You’ll Need
For the Mojo Pork
500g pork tenderloin
2 tbsp orange juice
1 tbsp lime juice
2 garlic cloves, finely grated
1 tsp dried oregano
½ tsp ground cumin
½ tsp sea salt
For the Sandwiches
4 brioche sub rolls
8 slices cooked ham
8 slices Swiss cheese
8 dill pickle slices
2 tbsp yellow mustard
25g softened butter
Optional but dangerous
Plantain chips
Extra pickles
A cold Cuban lager
Method
Mix the citrus juices, garlic, oregano, cumin and salt and rub it over the pork.
Marinate in the fridge for at least 2 hours.
Preheat your air fryer to 190°C and air fry the tenderloin for 16-20 minutes.
Remove it when the centre reaches 75°C, rest for 8 minutes and slice thinly.
Split the rolls and layer in the mustard, pork, ham, pickles and Swiss cheese.
Close the rolls and spread the outsides with softened butter.
Wrap loosely in foil, place in the basket and set a small heatproof dish on top.
Air fry at 185°C for 6 minutes, then remove the foil and weight.
Cook for 3-4 minutes more until crisp, pressed and melted.