Recipe: Pan Con Lechon (Cuban Pork Sandwich)

PAN CON LECHON (CUBAN PORK SANDWICH)
Servings: 1

10 inches of Cuban; Italian or French bread
4 to 6 oz thinly sliced cooked (roast) pork
1 very small onion; thinly sliced
2 to 3 tbsp mojo (recipe follows)
1 tbsp butter; room temperature

Slice the loaf lengthwise and pile everything on, except the butter. Heavy on the Mojo.

Then, lightly butter the outside of the sandwich and cook it over medium heat, flattening it with a spatula. Cook both sides until crusty. Add more butter as desired.

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MOJO (PUERTO RICAN-CUBAN GARLIC SAUCE)
Servings: about 1/2 cup

1/2 cup olive oil, good quality
4 to 6 cloves garlic peeled, crushed
1 good squeeze lemon or lime juice
pinch of salt

Put all ingredients into a blender or mortar and blend till smooth. Adjust the amount of salt or juice to taste.

VARIATIONS:
Add a little squeeze of orange juice for an authentic sour orange flavor.
Add a little dried oregano.
Add a little water or chicken stock to the sauce to thin it out a bit if you like.

NOTES:
This sauce (pronounced MO-ho) is used in Puerto Rico and Cuba as an accompaniment to tostones, deep-fried plantain chips. Mojo can also be used as a simple marinade for pork.