Korean Cubano
February 12, 2019










Korean Cubano
- For the pork
- 4 boneless pork shoulder chops/steaks
- 2 tablespoons Sesame Oil
- 2 tablespoons Gochujang
- 2 tablespoons Honey
- 1 tablespoon Soy Sauce
- 1 clove Garlic grated
- 2 Green Onions sliced
- 1 inch Ginger grated
- 2 tablespoons Rice Vinegar
- 1 tablespoon Sesame Seeds
- For the sandwich
- 1 large loaf cuban bread
- 1/4 cup Mustard
- 8 slices Swiss Cheese
- 6 slices Ham
- 1 cup Kimchi
- butter for the pan
Instructions
- Makes 2 sandwiches.
- Mix the marinade ingredients together. Put the pork into a shallow baking dish and pour the marinade over them. Stir to coat evenly. Chill for 1 hour.
- Preheat oven to 275. Bake for 2 hours, flipping the meat once halfway through cooking.
- Cut the bread in half and then cut in the long way into a top and bottom bun.
- Spread the mustard evenly on all 4 pieces of bread.
- Top the bottom breads with 2 slices of cheese each, then 2 pieces of the roasted pork. Next top each with 3 slices of ham, then spread the kimchi over it evenly. Top with the remaining cheese and then the top piece of bread.
- Preheat a pan to medium heat and melt some butter into the pan. Add the sandwiches to the pan and top with a weight. Cover the pan to help the sandwich warm evenly.
- Flip the sandwiches when they brown on the first side and cook them on the other side covered with the weight on top.
- Once they are brown on both sides and heated throughout and the cheese is nice and melty, remove from heat, slice, and serve.