Chef Jordan Kahn, of Vespertine, Meteora and Destroyer, makes his take on Cuban sandwiches, which he calls “a deeply nostalgic flavor memory for me, having grown up in a Cuban household.” His Cuban features roasted pork belly, brined for 12 hours and slathered with a flavorful herb-infused mojo marinade. Cubans are “traditionally made with pernil,” or slow-roasted pork shoulder, he says. “We chose pork belly as a clever nod to the Chinese influence in Cuba, a fusion of Chinese and Cuban that stands alone from each other. The dishes don’t blend together. This is more of a Cantonese-style pork belly with crispy skin but with Cuban flavors.”
Note: The bread is from the Cuban market. The New World; you can substitute the two water buns with four large Mexican bolillos. Calamansi juice is available in Philippine markets. If you don't have a sandwich press, you can press the sandwich in a large skillet, one side at a time, until both sides are toasted and the cheese is melted.
You'll have more pork belly than you need for sandwiches. Wrap up leftover pork belly and store in the refrigerator for up to three days. Store leftover adobo and mojo vinaigrette in the refrigerator in covered containers for up to two weeks; reserve for another use.
