Binging with Babish: Cubanos from Chef


Martin: “Three equal pieces.” Carl Casper: “Lets see what we got.”
Martin: “Right, here we go.” Percy: “Ooh, hot.” Martin: “Ooh, I see.” Percy: “Look at that cheese.” Martin: “Oh my god.”
Carl: “This is the shit.”
Martin: “This is it.” Hey, what’s up, wildcats, and welcome back to Binging with Babish, where, this week, I’m a little under the weather, but that’s not going to stop episode 3 of my sandwich rampage. By popular demand, we’re doing the cubanos from Chef. We’re starting with a bone-in pork shoulder, whose skin we’re going to remove, and fat we’re going to score. And now it’s time to build our brine. We’re going to start with 4 cups of orange juice, 2 cups of water, maybe a half cup of rice wine vinegar, half a cup of spiced rum, half a cup of Kosher salt, maybe a quarter cup of brown sugar, and maybe the most important part: lots and lots of garlic. I’m going to finely mince an entire head of garlic. My advice to you is to buy a garlic crusher, because this is annoying. Add all the garlic to the brine before fruitlessly washing your hands and chopping some herbs. We’re going to use a few stems each of oregano, rosemary, thyme, sage. We’re going to mix all that up with a whisk before adding three bay leaves, because we almost forgot them, and then we’re going to pour this over the pork. Make sure that it’s fully submerged in the liquid before covering and refrigerating for a bare minimum of 12 hours. This is a good time to work on your grilled cheese game, but we’ll cover that in my Patreon. It’s the next day and it’s time to make Mojo marinade. We’re starting with about half a cup of olive oil, to which we’re going to add the juice and zest of three oranges Just make sure that your hands aren’t slippery when you’re zesting them–oop. We’re also adding the zest, juice and squished carcasses of six limes, making sure to squirt just a little bit directly into our eyes. Then it’s another few tablespoons of chopped fresh oregano, along with a solid half cup of chopped green soap, or as it’s otherwise known, cilantro. We’re also adding maybe a quarter cup of chopped mint leaves. Another whole head of fresh garlic, finely minced, a few heaping pinches of salt and freshly ground pepper, and two tablespoons of freshly ground and toasted cumin, that we’re going to whisk together. Remove our roast from its brine, pat dry and get ready to smother in citrus and give it a shoulder rub. Heh, a shoulder rub, ladies and gentlemen. Groove out a little bit to the music like John Leguizamo does in the movie, not as well of course. Cover again and refrigerate again for a minimum of two hours. Once those flavours have had the chance to get to know each other, we’re going to place our roast on a wire rack on a rimmed baking sheet. Baste with the marinade and roast at 350°F for about two and a half hours or until it registers 165°F, and smells like a symphony of citrus and garlic. Hack off a piece for tasting like they do in the movie and freak out a little bit over how incredibly good it is. Babish: “Oh my GOD…Ohmigod…” “Ohmigod…OH my GOD…what–?!?” Turn the roast around so your audience can’t see how much you’ve eaten of it, and if you’re able, try to get your hands on some real pan cubano, it really makes the difference in this sandwich. Make sure your plancha is ripping hot, and it’s time to toast the inside of our sandwiches. We’re going to melt some butter, and place the loaves face side down until brown and crispy. You can see in the background I’m frying up some ham and our slices of roast pork, that we’re then going to layer on the bottom of the sandwich, topped with two slices of ham, two slices of swiss cheese, place a good smear of yellow mustard on the top half of the bun, top the cheese with three thinly sliced dill pickles, smear the top of the sandwich down with butter, lay some butter down on your plancha and pressssssss….. …that’s awesome. Remove from the plancha once browned and crispy and the cheese is melted, slice on the diagonal, tear it apart, and dig in. Now this was far and away one of the best sandwiches I’ve ever had in my life, one of the best THINGS I’ve ever had in my life, but then again I’m a sucker for cubanos and Jon Favreau.

100 comments on “Binging with Babish: Cubanos from Chef”

  1. WiteHispanic says:

    my name chef

  2. M Salman Al farisi says:

    Hey, have you seen chef?

