Char Siu Cubano (Cantonese x Cuban)

Method

1. In a bowl, mix most of the hoisin, the soy sauce, half the honey, the five-spice, garlic and Shaoxing wine, add the pork, coat it well and refrigerate for 30 min. Overnight gives an even deeper flavour.

   Add in this stepPork shoulder, cut into 2 cm thick strips 240 gHoisin sauce 2¼ tbspSoy sauce 1 tbspHoney 2 tspFive-spice powder 1 pinchGarlic, minced 2Shaoxing rice wine (or dry sherry) 2 tsp

2. Toss the cucumber with the rice vinegar, sugar and salt and leave it to pickle while the pork roasts. Squeeze it dry before using.

   Add in this stepCucumber, very thinly sliced ½Rice vinegar 2 tbspSugar 1 tspSalt 1 pinch

3. Preheat the oven to 200 °C, line a tray with parchment, set a rack on it and lay the pork on top. Roast for 20 min, then mix the remaining honey with 1 tablespoon of leftover marinade, brush it over and roast for 5 min more, until the edges are lightly charred and caramelised. It is done when the thickest part has no pink (71 °C); rest it for 5 minutes, then slice thinly.

   Add in this stepHoney 2 tsp

   oven

4. Stir the remaining hoisin into the mustard to make hoisin mustard. Split the bread, spread it on both cut sides, and layer the pickled cucumber, char siu, ham and Swiss cheese; close.

   Add in this stepYellow mustard 1 tbspHoisin sauce ¾ tbspCuban bread or soft baguette, 20 cm lengths 2Sliced cooked ham 100 gSwiss cheese, sliced 80 g

5. Butter the outside of the bread thinly, heat a 28 cm pan on medium-low heat and press the sandwich under a heavy pan for 3 min; flip, press again and cook for 3 min. It is ready when the cheese has melted and the crust is crisp. Cook in 1 batch(es); keep the heat moderate, as the honey burns easily.

   Add in this stepButter, softened 2 tbsp

   medium-low heat

6. Cut on the diagonal and serve warm.