Gridiron Grill

FOX31 Morning News
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Ken Clark and Chef Chris DeJohn, Executive Chef of Centerplate at Sports Authority Field at Mile High,  show us how to make a pork cuban.

Cuban Style Pork Sandwich


1 lb  Boneless Pork Loin
2 oz  Minced Onion
½ oz  Peeled Fresh Garlic, minced
1  Lime, zested
½  88ct Orange, zested
½ tsp  Kosher Salt
½ tsp  Pepper
½ tsp  Dired Oregano, Whole Spice
4  Cibatta Rolls
1 oz  Corn Oil
4 oz  Plantain, black
½ tsp  Salt
4  Pickle chip
2 oz  Red Pepper Relish, chopped
4 oz  Green Onion, chopped
8 oz  Ham, shaved
4 oz  Sliced Swiss Cheese
1 oz  Unsalted Butter
2 oz   Dijon Mustard

Preheat oven to 425 degrees F.

Coat tenderloins with oil. Combine onion, garlic, citrus zest, salt, pepper and dried oregano in a pile on your cutting
board. Pack this coating equally and evenly onto the tenderloins. Heat a large skillet. Add a drizzle of oil and sear
tenderloin on all sides. Then place in hot oven to roast 20 to 25 minutes. Wash hands.
Brush rolls with a little warm water and sprinkle the tops of the rolls with 1/2 teaspoon sugar each. Pile rolls on a
baking sheet and place in oven with meat for 5 minutes to crust rolls and set sugar. Authentic Cuban rolls used for
this sandwich are sweet. This sugar wash process gives a similar effect to store bought rolls. When rolls come out
of oven, split and pile on serving plate.
Preheat a stovetop griddle over medium high heat.
Heat 1/4 cup corn oil in a heavy skillet over medium high heat. Peel plantains and cut in 1/2 lengthwise, then slice
each 1/2 into thirds on an angle. Arrange plantains in pan in a single layer and cook until crisp, continuously flipping
for even browning. Remove from skillet to paper towel lined plate and season with fine salt.
To assemble sandwiches: Thinly slice meat on an angle. Place ham and Swiss cheese on a serving plate,
separating and fluffing up the shaved meat and cheese. Assemble sandwiches with desired fillings and place on a hot,
buttered griddle. Use a heavy pan to press the sandwiches together. Toast until golden brown, then flip and toast
the other side.
Combine chopped pickles, sweet red pepper relish and scallions in a small bowl.
Spread the mustard and relish on the tops of the rolls and pork slices, ham, and swiss cheese on the bottoms. Press the
sandwiches together. Put about 1 tablespoon of butter on the hot griddle and spread to coat. Put 2 sandwiches at
a time on the griddle, and top with a heavy cast-iron skillet. Toast sandwiches on the griddle, turning once, until
golden, hot, and cheese is melted, 2 or 3 minutes per side.
Serve with a few slices of plantains per person as a side dish.

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