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Cuban sandwich

You'll need

300 gm pork shoulder, cut into 4cm pieces ½ tsp each dried chilli flakes, ground cinnamon and smoked paprika 100 ml olive oil 125 ml (½ cup) whole-egg mayonnaise 1 tbsp wholegrain mustard 4 ciabatta rolls or soft rolls 100 gm kasundi (see note) 60 gm cheddar, coarsely grated 1 carrot, coarsely grated 12 cornichons, thinly sliced, plus extra to serve 8 cos lettuce leaves


  • 01
  • Preheat oven to 150C. Combine pork, spices, ½ tsp salt and three-quarters of the oil in a casserole. Stir to combine, cover and roast in oven until pork is tender and pulls apart easily (3-4 hours). Drain excess liquid, shred pork and set aside.
  • 02
  • Meanwhile, combine mayonnaise and mustard in a bowl and set aside.
  • 03
  • Heat remaining oil in a large frying pan over medium-high heat, add pork and stir occasionally starting to crisp (2-3 minutes). Set aside.
  • 04
  • Increase oven to 180C. Split rolls in half and warm in oven (2-3 minutes). Spread bases with kasundi, then top with cheddar, pork, carrot, cornichons and lettuce. Spread tops with mayonnaise, sandwich and serve with extra cornichons.
Note Kasundi is an Indian tomato relish available from select delicatessens. If it’s unavailable, substitute spiced relish.

This recipe is from the November 2012 issue of Australian Gourmet Traveller.

“There’s no better combination of flavours than in the Cuban at Pope Joan. As the menu says: ‘pulled pork, pickles ‘n’ cheese’. Please share.”
Brendan Stevens, via email

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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