  3. SAPTARSHI SARKAR says:

    Did u know how to read minds coz i always wanted this reciepe

  4. Person of marshmallow says:

    sandwich rampage

  5. leung says:

    I tried this and I have to say: I was a bit underwhelmed by it. When I took the first taste from the meat fresh out the oven I had a similar reaction like Babish: The citrus, the herbs, the garlic… the combination is spectacular. But the flavor is mainly in the crust and doesn't really penetrate the meat. So after I followed the construction of the sandwich faithfully and took a bite, hardly any of the flavors really came through. The bread, the pickles and the cheese completely masked it. To me it basically is a glorified ham and cheese sandwich. I ate some of the meat with a reduction I made from the mojo marinade, some fried potatoes and putter poached veggies and it was infinitesimally better. I have to figure out a way to make the flavor penetrate the meat, so you have a similar flavor explosion when you take a bite from the sandwich.

  6. Stredwor Rowderts says:

    Oh yeah yeah

  7. hurB says:

    He doesn’t know it but he will be on the Netflix show with Jon favreau

  8. Dusty Black says:

    audio starts at 0:14

  9. Senpai says:

    Best thing about living in Miami is that I can go to a cafeteria and pick one up.

  10. pretty wahine says:

    Mouthwatering

  11. Makenzi Harrison says:

    Sick babish kind of sounds like h jon benjiman

  12. Rafal D says:

    I don't know what i did wrong but i didn't have much flavor. Left it over night in the brine.

  13. RedstoneOblivion says:

    I love a good cuban. Watching this makes me miss the cafe by my old house, they had the best ones!

  14. Golden Boy says:

    Chef?

  15. BASED POPPA PUMP says:

    I thought my headphones went bust. And bought a new pair.

  16. Black Heart says:

    Oliver Babish, Jewish dude eating pork. I thought Jews and Muzzies don't eat Oink Oink…

  17. XxSashaxX says:

    Can you pls make spaghetti tacos from icarly

  18. whisperienced says:

    I literally have like five of those ingredients but that movie made me want to make them so bad. It literally looks like the best sandwich I'll take him at his word until I can afford all of that produce.

  19. Randy Nguyen says:

    "a Shoulder Rub…. heh" – THIS IS NOT SUPPOSED TO BE FUNNY BUT WHY AM I LAUGHING SO HARD

  20. Joe Parent says:

    Any tips to make carnitas with that marinade? I'm trying to experiment with slow roasting!

  21. InfectedBladezz says:

    Watching a cooking video
    Me thinking I’m gonna cook it:
    Brain: No, I don’t think I will

  22. John Falk says:

    Really? Fuck you YouTube. Why do you allow these shit head companies to piss all over relatively small creators. Babish is large now but back then he wasn’t as big. Even if he was big you still suck. Fair use.

  23. Joe Quinonez says:

    I have never considered subbing to a patreon before until watching this video. I was watching the Chef Netflix show and watched your episode and found your channel and have not stopped watching

  24. Edi Kruise says:

    I'm muslim and not eat pork, is there any substitute beef part for this recipe..

  25. Paul Schroeder says:

    Ahh ive seen it but..im hungry.

  26. Caleb Pearl says:

    Following this recipe to a T. Have the pork sitting in the mojo right now. Can't wait to have these. So stoked.

  27. Master Pieces says:

    Why pork. Why sir. Stop with the damn pork

  28. Archie STONOR says:

    MY NAME CHEF

  29. Volvagia´s Blaze says:

    wait, Babbi, John favreau is your bro now, so can't he like make sure that they don't copystricking your ass?

  30. Doug says:

    Here's a tip for anyone looking to make good latin food, make Cuban food. It's all peasant food so it's very simple and straight forward while also being some of the best food in all of Latin America(the best if you ask me, but I'm Cuban so I'm slightly biased)

  31. Toffee Kyoot Ripple-Fuzzypants says:

    Argh. I haven’t had a good cubano since I became vegetarian. Your sandwich looked delicious.

  32. LowReedExpert1 says:

    Hey folks, as some folks have pointed out in the comments the marinade doesn't always soak through the whole roast leading to some bland pork near the center.

