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FOR YOUR TABLE

Pork Belly Cubano

Recipe and image courtesy of JBS

  • 30 mL (2 Tbsp) kosher salt
  • 30 mL (2 Tbsp) light brown sugar
  • 10 mL (2 tsp) freshly ground black pepper
  • 4 garlic cloves, minced
  • 1 (4.4 kg/9.6 lb) Kirkland Signature pork belly, cut in half lengthwise; use one half, reserve the rest
  • 8 long, flat rolls, split horizontally
  • 125 mL (½ cup) Dijon mustard
  • 16 slices Swiss cheese
  • 16 slices deli ham, thinly sliced
  • 4 dill pickles, thinly sliced
  • 125 mL (1½ cup) butter, softened

    In a small mixing bowl, blend salt, sugar, pepper and garlic. Rub mixture on pork. Crosshatch the fat side of the pork with 0.63- to 1.3-cm (1⁄4- to 1⁄2-inch) deep knife cuts, spaced about 2.5 cm (1 inch) apart. Wrap pork with plastic wrap. Refrigerate 8 to 24 hours.

    Preheat oven to 163 C (325 F). Place unwrapped pork, fat side up, on a large foil-lined baking sheet. Cook on top rack for 2 to 3 hours until fork tender, or until internal temperature is 93 C (200 F). Let rest 5 to 10 minutes before thinly slicing; set aside. Spread the cut side of the rolls’ tops with mustard. Layer rolls’ top and bottom cut sides with cheese. Layer the rolls’ bottoms with sliced pork, ham and pickles. Cover with roll tops.

    Preheat a panini press, large cast-iron pan or griddle to medium. Spread sandwich tops and bottoms with butter; place in heated pan. If using a pan or griddle, weight the sandwiches down with another pan. Cook until golden on both sides. Halve sandwiches; serve. Makes 8 servings.


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