Pork belly cuban sandwich


Havana, ooh na-na-na! Take a mouthwatering gastronomical trip of Cuba with this #Delicious pork belly sandwich.


pork belly

1kg Eskort Pork Belly Roast

coarse salt

To assemble

15ml (1T) Dijon mustard

60ml (¼c) butter

4 hot dog rolls

50g Emmental cheese

50g white cheddar cheese

60ml (¼c) sliced dill pickles

olive oil for toasting


80ml tangy mayonnaise

80ml double thick Greek yogurt

10ml (2t) lemon juice



  • Preheat the oven to 200ºC. Grease a roasting pan with nonstick spray.

Pork belly

  • Remove the rind and season the belly with coarse salt.
  • Roast for 2 hours until soft, juicy and golden.

To assemble

  • In a small mixing bowl, mix the butter and Dijon mustard into a paste.
  • Spread the mustard mixture on the hot dog rolls and top with two cheeses.
  • Add sliced pickles and pork belly.
  • Heat some olive oil in a frying pan over a moderate heat.
  • Toast the sarmie until the cheese has melted and the bread is golden.
  • Use the mayonnaise sauce as a dipping sauce with your sarmie.