    Solution I found that worked isn't o cut the roast of the bone (keep the bone) then cut the pieces long ways so that they are thinner long pieces (Think like 2X2XLength of roast, consistent large pieces will help with cooking . Marinate it all, bone included, and when the whole marinating process is done, tie the meat back to the bone and roast.

    Man, I tell you every single morsel of that baby was super tender and packed with flavor.

    It's more work, but no risk in bland sections, also, marinate on the long side of time, I did like 19hr, and 4 hours, on the two steps in the vid

  33. Sky_stider223 says:

    Oh god
    That looks awesome

  34. TwistyMcYeet says:

    Oh good, I thought my headphones were fucked

  35. Paul Perreira says:

    Where’s the cafe con leche?

  36. XGN RIFFS says:

    Is it just my head phones or for the first like 20 second of the video the was no audio

  37. Daniela Dean says:

    my nama chef

  38. Daniela Dean says:

    have you seen chef?

  39. SlayerOfPlayers says:

    🇨🇺🇨🇺🇨🇺

  40. Mateo Hurtado Statz says:

    Yo what happened to the volume fkr the first bit

  41. Dom L says:

    These sandwiches are the only thing that keeps me in Florida.

  42. Brian says:

    Wooooow you had to science the intro??? Wasn't some of the cast of chef on your show?! That's fucked up!

  43. Kimathi Washington says:

    A sick babish sounds like a healthy Bob Belcher

  44. WolfsbaneFilms says:

    Ok seriously? Babish has done a collaboration with Jon Favreau himself about this exact film and Jon even gave him a prop from the film. And yet some company decided it’s still necessary to censor the clip at the beginning. 🙄🙄

  45. wdirtymonkey says:

    Hey guys I’m making these today, excited!

    What kind of mustard do you need?

    I can get Dijon and basic hotdog yellow

  46. immoralq says:

    Chopped green soap is known here as coriander.

  47. Cole Hobbs says:

    you should make the sluzzle worst from amazing world of gumball

  48. Kameron Landis says:

    I really need to stop watching these videos while hungry.

  49. homestyle mike says:

    I actually really like the cooking of the ham before throwing on the sandwich i love cubans but one of the things i dont like about it is the cold ham with the pernil. I think ur idea of cooking the ham would taste much better

  50. D-LO 305 says:

    From a dude that lives in Miami and has eaten the best Cuban sandwiches…..great job! That looks amazing

  51. Jay Kellywood says:

    Can I use rum extract instead of actual rum?

  52. Hollow Kanti says:

    I never cut that fat off when I do the shoulder and I slow cook it til its shreddable. I've never heard of slicing it.

  53. Anthony E says:

    i deadass watch this movie like a hour before seeing this video

  54. lillithdv8 says:

    This is one sexy dish… and the sandwich looks good too

  55. NessaMarks says:

    The thing is I remember watching this video when the audio was still working so I just thought I was going crazy.

  56. Kelsey . Elise says:

    This is beautiful *tear

  57. William Shaulis says:

    HAVE YOU SEEN CHEF, MY NAME CHEF
    ahhhh, those were the good ol' days

  58. Chris Kinne says:

    I cant like this enough!!!!!!!!!

  59. Daphne Wood says:

    Yummmmmmmmmm

  60. neruoue123 says:

    What's up with that silent entry?

  61. pieman7414 says:

    mfw the clip is still on the spanish version

  62. Cam and Minnepeg says:

    This is my all time favourite sandwich. When I first moved to Chicago from the middle of nowhere I ate a Cuban sandwich every day for like 3 weeks from a joint down the street from my job lol. My mind was blown.

  63. Eric Fouch says:

    You ever had real Cuban bread in Forida?

  64. R M says:

    Yeah… that’s not a Cuban Sandwich. That’s a sandwich similar to a Cuban. Tons of errors but the major one is it requires salami.

  65. Rainbow Goddess says:

    I have 2 hours til my dealer gets here, this is what I'm doing.

  66. S Giminez says:

    … when will you make the grilled cheese sandwich from Chef?

  67. gabe gamer says:

    You need “naranja agria” not orange juice!!!

