Name: Gordon Ramsay Makes Cubano Sandwiches in Havana
Uploaded: 2025-06-19T16:55:20.000Z
Duration: 11 min 28 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Now, whilst in this beautiful country and being in the middle of Havana, how could I not give you a Cuban-inspired Cubano sandwich?

This thing is off the charts, but more importantly, I've learned so much this week from the Cuban people, the resourcefulness, but more importantly, just the sparsity of ingredients.

But when you get your hands on them, it's second to none, and that noise in the background is normal.

Look, those beautiful 1950s old-fashioned cars is what makes up this beautiful country's  Right, Cubano.

I've had many of these, as I'm sure you have, so I'm going to sort of change this thing up a little bit with a local honey from the Caribbean bee that has no sting but a lot of flavor.

The honey, it tastes like mango, and inside that I've got a little bit of tobacco, a little bit of chili in there.

First, let's start roasting my peppers and onions.

The most exciting thing about cooking this way down here is just let the flavors do the  Really important.

Peppers, I like to start off just going all the way around, and that way we just cut around the seeds.

Don't over-trim these things, just keep them centimeter thick.

The secret here is in the amazing flavor of that grill.

Now, if you look behind me, I've got that, what they call the lechon.

It's been on there for literally 12 hours, and it's cooked hammock-style, wrapped in banana leaves, and I promise you, the flavor is incredible.

So, open up the onions, and then get the peppers in there, and rub that with a little bit of olive oil, salt, pepper, and I've got little, tiny bits of garlic here.

All you do is just take the garlic and just squash, and lightly crush the garlic.

I want to squeeze all that beautiful, sour tartness of that juice over those peppers.

And what this does now is start to sort of marinate the peppers and the onions.

Give that a really good mix to get that really nice and crispy.

We've got some of that tobacco-flavored honey with our chile and the beautiful little peppers.

Again, slice round, and let the flavors do the talking.

Again, look, it's not even cooked yet, but you can see the kind of flavors we're going to get from there.

I want it colored beautifully, caramelized.

So, this pig has been roasted for literally 14, 15 hours, and it's been cooked hammock-style.

And then it's been wrapped in the banana leaves and just literally swung.

So, throughout the cooking process, you get the rope.

And you just sit here in front of the water, and you just pull up and let go.

And come on, that has to be the most glamorous pig anywhere in a hammock.

So, it goes across slowly, roasts, and just swings all day long.

And now, I want to get some crispiness on the bread.

I want to make a nice, beautiful, big sandwich.

Get this right, and honestly, it's like no other.

It's always seasoned on the crust, but put some salt and pepper onto the bread and get that beautifully frying.

And then from there, start shredding that beautiful lechon.

I've got some nice slices from the shoulder.

And then that's mixed with all that beautiful pork fat.

So, by pulling it like this, crisping that up.

Again, touch more salt, a touch of pepper, and just a little drizzle of that spicy honey.

And with the tobacco flavor and that chile in there, it just lifts this pork like no other.

The nice thing about this is you don't need expensive cuts.

I've got a little bit of the shoulder here, a little bit of the butt, a little bit of the neck.

And look, get that really nice and crispy.

You can see that is the start of a beautiful Cubano.

That pork is getting all nice and crispy.

And this is where the Cubano goes up a notch.

I'm going to get some really nice mustard, okay?

And I'm going to spread the mustard on top of my toasted baguette.

Because this is a beautiful honey mustard, and it's so delicious.

But I don't like that raw sort of flavor from that mustard.

So I go back into the pan now and caramelize that mustard and just literally get that on there.

And then a little lime and zest over those peppers.

So I'm going to make this a really nice, fragrant Cubano.

And honestly, just that freshness at the end is just incredible.

That lime and the zest is just beautiful.