Cuban Midnight Toast
Open-faced toast topped with seasoned pork, caramelized onions, and pickled vegetables on crispy bread. Served warm with a tangy-sweet glaze and fresh garnish.
Ingredients
Method
Pat pork dry with paper towels. Thinly slice pork into strips about 1/4 inch thick. Slice onions into thin rings. Mince garlic. Slice pickles into rounds.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season pork strips with salt, black pepper, cumin, and oregano. Working in batches, sear pork for 2–3 minutes per side until browned and cooked through. Transfer to a plate.
In the same skillet, add remaining 1 tbsp olive oil and the sliced onions. Reduce heat to medium and cook, stirring occasionally, for 12–15 minutes until onions are deep golden and caramelized. Add minced garlic in the last minute and stir until fragrant.
Return pork to the skillet with the caramelized onions. Add lime juice and toss to combine. Taste and adjust seasoning with salt and black pepper. Fold in sliced pickles and remove from heat.
Butter both sides of each bread slice lightly. Toast in a skillet over medium-high heat or under a broiler until golden and crispy on both sides, about 2–3 minutes per side.
Lay toasted bread slices on a work surface or serving plate. Divide the warm pork and onion mixture evenly among the toast slices, spooning it over the top.
Top each slice with mozzarella cheese. Return to the skillet over medium heat or place under the broiler for 2–3 minutes until cheese melts and bubbles.
Garnish each toast with sliced green onion. Serve warm immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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