"EL CHINITO CUBANO", CRISPY “CUBAN SANDWICH” SPRING ROLLS.
SERVED WITH PICKLED CARROTS, CABBAGE AND CILANTRO SALAD. CHINESE MUSTARD SAUCE
El Chinito Cubano
Crispy “Cuban Sandwich” spring rolls.
Pickled carrots, cabbage & cilantro salad. Chinese mustard sauce
Crispy “Cuban Sandwich” spring rolls Yields 1
Ingredients:
- ½ oz. Marinated boneless pork loin, julienned (recipe follows)
- ½ oz. Country Ham, julienned
- ½ oz. Genoa salami, julienned
- ½ oz. Swiss cheese, julienned
- ½ oz. Provolone cheese, julienned
- ½ oz. Whole dill pickles, ground
- 1 Spring roll wrapper
- ½ teaspoon Roasted garlic, pureed
Spread the spring roll wrapper out in front of you like a diamond. On the bottom half of the diamond place the julienned meats, cheese and pickles. Smear the spring roll wrapper with the roasted garlic puree. Roll neatly and tightly to seal.
Deep fry until golden.
Serve with a pickled carrots and cabbage salad and a Chinese mustard sauce.
Chinese Mustard Dipping Sauce
Yields 1 cup
Ingredients:
- ¾ oz. Chinese dry mustard
- 2 tablespoons lukewarm water
Marinated Boneless Pork Loin
Yields 1 lb
Ingredients:
- 1.75 lb boneless pork loin
- 1 quart marinade
- ¼ oz. ground cumin
- ¼ oz. dried oregano
- ½ oz. Kosher salt
- ½ oz. Cuba Libre Spice (recipe follows)
For marinade:
- 2 cups orange juice
- 2 cups fresh lime juice
- 2 bay leaves
- ½ oz. garlic cloves, minced
Create a rub out of the dry ingredients and rub the pork loin with it. Season like this for 24 hours. Mix the marinade ingredients together and place the pork loin in the marinade for at least 24 hours. Remove the pork from the marinade. Roast on a roasting rack on a sheet pan at 300ºF until the internal temperature reaches 140ºF. Let cool. Cut the pork loin into three large pieces to make it easier to slice. Slice as thin as possible and julienne.
Cuba Libre Spice
Mix equal parts of the following; garlic powder, cumin, paprika, salt, cloves, red pepper flakes and bay leaves.
Pickled Carrots
Yields 1 lb
Ingredients:
- 1 lb carrots, cut ¼ inch thick on a bias
- 4 grams fresh ginger, extremely fine julienne
- ½ oz. jalapeño chiles, thin wheels and rinsed
- 6 fl. oz. rice vinegar
- 4 fl. oz. cider vinegar
- ⅓ cup granulated sugar
- 1 tablespoon Kosher salt
- 1 orange, zested strips only
Blanche the carrots to ‘al dente’ in boiling salted water, and shock in ice water to stop the cooking process. Combine the rest of the ingredients in a non-aluminum saucepan and heat to dissolve the salt and sugar. Simmer for 3 minutes and allow to cool. Place the blanched, cooled carrots in a pan and add the cooled vinegar mixture. When cool, wrap and refrigerate.
Cabbage & Cilantro Salad
Yields 1 lb
Ingredients:
- 1 lb green cabbage, sliced thin
- 2 cups rice vinegar
- 10 tablespoons sweet chili sauce
- 2 tablespoons honey
- 2 tablespoons granulated sugar
- 4 tablespoons Kosher salt
Remove the core from the green cabbage and cut into short pieces on a mandoline. The pieces should be about 1 inch long and ¼ inch thick. Combine with the other ingredients and allow to marinate for at least 24 hours.
