Tuesday, August 9, 2011
I have been craving Cuban sandwiches for quite a while now, but I have not had a clue where to go here in Atlanta to satisfy that desire. So rather than keep whining about it, I decided to make my own, thanks to the King Arthur Flour recipe seen below. I mostly followed the directions, except that I cooked the pork in a slow cooker on low for 10 hours. I knew it would make the pork super tender and more flakey than roasting it, but it was the simplest option for me at the time. I am not so picky as to care if the pork was in slices or shredded.
In the end, it was a great dinner. Or dinners I should say. It made enough for three full nights for my husband and myself. I loved the bread and once I got the hang of using my cast iron skillet press, it could not have been better. It will definitely have to be a repeat meal in our household!
4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour
4 teaspoons sugar
2 teaspoons salt
2 1/4 teaspoons instant or active dry yeast
4 tablespoons (2 ounces) butter; or 3 tablespoons fresh lard, cut into small pieces
1 1/4 cups (10 ounces) water
Roast Pork and Marinade
1 1/4 pounds boneless pork: roast, ribs, chops, or pork tenderloin
3 tablespoons minced garlic
3 tablespoons minced parsley
1 tablespoon paprika (preferably hot)
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon salt
2 tablespoons lime juice 2 tablespoons light corn syrup
2 tablespoons vegetable or olive oil
sliced roast pork
1/4 to 1/3 pound thinly sliced smoked ham
3/4 pound thinly sliced Swiss cheese
dill pickles, sliced (about 11 ounces; about 1 1/2 large "pickle barrel" pickles)
1/4 cup (2 ounces) melted butter or olive oil (1 3/4 ounces)
Combine the ingredients as directed at left, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise, with a turn, as directed above.
Divide the dough into six pieces, and shape each piece into a rough log. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape (a log about 8 inches long, slightly tapered at each end). Place the loaves on a parchment-lined or lightly greased baking sheet.
Let the loaves rise, covered, for 1 hour. Brush or spray them with water, and slash one long lengthwise slit down the middle of each loaf. Preheat the oven to 375°F while the loaves are rising. Bake the bread for about 30 minutes, or until it's golden brown. Remove it from the oven, and cool it on a rack. The loaves may be made one day in advance and stored at room temperature, or several weeks in advance and frozen. Yield: 6 sandwich loaves.
Roasting The Pork: Mix all of the marinade ingredients together (all of the ingredients except the pork), and rub this mixture over all surfaces of the pork. Cover well, and refrigerate for 6 to 24 hours.
Place the pork in a roasting pan or ovenproof dish, and roast it in a preheated 425°F oven for 30 to 40 minutes, basting occasionally with the pan juices, until cooked through. Remove the pork from the oven, and cool it completely before slicing thinly.