Cuban pork con lechon baked pork sandwich – detailed cooking recipe. Share with friends: 
Photo of the dish: Alex Garcia Time: 3 hours. 47 minutes plus time marinating Difficulty: medium Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 piece of boneless pork shoulder (1.8 – 2.7 kg.)
- 4 slices of Cuban bread (20 cm.) Or French baguette
- 4 cloves of garlic
- 1 large onion diced head
- 1 bay leaf
- 1 tsp fresh oregano
- 1 tsp cumin
- 1.5 tbsp. table vinegar
- 1/2 bunch cilantro (tear off leaves)
- Salt and ground black pepper
- 2 tbsp. lard
- 2 thinly chopped red onion heads
- 2 lime juice
Recipes with similar ingredients: pork, baguette, onion, garlic, lard, bay leaf, oregano, cumin, cilantro, lime juice
Recipe preparation:
- With a knife, make a few punctures in a piece of pork and stuff with garlic cloves. In a blender, mashed onions, bay leaves, oregano, cumin, vinegar and cilantro. Salt and pepper. Fill in marinade meat and refrigerate for at least 2 hours
- Preheat the oven to 160 ° C. Put the pork in a pan for baking. Heat lard and pour meat on top. Cover and bake for 3 hours. Let the meat rest for 15 minutes. Thinly chop.
- Sauté red onion and degass the pan with juice lime. Gather sandwiches by putting 4-5 pieces of pork and 2-3 tbsp. l onion mixture on bread. Fry the sandwich in a grill pan until crisp.
