Movies have always had the power to inspire us, and for me one of the most inspiring things about movies is the music and the food that we see on screen. From lavish feasts to simple street food, movies can take us on a culinary journey that leaves us craving more. One such movie that has left an indelible mark on my culinary imagination is “The Chef” – a heartwarming film that tells the story of a chef who sets out to reinvent himself and his career by starting a food truck business.
One of the most memorable food scenes in “The Chef” is the one where the main character, played by Jon Favreau, prepares a mouth-watering mojo pork and then stacks up the cuban sandwich. The scenes are shot in such a way that you can almost smell the sandwich and feel your mouth watering as the ingredients are piled high on the bread.
The Cuban sandwich, also known as a Cubano, is a classic sandwich that originated in Florida in the early 20th century. It is made with ham, roast pork, Swiss cheese, pickles, mustard, and sometimes salami, all layered between two slices of Cuban bread and then pressed and grilled until crispy and golden brown.
The roasted mojo marinated pork and sandwich for the movie was created by LA Korean-fusion food truck O.G., Chef Roy Choi. The Jon Favreau movie Chef (2014) was loosely inspired by Roy Choi and the food truck movement. Choi worked as a technical advisor to Favreau on cooking and restaurant scenes and appears in the end credits. I caved into my cravings and recreated this roasted pork and iconic sandwich using Chef Roy Choi’s recipe.
Print
Roasted Mojo Marinated Pork
- Total Time: 3 hours 15 minutes
- Yield: serves 6
Description
Recipe is straight from the movie The Chef. The mojo marinade is full of citrus, fragrant herbs and bold garlic which compliments the pork. Reserve the discarded marinade, you’ll need it create a sauce for serving and reheating for cuban sandwiches. Recipe for the Cuban Sandwich in separate recipe post. So the next time you’re feeling inspired by a food scene in a movie, don’t be afraid to try your hand at recreating it in your own kitchen. Who knows, you might just discover your new favorite dish!
Ingredients
- 4 lb pork shoulder or pork butt (boneless)
- 3/4 cup extra virgin olive oil
- 1 cup cilantro / coriander, lightly packed
- 1 tbsp orange zest
- 3/4 cup orange juice, fresh
- 1/2 cup lime juice
- 1/4 cup mint leaves, lightly packed
- 8 garlic cloves
- 1 tbsp fresh oregano leaves, packed (or 1/2 tbsp dried oregano)
- 2 tsp ground cumin
- 1 tsp salt
- 1 tsp black pepper
Mojo Sauce
- 2 tbsp lime juice
- 1/4 cup fresh squeezed orange juice or 1 tbsp granulated sugar or coconut sugar
- salt & pepper
Instructions
- For the marinade combine all ingredients in food processor, except the pork shoulder, pulse until combined. It does not have to be pureed, thicker chunks are ok.
- Place pork shoulder or butt into large ziplock bag, our marinade over. Press air out of ziplock and seal. Place bag in a large bowl or shallow glass pyrex and set in fridge overnight and flip bag once after about 8 hrs.
-
Remove the pork from the ziplock and set aside to get to room temperature (about 1 hour). Reserve the marinade and set aside for making mojo sauce.
- Preheat oven to 425 F.
- Roast uncovered for 30 min. If there are juices in pan, use them to baste.
-
Reduce heat 375°F and roast for another 1 1/2 – 2 hours, until the internal temperature reaches 160°F (use a meat thermometer). Continue to baste every 30-40 min if there are juices.
-
Once this temperature is reached the pork is cooked ready for slicing! Remove from the oven and place on a platter or cutting board. Loosely cover with foil and allow to rest for 20 minutes before serving.
- Mojo Sauce: pour marinade in sauce pan, bring to a boil, stirring frequently. Reduce heat to a simmer and add in fresh limes, oj or sugar, salt and pepper. Stir for another 5 minutes to slightly thicken. Remove from heat, set aside and serve immediately with sliced pork or allow to cool and store in air tight container
Notes
- Can use cooking twine to secure pork butt together more for easier slicing. When the bone is removed sometimes there is some “floppy-ness” and can result in uneven roasting. Be sure to cut the twine off before serving.
- Prep Time: 15 min
- Cook Time: 3 hours
- Category: Entree
- Method: Roast
- Cuisine: Latin
Cuban Sandwich
- Total Time: 25 minutes
- Yield: 1 1x
Description
Every time I watch or even think about the movie The Chef I can’t these Cubanos off my mind. Inspired by the actual recipe from the movie by Chef Roy Choi these Cuban Sandwiches (or Cubanos) are a delicious and satisfying meal that is perfect for any occasion or season. Whether you’re staying in or hosting a casual lunch or dinner this quick and easy sandwich will be sure to satisfy.
Check out my IG for a full visual video reel on assembling this perfection of a sandwich.
Ingredients
- 2 thin slices baked ham, warmed in skillet
- 2–4 thin slices Mojo Marinated Pork (refer to recipe in this post) , warmed in skillet with mojo sauce
- 6” long fresh white baguettes, cut in half
- melted butter, for brushing baguette tops
- yellow american mustard
- 2 thin slices Swiss cheese
- sliced dill pickle rounds
Instructions
- Heat panini press. Spread mustard on both cut sides of baguette. Heat up sliced ham in skillet, for a few minutes, moving constantly and place on one of the sliced baguettes. Next heat up sliced mojo pork (that has already been toss in mojo sauce) for a few minutes then add to the other sliced baguette half.
- Continue layering of swiss cheese and as many pickles as your heart desires, I like every inch covered. Close sandwich and butter top of baguette before placing on panini press.
- Add some additional weight to the press by carefully folding a kitchen towel a few times and pressing down to level out the top. The top of the press will be hot, hence the towel, be careful.
- Once you see the cheese is melted on the sides and tops are toasted remove and set aside for about 1 minute before cutting.
Notes
- the quality of the baguette makes a big difference, if too hard or dry it will crumble under the press
- the type of ham impacts the taste, typically a boiled or standard cooked ham is used. A prosciutto cotto could also work, lean away from smoked, honey or maple versions.
- some Cubano versions include salami, typically found in parts of Florida. If this sounds good go ahead add it!
- Prep Time: 10
- Cook Time: 15
- Category: Lunch
- Method: Panini Press
- Cuisine: Sandwich