  68. Tom says:

    I’m just one guy. What do I use if I dont want to buy (of freeze) an entire pork shoulder ?

  69. pseudochef07 says:

    Dude what to replace when you don’t have pan cubanos readily available

  70. PG III says:

    It’s definitely a “Cuban Sandwich” NOT a “Cubano”

  71. JohnnAY says:

    At the start of the video I didnt hear the audio and put the volume at max and put next my ear

    the phone: WELCOME BACK TO BINGING WITH BABISH

  72. RUhere4the TRIGGERING says:

    I thought you said "spiced rum"

    Than you poured Captain Morgan (trash) in the recipe lol.

  73. sayntfuu says:

    Left hand was twitching while grabbing the second half. Verdict: amazing.

  74. jbot91 says:

    Wasnt there eggs in the marinade?

  75. Rift31 says:

    Watching this while starving

  76. Helene Louise Emma Sarr says:

    I think i'm in love with you.

  77. McRibs says:

    What is an alternative to rice whine vinegar and spiced rum?

  78. Senpai Jecho says:

    I remember I prepared this roast (no sandwich, ha) for christmas and my whole family went insane on how good it was fjdskfjlsd

  79. Phillyated20 says:

    Is all salt in the usa kosher salt?Never seen a recipe from there where it doesnt say kosher salt

  80. Nick Harshman says:

    I only have clear rum, should that work

  81. And I oop says:

    What's up with the audio

  82. WushenSnake says:

    @babish your video got copyright striked

  83. Egg Baby says:

    Made this for the first time for my MIL’s bday. Huge success! Honestly so good I was blown away.

  84. Cleansed_In_Pestilence _ says:

    2:31 he can't believe he made it, that's how you know it's good

  85. Leehiro says:

    Ihiyhihiyhihi Ich weiß auch nicht wie ich das gemacht hab

  86. SpooSpa says:

    “Chopped green soap” 😂😂 right there with you brother.. I’ve got that weird thing that makes my tastebuds think it’s soap too.

  87. Mateja says:

    For such a mediocre movie it sure has loads of internet cred.

  88. When you make a chanel to comment says:

    If you wash your hands with a metal spoon, do this by rubbing it like soap against your hands, it takes away the smell ( I think this only works with stainless steel) you can also get this special egg looking thing that you wash your hands with to stop it smelling of garlic

  89. Troy Smith says:

    Cilantro = “chopped green soap”
    Yes, thank you for acknowledging.

  90. Christopher Solo says:

    Dude, you're so funny and sarcastic and you make the most mouth-watering foods. This is awesome content!

  91. Persephone0110 says:

    Cubanos are amazing! & back to the kitchen I go to make them!

  92. HamburgerTime says:

    You guys seen Chef??

  93. jdlp says:

    You sound hungover as shit

  94. Monochrome Fox says:

    Mmm. Some faceless company claimed a fair use of a movie made by a celebrity you have a working relationship with. How delightful.

  95. omar saad says:

    Just asking, if I don't eat pork what whould be the closest meat to it in taste?

  96. Jessica Gonzalez says:

    We Cubans do it differently: (just for the pork though, we don't have Cuban sandwiches in Cuba, Medianoche yes, cubanos no)
    Mojo:
    Sour Orange, Cumin, Salt, GARLIC (lots).
    Pork:

    Stab the devil out of it, and get the mojo in the crevices.
    Leave overnight.

    Start cooking at around noon and enjoy your pork by 9pm or something like that 🙂

  97. Scott Rodgers says:

    Creating a better version of this sammich is my goal in life
    I haven't even had a Cubano, but I won't stop researching until I know that I can make the best one that had ever touched my taste buds

  98. awg6397 says:

    I hit subscribe as soon as you said "green soap" hahahaha

  99. Rey D says:

    Dude I love you and you channel, with that being said, where did you get this recipe? As a Cuban American growing up with Cuban food, I have to say this is far from being a Cuban sandwich. But aside from that, u do kick ass! 🖖🏼

  100. KFD Josh says:

    Babish I don’t have the gene that makes cilantro taste like soap so I love it haha

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