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Sunday, March 25, 2012

Zesty Cuban Pork Sandwich with Coleslaw

The Pope is visiting Cuba. In his honor, why not try this easy recipe for a killer diller pork sandwich.

                          Zesty Cuban Pork Sandwich with Cole Slaw 

1 foot-long piece Cuban bread or French Bread

1 pork tenderloin, sliced into 8 pieces, pounded thin
1 lime, zested and juiced
1 garlic clove, crushed and minced
2 tablespoons olive oil
1/4 tsp. cumin
1/4 tsp. smoked paprika

Dressing for Cole Slaw

1 cup mayonnaise
2 tbsp. white wine vinegar
1 tsp. lime juice
1 tbsp. sugar


1/4 head cabbage
2 tbsp. chopped raisins
2-3 slices red onion, cut into strips

Dressing for sandwich

4 tbsp. mayo
1 tsp lime juice
1/8 tsp chili powder

First: Thin slice 1 cup cabbage. Sprinkle with salt, place in colander and set aside to drain while preparing pork. This will slightly wilt cabbage.
Second: In a bowl, mix lime zest, garlic, cumin, paprika, salt, pepper. Rub into pork slices. In a hot skillet, add olive oil and quickly cook pork - about 2 minutes per side. While pork is cooking, mix ingredients for slaw dressing and add to cabbage with raisins and onion.

Third: Slice 2, six-inch portions of bread in half along length. Spread both sides with sandwich dressing (Mayo, lime juice, chili powder). In same hot skillet used to cook pork (or on griddle top), quickly sear dressing side of bread.

Last: Add pork slices to bread (Four per sandwich), top with a liberal amount of Cole Slaw, close up sandwich and chow down.  Accompany with a good Cuban beer or a Dos Equis.  

Cole Slaw adds a bit of crunch and spicy sweetness to sandwich. As with any spicy dish, add the heat to your particular taste.

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