The 2014 movie Chef starring that luminary of the Marvel Cinematic Universe, Jon Favreau, alongside Dustin Hoffman, Sofia Vergara, and John Leguizamo helped to raise the profile of the Cubano sandwich even higher! One of the main constituents of the Cubano is Cuban Mojo Marinated Pork (Lechon Asado).
Here we present the exact recipe created for the film by Roy Choi, himself a legendary proponent of street food trucks who has gone on to launch many fine eateries. Read more about Roy and his amazing career here
The story of the movie is about Chef Carl Casper (Favreau) suddenly quitting his job at a major restaurant in LA after refusing to compromise his creative integrity for its controlling owner (Dustin Hoffman).
Feeling rudderless, the Chef ends up in Miami, where he teams up with his ex-wife (Sofia Vergara), his friend (John Leguizamo), and his son to launch a food truck. Taking to the road, Chef Carl goes back to his roots to reignite his passion for the kitchen — and zest for life and love. The rest is cinematic culinary history and well worth a watch. Read more about the film here.
Now back to the food, and of course, the beautifully flavourful pork dish does not have to be restricted to a Cubano, but can be enjoyed as a main course star on its own.
If you would like to construct a Cubano yourself, whilst we are closed due to the lockdown, we will publish the recipe soon.
Cuban Marinated Pork
Serves Serves 6
- 3/4 cup extra-virgin olive oil
- 1 tablespoon orange zest
- 3/4 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1 cup fresh coriander finely chopped
- 1/4 cup lightly packed mint leaves, finely chopped
- 8 garlic cloves, minced
- 1 tablespoon minced oregano (2 teaspoons dried oregano)
- 2 teaspoons ground cumin
- Kosher salt and pepper
- 3 and 1/2 pounds boneless pork shoulder, in one piece*
- If you have a food processor: Add the orange juice, coriander leaves, mint leaves, and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. Add this mixture to a ziplock bag, along with the rest of the oil, zest, lime juice, oregano, and cumin.
- If you don’t have a food processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder.
- Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.
- Preheat oven to 425 degrees F. Place a wire rack (I used a cooling rack) over a rimmed baking sheet.
- Place the pork on the rack and discard the marinade. Salt and pepper the pork well.Roast the pork for 30 minutes. It should be lightly browned.
- Turn the oven down to 375 degrees F 170 degrees C (fan). Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.
- Transfer to a cutting board, cover with aluminum foil, and let rest at least 20 minutes.
- Carve against the grain and serve.
A HOW-T0 VIDEO