Cuban Sandwich Empanada
For one empanada:
purchased empanada dough
For the filling:
1.2 ounces deli ham, thinly sliced, cut into ½ inch squares (honey maple or other sweet variety)
1 ounce Swiss cheese, thinly sliced, cut into ½ inch squares
.75 ounces roasted pork (recipe below)
½ ounce French’s yellow mustard
2 each thin slices of dill pickle
For sealing the dough:
egg wash
Place a round of empanada dough down on your workstation.
Start by layering the honey baked ham, then Swiss cheese and lechon on the empanada. Top with a line of some yellow mustard over the pork, then the pickles over the top.
Brush the edges with egg wash and fold over the dough to seal it. Press the edges together with a fork.
Fry at 350˚F until golden brown.
For the Roasted pork:
1 pork butt, cut in half
Pork Seasoning:
½ cup kosher salt
2½ tablespoons demerara sugar
⅓ cup granulated onion powder
⅓ cup garlic powder
¼ cup dried oregano
4 teaspoons ground coriander
2 teaspoons ground cumin
4 teaspoons ground black pepper
¾ teaspoon mustard powder
For the marinade:
⅓ bunch cilantro
⅓ bunch Italian parsley
1 large shallot
8-10 garlic cloves (about 2½ tablespoons minced)
3-4 scallions, ends trimmed
½ to ⅔ cup freshly squeezed orange juice
⅓ cup freshly squeezed lime juice
Remove and discard extra fat from the pork butt. Cut a deep “X” into the flesh side.
Season the pork all over with the dry seasoning. Transfer to a large, deep baking pan.
Combine all ingredients for the marinade in a blender and puree until smooth.
Generously marinate the pork pieces with the marinade. Add enough water to the pan to just cover the pork. Cover the pan with a piece of parchment paper pressed down on top of the pork, then cover tightly with aluminum foil.
Cook at 325˚F for 4 hours. The pork should be very tender. Allow to cool, remove any excess fat from the sauce. Remove and discard the skin and fat. Pull the meat into large chunks, tossing with a little of the de-fatted braising liquid.
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