Award-Winning Cuban Sandwich by El Cochinito

Award-Winning Cuban Sandwich by El Cochinito

July 23, 2019 100 By William Morgan


when making roasted pork at home it’s really important to have enough time because you want enough time for it to marinate and you want plenty of time for its roast hi I’m Daniel and I’m the owner of elk cochinita today I’m gonna show you how to make the Cuban sandwich I will coach an ethos a small 4dc restaurant and silver like we’re neighborhood restaurant so everything real simple authentic traditional Cuban food just like my grandmother made it our restaurant is turning 30 years this year started with my grandmother and ultimately my great-grandfather in Cuba who also had a restaurant we were nominated to compete in the Cuban sandwich festival in Tampa I think we won because I got to make them with my friends and family and their help and love kind of really made us stand out so the recipe were used is really straight from my grandma the marinade remake it’s lime juice garlic cumin oregano and salt and pepper my grandmother always used lime juice but I think that was just an evolution of being in LA and having different products available to her so we use pork butts bone-in for our latrone it takes a lot of time and love so when we start our pork we bring it in we slice it across the grain a few times on the top and a few times on the bottom and that helped make it a little more tender and a little easier to eat so once it’s out of the oven it’s it’s really ready to go so at the restaurant we’re making pork all day long we go through thousands of pounds of pork a week when the pork comes in we process it and marinate it or at least like eight to ten hours and then either every single night and day or every night we’re roasting pork butts real slow and low 250 degrees for about eight to 10 hours we roast it in big pans with lid on it kind of generate a little bit of steam inside the pan so overnight it’s slowly rendering fat and also steaming in its juices once it’s ready it has the perfect amount of sauce you need for it I always wanted to cook ever since I was real little I used to spend the summers with my grandmother kind of that kid on the milk crate stirring the pot really just loved everything about the restaurant business so when we make a Cuban sandwich we first open it so that we can put it in the oven this way we get everything hot and toasty our cheese is melting our pork is hot and then red before we put it on the press we add the pickles this way they stay crunchy still and give it that texture and balance that we really look for if we were making a Cuban sandwich at home I typically would just use a cast-iron pan maybe a second cast-iron pan or a brick covered in foil you really just want a little bit of pressure even low heat to get it nice and toasty and have the cheese melt our restaurant customers are are certainly from the neighborhood and I think that’s always been the identity of the restaurant it’s a neighborhood restaurant our food hasn’t changed but the neighborhood has so I think our customers are really just a reflection of the neighborhood you know I would love to grow and expand the restaurant but my dream is to really preserve my grandmother’s cuisine and her culture and kind of to keep that Cuban culture going oh yes [Music]