Cuban Sandwiches & Tostones
Bert goes way back, cooking for his sisters Annie and Kottie Kreischer to celebrate the Bucs heading to the Super Bowl. On the menu: pressure-cooked citrus-garlic pork built into crispy pressed Cuban sandwiches, with golden fried tostones on the side — and yes, he coated just about everything in mayo or butter.
Citrus-Garlic Pork
Ingredients
- Pork
- Olive oil
- Garlic
- Chili flakes
- Salt and pepper
- Cumin
- Oregano
- 1 large white onion
- Bay leaves
- Orange juice
- Lime juice
- 1 cup chicken stock
Steps
- Set an Instant Pot to sauté and add the olive oil, garlic, and chili flakes.
- Season the meat with salt, pepper, cumin, and oregano, then put it into the Instant Pot.
- Slice the onion and add to the meat to brown.
- Add the orange and lime juice, chicken stock, and bay leaves.
- Set the pressure cooker to 25 minutes.
- Chop up the pork and add finishing salt.
Cuban Sandwiches
Ingredients
- Ciabatta bread
- Mayonnaise
- Dijon mustard
- Pickles
- Swiss cheese
- Ham
- Butter
Steps
- Heat a skillet on the stove.
- Split the bread and layer the sandwich with Dijon, Swiss cheese, pickles, ham, pork, then more Swiss.
- Dip the sandwich into melted butter, then toast on the skillet. Place another heavy skillet on top and press down to crisp the bread.
Tostones
Ingredients
- Plantains
- Oil, for deep frying
- Seasoning salt
Steps
- Heat a few inches of oil in a pot for deep frying and peel the plantains into 1-inch chunks.
- Fry the plantains until golden brown, take out, smash them, and refry for another minute.
- Sprinkle with seasoning salt.