Cubano-Italiano Sandwich
February 18, 2011












Cubano-Italiano Sandwich
- pork brine
- 4 cups Water
- 1/2 cup Salt
- 1/4 cup Brown Sugar
- 1 cup Red Wine Vinegar
- 1/4 cup Worcestershire
- 1/4 cup Dried Oregano
- 1/4 cup Red Pepper Flakes
- 5 cloves Garlic chopped
- 2 shallots chopped
- Balsamic Mustard
- 1/4 cup Yellow Mustard Seed
- 1/4 cup Black Mustard Seed
- 1 tablespoon Brown Sugar
- 1 teaspoon Turmeric
- 1 teaspoon Paprika
- 1/2 cup balsamic vinegar
- 1/2 cup Vinegar
- 1 teaspoon Salt plus more as needed to taste
- 1/4 cup Water
Instructions
- Brine- Mix all ingredients and stir till salt and sugar are dissolved. Pour into a plastic bag with a pork loin and refrigerate overnight. remove from brine and bake at 325 until internal reaches 155.
- Mustard - Grind the mustard seeds until broken but not fully turned into powder. Mix all ingredients. Stir, taste, refrigerate overnight and taste again adjusting as needed.
- Giardiniera - *amounts not listed* Chop equal parts cauliflower, red pepper, and carrot. Salt heavily and cover with water. Refrigerate overnight. The next day, strain and rinse the veggies. Put into a jar and cover with vinegar. Toss in some oregano and garlic and refrigerate for 2 days before using.