March 4th, 2015

beartato phd

(no subject)

Had a pretty successful attempt at making cuban sandwiches today, partly in memory of the great little cuban restaurant in my neighborhood that tragically just went out of business.

It amounted to letting a half-pound of pork shoulder soak in some chicken stock, garlic powder, paprika, salt at about 200F for the better part of the day (maybe 6-7 hours in total?) and then plopped onto a hero roll from the deli next door with mayo, chipotle cholula, a slice of ham, slice of swiss, some thin slices of pickle, (salt-brined not vinegar, since K is pickle-particular!) take the whole thing and fry it in a pan with some butter until the cheese melts and the outside of the bread gets nice and crispy.

Rather tasty! But I am still left wondering how to get more flavor into the pork. Tasted fine and porky, but the stuff at Cubana had some other zing to it, not sure what. Maybe should try adding onion and real chunks of garlic to the marinade. Maybe more salt, maybe other spices. Maybe citrus juice of some kind.