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Question about roast pork & marinades (mmmm... Cuban Sandwiches!)

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WritersBlock Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-29-05 07:32 AM
Original message
Question about roast pork & marinades (mmmm... Cuban Sandwiches!)
Okay, DU chefs - I need advice, please! :)

I'm wanting Cuban sandwiches, so I'm making the roast pork from here: (http://icuban.com/food/cuban_sandwich.html )

I've got the pork marinading in the fridge right now, but I'm not sure I saved enough marinade for basting. The recipe says, "save a little for basting." I saved about half a cup.

The recipe doesn't say whether or not to discard the liquid that the meat sits in for 3 hours. I worked damn hard on that marinade; smushed up innocent garlic cloves, squeezed little oranges to death, and cried over onions. It should have some hellacious good flavor.

So can I put it in the pan with the meat when I start to roast it? In other words, I wouldn't use it for basting, because it might not cook through, but can it go in the pan at the beginning of the roasting so there'll be lots & lots of good juices to dip my sammiches into?

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WritersBlock Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-29-05 03:25 PM
Response to Original message
1. Sorry... I got too hungry :D
Edited on Sat Jan-29-05 03:30 PM by WritersBlock
I ended up putting the marinade in with the meat at the beginning. I've tried to make Cuban sandwiches before, but they just never tasted right. Now I know why. It's the roast pork. Gotta roast it the right way. It makes all the difference in the world.

The recipe in the link above works very well. Then put together the sandwich the way they suggest. I couldn't get Cuban bread, and French bread is too crusty for me, so I used a panini instead. Probably sacrilege, but man-o-man, this is a good sandwich!!!

:bounce: :bounce: :bounce:

(edited to confess that I was too lazy to actually make Cuban bread this time, but I have tried doing so in the past.)
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Phentex Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-29-05 03:27 PM
Response to Reply #1
2. I got hungry just reading this!
Yum!
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WritersBlock Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-29-05 03:34 PM
Response to Reply #2
3. I highly recommend that site!
Edited on Sat Jan-29-05 03:37 PM by WritersBlock
And instead of my usual slathering (and I do mean slathering!) with mayo, this sandwich is good enough to eat without it.

So it's low-fat!

Yay!

(Nevermind the butter; it's still lower in fat, because I would have put mayo on it with or without butter.) :)

On edit: Nevermind the edit - I shouldn't type with my mouth full :D


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Lugnut Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-29-05 09:19 PM
Response to Reply #1
4. Oh, man!
I love Cuban sandwiches!
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WritersBlock Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-30-05 09:23 AM
Response to Reply #4
5. These are soooo good!

Gonna have another one today. Still got lots of roast pork. Might just have to make some bread, though.
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WritersBlock Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-30-05 09:29 AM
Response to Original message
6. Cuban Bread
Found this last night. I'll have to make regular French bread today, because the starter takes 24 hours, but it sure sounds like a good recipe. I'm gonna try it next time I do the roast pork.

"Cuban bread is ideal for making Cuban sandwiches, especially Pan con Lechon(*) Fresh Cuban bread is also wonderful served with a small slab of guava paste or dollop of guava marmalade and cream cheese!

Day-old Cuban bread makes the best bread puddings I've ever tasted! Or if you have some left over bread, the next day, slice it thin, spread a bit of butter and toast it!

The distinctive taste is due to the use of a starter, which is made the day before. Also the dough is enriched with lard. You can subtitute the lard with solid vegetable shortening if you prefer, but the bread acquires its basic smoothness through the addition of the lard."


http://www.tasteofcuba.com/pancubano.html




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