Cubano

ETXEBERIA, I don't check epicurious as much as I used to. Here's the recipe exactly as written copied word for word by my grandmother. The original has long since disintegrated but then it was back in the 1700s. I guess you would call it more of a suggestion than a true recipe but then again aren't most of them. Anything in (parenthesis) is my comment. Cube mutton, season & fry (I think fry means brown) Onions or roots, season and fry. Beets doen't (SIC) work good Water Cover and cook slow (Could refer to covering the meat and veggies with water, might be covering the pot or both) over not too hot fire until mutton isn't tough. Thank you epicurious for insisting that people rate the recipe when posting and sorry that this review is off-topic. Watch it so it doen't (SIC) burn and stir a lot Add potatoes and stir a lot until mutton is tender Add flavor greens (herbs?), stir a few times and serve it. I found it and I guess I posted it on another site in response to a "this isn't real..." post. Either way, there you have it. I

• mhenrie3

• Panguitch, UT

• 8/9/2016

更新。所以我swichted几件事情我刨光e on my previous comment and it turned out absolutely awesooooome!!! sweet baby Jesus!!! 1. No dry rub, a 6 hour marinade instead: I used white whine, brining salt, pepper, brown sugar, cracked allspice and a bit of worcester sauce. 2. No oven. Instead the slow cooker with what the recipe called for and I took a bit (a lot) of culinary creative freedom: sofrito (onion, celery, chives, garlic), kosher salt, pepper, fresh thyme, dill seeds ,and home dried sage. It spent 3 hours on high, 4 hours on low and 4 more on keep warm to slowly reduce the broth. I pulled the pork and served it with the reduced broth along caramelized onions, swiss cheese on a ciabatta bread. OMFG. My guests where short of licking the casserole where I served the pork. Not a a thread of meat left. Carajo! will make it again soon.

• etxeberia

• Costa Rica

• 4/13/2016

I followed this recipe and it was awesome but I have a few comments. Firstly, The pork was slightly hard, so I sliced it very fine to compensate. The flavor was great, ever so slightly dry for the next day batch. I am doing it again tonight, overnight with a few adjustments: instead of a dry(ish) rub I'm going with a brine and instead of oven time, I'm using the slow cooker. The added bonus will be the remaining pork broth that I'll reduce to be put into the sandwich. Hey, MHENRIE3 FROM PANGUITCH, UT, that Irish stew caught my attention. Would you be so kind and share it again ?

• etxeberia

• San Jose, COSTA RICA

• 4/10/2016

Test

• epi_test_512

• IN

• 12/5/2013

Loved the flavors in this recipe. The pork was moist and tender. However, the stated time and temp did not work for me. I cooked it for three hours instead of 45 min. Did anyone else have this issue? Any suggestions?

• Vfrohne

• Florida

• 9/9/2013

I completely agree with Dave from Memphis. We made these for friends last night to watch the Broncos game and whatever name you choose to put on them, they are excellent. This reminds me of a time that I posted my great grandmother's recipe for Irish stew only to be greeted with the "this is not Irish stew. Real Irish stew is blah, blah, blan, [bleeping] blah." Apparently Mary Catherine McShane who was born in Kilkenny, Ireland and never set foot off of the rock didn't know what "real" Irish stew was. Get off of your damn high horses, make the dish and comment on it rather than bickering about the name. What are we going to debate next? "Real" potato salad? There is more that one way to make any dish. Celebrate the creativity rather than playing your little games debating semantics.

• mhenrie3

• Panguitch, UT

• 9/6/2013

I do not care what you call it, it looks good to me and it is going on the menu next week.

• GaleGordon

• 9/6/2013

I am reading all these reviews, and it doesn't look like one single person actually made the recipe, so there opinion on whether or not it's a real Cubano Sandwich, is ignorant. Even among the comments made, none of them could agree on how a "authentic Cubano Sandwich" should be made. I made the sandwich, and it was awesome! It tasted great, and my entire family loved. I mean for comparison, I have very rarely found a person that agrees on how to make a authentic Ruben Sandwich. Everybody has a different take on how a sandwich should be made. But I would recommend MAKING THE SANDWICH AND EATING IT, before you make a absurd comment.

• davecraig42

• Memphis, TN

• 9/5/2013

I agree with all of the above comments. And where's the salami?

• Tampakathy

• Tampa, FL

• 9/5/2013

Arguments as to where pan cubano originated notwithstanding, this looks more like a Mexican torta cubano than a true Cuban, especially since it calls for a bakery roll. There isn't any mojito or citrus in the pork marinade, and the sandwich isn't cooked on a press. I'm sure it tastes OK. It just isn't really a Cubano.

• grumperina

• Central Florida

• 9/5/2013

I'll try to be nice when I say this but this is not an authentic Cubano recipe, just someone's sandwich idea and they slapped the Cubano name onto. I was taught how to make the cuban sandwich by Cuban chefs which taste similar to ones I enjoyed daily in Tampa. Dijon and mace are not appropriate ingredients; cuban pork can be made by marinating in specific fruit juices in specific amounts, usually overnight. And gruyere cheese is not the correct substitute nor is using regular swiss cheese - the babybel swiss comes closest to the correct cheese. These can reasonably be made with a french baguette, you don't need to fly to FL to get the "cuban bread", and you can make your own - the cuban bread includes a bit of lard and is stretched to create the signature air pockets. As for where the bread was invented, this has always been an issue of debate - a large number believe it was invented by an Italian settler in Ybor City in Tampa but trust me, those in Miami will equally disagree. It was always a fun debate when I lived in both cities. Oh, and the bread is turned inside out, butter on the soft sides, filling on the rough side, then pressed, such as in a panini grill - yes, it makes a BIG difference and worth every bit of effort.

• anbtriangle

• Tampa and Miami, FL

• 9/5/2013

I had some good Cuban Sandwiches when I was in Southeast Florida. Here in my part of California one never sees them on a menu. I have made some pretty good imitations using Cuban roast pork I make, ciabatta bread and a George Foreman grill instead of a sandwich press.

• InspectorJon

• Placerville, CA

• 9/5/2013

very bad recipe and an insult, indeed to the US_Cuban sandwich...

• EdLor

• Havana, Cuba

• 9/5/2013

这道菜看起来“ok”,但看起来也相当unknowledgeable and badly edited ...in the first place cuban bread was invented in tampa (florida), and is made and sold by the boat load there ... the miami reference is entirely bogus ... miami's much later version of cuban bread runs a distant second according to most knowledgeable cuban "sangwich" buffs ... then after rhapsodizing about (miami's) cuban bread, the actual recipe has you using "sandwich rolls" ... bad info ... go figure why ... and go to tampa, or use it's cuban bread, for the real, and best, "cubans."

• jskye

• tampa, fl

• 9/5/2013

This recipe is a joke and a true insult to a true authentic Cuban sandwich. The pork roasting and seasoning method is all wrong and the flavor profile is way off. I would not try and pass this off as a Cuban sandwich, please people take some time to research true authentic recipes before posting such rubbish.

• Happytohelp

• 9/5/2013