Espresso Rubbed Pork Belly Cuban

Pork belly rubbed with an espresso and cocoa blend is smoked for a deep complexity of flavor and seared until crispy. Crispy pork belly is topped with melty Swiss, a dill pickle chimichurri, maple Dijon and red Fresno chile pepper slices all sandwiched between Cuban Bread and griddled in butter for a fresh take on the classic Cubano.

Pork belly rubbed with an espresso and cocoa blend is smoked for a deep complexity of flavor and seared until crispy. Crispy pork belly is topped with melty Swiss, a dill pickle chimichurri, maple Dijon and red Fresno chile pepper slices all sandwiched between Cuban Bread and griddled in butter for a fresh take on the classic Cubano.

  • 1 Euro-Bake Cuban Bread 
  • 2 slices Smoked Pork Belly
  • 2 Tbps Espresso & Cocoa Rub:
    • 1 cup Medium Blend Coffee, ground
    • 1/4 cup Cocoa
    • 2 Tbsp Spanish Paprika
    • 2 Tbsp Ground Cumin
    • 1 Tbsp Ancho Chile Powder
    • 2 Tbsp Kosher Salt
    • 1/4 cup Brown Sugar
  •  1 Swiss Cheese Slice
  • 2 Tbsp Dill Pickle Chimichurri:
    • 1 1/5 cups Fresh Cilantro, chopped
    • 1 cup Fresh Parsley, chopped
    • 1/2 cup Fresh Oregano
    • 6 Garlic Cloves
    • 2 Tbsp Shallot, chopped
    • 1 cup Dill Pickle, chopped
    • 2 Red Sweet Mini Peppers, chopped
    • 1/4 tsp Red Chile Flakes
    • 2 Tbsp Dill Pickle Juice
    • 1/2 cup Extra Virgin Olive Oil
    • 1/2 tsp Kosher Salt
    • 1/2 tsp Black Pepper
    • 1 tspGranulated Sugar
  •  1 Tbsp Maple Dijon
  •  6 sliced of Red Chile Peppers
  • 1 Tbsp Unsalted Butter