Sizzling Through The Season Week 8- Tampa Bay

For the final time this season the Giants will be playing on prime time unless they start playing better. But at 1-6 its highly unlikely but you never know. Tonight the Giants take on the Tampa Bay Buccaneers and Tom Brady (still weird seeing him in a Bucs colors).

Tampa Bay is known for a pretty popular sandwich called a Cuban Sandwich. This week I created and made my own version of a Cuban Sandwich. A few facts about Tampa’s style of a “The Cuban.” It became a very popular sandwich in the Ybor (EE-BOR) City, a very cool old school Spanish neighborhood in Tampa. Here is were Spanish and Italian immigrants migrated to the city, helped built the Cigar industry and helped the area grow.

Luckily I’ve visited Ybor City last year when I went to visit family and friends and see the Giants-Buccaneers game last September. My friend took me to the oldest restaurant in town called Columbia Restaurant. It was has been open since 1905! The food was really good and it was amazing to see all the old school artwork and the original ambiance. I highly recommend going to Ybor City and the Columbia Restaurant if you are ever in the Tampa area. You will not be disappointed, I promise.

The Cuban sandwich is made with roasted pork, either ham or salami, swiss cheese, mustard and a picked on a toasted roll. Below is the recipe for the “Mojo” Pork that we roasted. As always enjoy and Go Giants!

Cuban Mojo Pork for Cuban Sandwiches

3/4 cup fresh squeezed orange juice

1/4 cup olive oil

1/2 cup fresh squeezed lime juice

1/2 orange sliced with peel on

1 tablespoon ground cumin

2 teaspoons dried oregano

2 bay leaves

1 lime sliced with peel on

1 sweet onion peeled and sliced in half-moons

6 to 8 large garlic cloves peeled and smashed

fresh cilantro a handful of leaves

3 to 4 pound boneless pork loin

Kosher salt

ground black pepper

1 cup water

Instructions

  1. Add ingredients to a large plastic ziplock bag. Close bag and gently shake it to mix ingredients.
  2. Close bag and turn over several times to evenly distribute marinade ingredients.
  3. Marinate for at least 4 hours up to overnight. Turn bag over several times while marinating. Remove marinated pork from refrigerator and keep at room temperature at least one hour before cooking. Tip: place marinade bag on a rimmed baking sheet in case it leaks.
  4. When ready to cook, preheat oven to 425 degrees.
  5. Remove meat from marinade bag and place on a baking rack inside large baking pan. Season all sides with salt and pepper.
  6. Pour marinade in the bottom of the pan along with 1 cup water.
  7. Roast at 425 degrees for 30 minutes.
  8. Reduce temperature to 350 degrees and cook for 1.15-1.5 hours or until internal temperature reaches 175 degrees. Baste with marinade several times while cooking. Add more water to marinade if necessary. Note: if you want to pull the pork instead of slicing, cook to an internal temperature of 190 degrees.
  9. Remove to cutting board. Tent with aluminum foil and let rest 30 minutes before slicing.

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