
Honey: 10g
Apple cider vinegar: 3g
Fine salt: 6g
For Brushing:
Milk or cream
For the Pulled Pork:
Pork shoulder or neck: 800g
Marinade
Garlic: 3 cloves
Smoked paprika: 2 tablespoons
Brown sugar: 1 tablespoon
Lime juice: 1 lime
orange juice: 1 orange
lime juice: 1
Grated lime zest: 1 lime
Grated orange zest: 1 orange
Extra virgin olive oil: 2 tablespoons
White wine vinegar: 1 teaspoon
Salt: 8g
Black pepper
Dried oregano: 1 teaspoon
For the Filling:
Cooked ham
Swiss cheese (Gruyère or Emmental): 8 slices
Pickled gherkins
Mayonnaise and mustard (equal quantities)
For Grilling:
Butter
Preparation
Pulled Pork
1. Marinate the Meat
In a large bowl, combine garlic, smoked paprika, brown sugar, lime juice, orange juice, lime zest, orange zest, olive oil, vinegar, salt, black pepper, and dried oregano.
Coat the pork thoroughly with the marinade and place it in an enameled cast-iron pot. Cover with a lid and refrigerate for 12 hours to allow the flavors to fully develop.
2. Cook the Pork
Preheat the oven to 160°C (320°F).
Place the marinated pork in a baking dish and cook for 3–4 hours until tender and easily shredded. Baste the pork with its own juices periodically to keep it moist.
Once cooked, shred the pork with a fork, adding some of the cooking juices for extra flavor.
Bread
1. Prepare the Dough
Dissolve the yeast in lukewarm water with sugar and let it rest for 10 minutes.
In a large bowl, combine the flour, yeast mixture, milk, honey, and vinegar. Knead until the liquids are absorbed. Gradually add the soft butter, then the salt, and knead for about 10 minutes until the dough is smooth and elastic.
Cover and let the dough rise for 4 hours at room temperature.
Shape the dough into 4 small baguette-sized loaves. Let them rise for an additional 2 hours.
Brush the loaves with milk or cream and bake in a preheated oven at 200°C (392°F) for 20–25 minutes. Place a dish of hot water in the oven to keep the bread moist.
Assembling the Sandwich
Cut the Cuban bread in half.
Spread equal parts of mayonnaise and mustard on each side.
Add 2 slices of cooked ham, a generous portion of shredded pulled pork, 2 slices of Swiss cheese, and 3–4 slices of pickled gherkins.
Close the sandwich and press lightly.
Grilling the Sandwich
Brush the outside of the sandwich with butter.
Heat a panini press or cast-iron skillet over medium-high heat. Grill the sandwich for 4–5 minutes per side, pressing down with a heavy pan for a crispy, golden crust and melted cheese.
Cut in half and enjoy!
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