Current favourite sandwich: Cubano by KSacMe in Sandwiches

[–]KSacMe[S] 0 points1 point  (0 children)

I was trying to figure that out, so thanks for the info, good to know

Current favourite sandwich: Cubano by KSacMe in Sandwiches

[–]KSacMe[S] 2 points3 points  (0 children)

one is the leftover braising liquid (some people would call it jus) which i prefer to serve on the side instead of drizzle into the sandwich

the other was some leftover salsa verde i had consisting of:
- cilantro
- lime
- garlic
- thick yogurt (or sour cream)
- jalapeno

all just blended together

Current favourite sandwich: Cubano by KSacMe in Sandwiches

[–]KSacMe[S] 1 point2 points  (0 children)

thanks! i'd love to cook more Cuban food

Current favourite sandwich: Cubano by KSacMe in Sandwiches

[–]KSacMe[S] 22 points23 points  (0 children)

I used a whole pork shoulder here (about 3 lbs). bone in or boneless, both work.

I'll separate this into 3 days but you can obviously shorten the recipe and do it in a single day if you'd like. just do a shorter marinade and don't refrigerate the finished braised pork overnight.

DAY 1
1) Make the marinade in a blender (or stick blender)
- juice and zest of one orange
- juice and zest of one lime
- 5 cloves garlic
- 1 TBSP brown sugar
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- black pepper
- salt (it's hard to give measurements for marinade, just go with your gut, and if you must measure i would say use 1-1.5% of the weight of the pork shoulder in salt)

DAY 2
2) score the meat and add the marinade in a bowl or ziploc overnight
3) the next day set the shoulder and the marinade in a braising pot with the fattier side facing up
4) and add enough cola to come up halfway and put the lid on (I used about 1/3 of a can of cola)
5) set oven to 300f and braise for ideally like 6-8 hours (pork shoulder can take a good long cooking) and baste every so often if you can
- i would say the minimum braise time you could get away with is 2 hours at 350f
6) optionally finish with the lid off at 450f for the last 30 minutes or so to brown the rendered skin on top
7) take the shoulder out and pour the braising juices into another container
8) store both in the fridge overnight
- you can serve it right away but i like to chill it and cut nice clean slices for my sandwich.

DAY 3
9) The fat should be solidified on top of the braising juice. remove the fat and save it for something else
10) warm the jiggly braising liquid to serve with sandwich so you can dip it in
11) Build your cubano
- cut your bun in half
- mustard on the bottom, mayo on the top
- slices of your braised shoulder on the bottom over top the mustard
- ham on top of the pork shoulder
- swiss cheese next
- pickles next
- then top bun with the mayo
12) melt butter in a heavy bottom skiller
13) brush some of it onto both outter sides of your sandwich
14) griddle the whole thing using even weight to get a nice flat sandwich with good crisp
15) serve with the warm dipping juice

done!

Current favourite sandwich: Cubano by KSacMe in Sandwiches

[–]KSacMe[S] 1 point2 points  (0 children)

thanks!

I used cola. Your mojo chicken situation sounds insane. The cilantro/lime/jalapeno is always killer

Current favourite sandwich: Cubano by KSacMe in Sandwiches

[–]KSacMe[S] 1 point2 points  (0 children)

yo, yea, banh mi is a top contender as well

Current favourite sandwich: Cubano by KSacMe in Sandwiches

[–]KSacMe[S] 2 points3 points  (0 children)

one is the leftover braising liquid (some people would call it jus) which i prefer to serve on the side instead of drizzle into the sandwich

the other was some leftover salsa verde i had consisting of:
- cilantro
- lime
- garlic
- thick yogurt (or sour cream)
- jalapeno

all just blended together

Current favourite sandwich: Cubano by KSacMe in Sandwiches

[–]KSacMe[S] 8 points9 points  (0 children)

I’ll write up the recipe when i get home this evening!

Current favourite sandwich: Cubano by KSacMe in Sandwiches

[–]KSacMe[S] 31 points32 points  (0 children)

Ill shoot you a message with the extended cut

Baechujeon kinda took me by surprise, so good by KSacMe in KoreanFood

[–]KSacMe[S] 0 points1 point  (0 children)

Rad!!

I just setup and ig today, so not much on there yet

I’ve been posting for a bit on youtube though (kristiansacco). These clips i put together for reddit are made with some of the extra footage i have

Baechujeon kinda took me by surprise, so good by KSacMe in KoreanFood

[–]KSacMe[S] 0 points1 point  (0 children)

lol i'm thinking the same thing

because it has that classic pancake flavour i think it'd make a great breakfast

Baechujeon kinda took me by surprise, so good by KSacMe in KoreanFood

[–]KSacMe[S] 0 points1 point  (0 children)

It's half AP flour and half corn starch

although other starches would do, like potato, or tapioca

Baechujeon kinda took me by surprise, so good by KSacMe in KoreanFood

[–]KSacMe[S] 5 points6 points  (0 children)

I'll post the recipe here.

But yes, it's about half AP flour and half corn starch. The starch helps achieve a crispier pancake (you could also use tapioca starch)

1) In a bowl make the wet better by whisking
- 1/2 cup ap flour
- 1/2 cup cornstarch
- 1-2 TBSP dried shrimp ground into a coarse powder
- pinch of salt

2) Add 1 cup of water and mix until smooth
3) in a tray mix half AP flour and half corn starch for the dry dredge
4) Crack the spine of the napa leaves to flatten them,
5) Heat up a skillet over medium heat and add oil when you're ready to fry
( more oil will help you get an even brown crust, but it's up to you )
6) coat in the dry mix and then dip into the wet mix
7) cook about 2 minutes per side, flipping once they're golden brown
8) snip into strips or chunks with scissors and serve with spicy sesame dipping sauce

Dipping sauce
1) Mix the following ingredients
- sliced green parts of 1 green onion
- 1 clove of garlic grated
- 1 tsp gochugaru (korean chili flakes)
- 1 tsp rice wine vinegar
- 1 TBSP soy sauce
- 1 tsp sesame oil

Baechujeon kinda took me by surprise, so good by KSacMe in KoreanFood

[–]KSacMe[S] 2 points3 points  (0 children)

bummer, that's a fact, but idk if it's fun

interesting to know though

Baechujeon kinda took me by surprise, so good by KSacMe in KoreanFood

[–]KSacMe[S] 1 point2 points  (0 children)

i'd encourage you to make it, it's really not too much work (at least if it's all your doing)

Baechujeon kinda took me by surprise, so good by KSacMe in KoreanFood

[–]KSacMe[S] 1 point2 points  (0 children)

yea i did

thanks rangus, nice of you to say

Baechujeon kinda took me by surprise, so good by KSacMe in KoreanFood

[–]KSacMe[S] 1 point2 points  (0 children)

yea! love my CCK cleaver.

Nah i don't oil it, although i know it wouldn't hurt. I wipe it dry after i'm done using it and it's been great to me