Messy, Yummy Cuban Sandwich with Rice and Black Beans
The weather in January never seems to be very good - no matter where someone is. At the beginning of the month, Jenn and Allison left the Northern Hemisphere for another round of adventure, so Roy and I traveled down to the Florida Keys. I know I shouldn't complain, but I would say we saw a lot more rain that sunshine. The great thing was, since we couldn't hike or bike ride, we went out to lunch a lot. As a result, I got hooked on Cuban Sandwiches as well as Cuban Rice and Beans. Of course I had to try and make them myself and the recipes posted here are the culminations of my experiments. Some restaurants served the beans and rice separately in "Moros y Cristianos" (Moors and Christian) style, but my favorite was when the ingredients were combined together and perfectly spiced. I had a hard time getting the seasoning right until I finally added a teaspoon of Old Bay powder. It dawned on me that since I was eating the dish in places that served seafood, maybe the restaurant kitchens were adding it to the rice as well as their main dishes. Well, it seemed to do the trick and I finally got a nod of approval from Roy. Another couple things turned out to be key; I substituted beef broth for water and did not drain the liquid from the beans. That seemed to add flavor and gave the rice the color I was looking for. As for the sandwich - what a meal! It's a really delicious combination and a great use for leftover shredded pork and ham slices.
Cuban Marinade Ingredients for a Two Pound Pork Shoulder:
1 orange juice
1/4 cup lime juice
1/4 cup olive oil
1/4 cup loosely packed fresh oregano leaves or 1 teaspoon dried oregano
1/4 cup loosely packed cilantro leaves and tender stems
4 gloves garlic, minced or put through a press
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon pepper
Directions for Cooking the Pork
Whirl all the marinade ingredients together in a food processor or blender until smooth. Set aside and refrigerate 1/3 cup of the marinade to use when serving. (It is especially good on a Cuban Sandwich!) Pour the rest of the marinade over the pork. Cover and let sit in the refrigerator for at least 4 hours. Then, place the meat in an oven safe pan. Pour the liquid it was marinating around it. Bake covered in a preheated 324 degree oven for 4 hours. At the end of the cooking time, remove the meat from the pan and place on a serving platter. Shred the meat using two forks. Enjoy the meat with a drizzle of the set aside 1/3 cup marinade. Use the left overs in a Cuban sandwich - see below.
Ingredients and Directions for Cuban Rice and Black Beans
1 cup uncooked white rice (I used Uncle Ben's) 1 (15 oz.) can of black beans, including the liquid 2 cups beef broth 1 large onion, skinned and diced 2 tablespoons olive oil 4 cloves of garlic, minced or put through a press 2 teaspoon cumin 1/4 teaspoon red pepper flakes 1/4 teaspoon thyme 1/4 teaspoon oregano
Saute the diced onion in the olive oil until tender. Add all the rest of the ingredients and cook according to the rice package instructions. When done, all the liquid will be absorbed and the rice will be tender. I have also cooked this in a crock pot for 2 1/2 hours on low and the result was perfect.
To Assemble a Cuban Sandwich:
For each sandwich slice open some kind of crusty bread that is soft inside such as Cuban bread, French bread, or a Mexican bolillo shown above. Slather on side with yellow mustard. On the other side, put a healthy amount of mayonnaise. Lay some sliced ham on the mustard side. The shredded pork goes on top of the ham. Drizzle some of reserved marinade over the pork. The cheese goes right next to the mayonnaise. Put the sandwich together and brush both sides of the bread with olive oil. Grill each side so that a nice crust appears and the cheese melts. Serve with lettuce, tomato, and dill pickles.