• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 6
    OK

    Pork Belly Medianoche

    This take on a classic Cuban sandwich will satisfy late at night or in the middle of the day. Smithfield ham adds a smoky touch to rich pork belly, salty pickles and a tangy yuzu Dijonaise for a craveable flavor combination.


    Ingredients
    For the Pork Belly
    1
    2-pound piece pork belly, skin removed
    1
    quart
    pork fat, duck fat or vegetable oil
    1
    sprig
    thyme
    1
    clove
    garlic, sliced
    For the Yuzu Dijonaise
    1
    cup
    mayonnaise
    1/2
    cup
    Dijon mustard
    1
    tablespoon
    yuzu juice
    For the Medianoche
    *
    Cooked pork belly, from above
    6
    medianoche or long potato rolls, split
    *
    sliced pickles
    1
    pound
    sliced Emmentaler or Swiss cheese
    1
    pound
    sliced Smithfield Anytime Hickory Smoked Ham
    Directions
    To make the pork belly, preheat the oven to 250 F. Put all ingredients in a Dutch oven, cover and bake for 4 hours. When pork belly is soft, remove from the oil and let cool to room temperature. Chill until ready to make the sandwiches.
    To make the yuzu dijonaise, put all ingredients in a blender and blend until smooth. Refrigerate until ready for use.
    To assemble the sandwiches, slice the cooked pork belly into 1/2-inch pieces and sear in a nonstick pan on both sides.
    Spread a generous amount of yuzu Dijonaise on both sides of each roll. Cover the bottom with a layer of pickles, followed by the cheese, sliced ham and the pork belly.
    Add the top bun and toast in a panini press until the bread is slightly browned and the cheese is nicely melted. Cut in half and serve immediately.

    The base number of servings for this recipe is 6
    OK

    Categories 

    Pork

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