Step 1

Prepare the pork belly:

Step 2

Pulse the fennel seeds, cumin seeds, coriander seeds and peppercorns in a food processor until roughly ground. Mix thoroughly with salt, sugar and orange zest.

Step 3

Place the pork belly on a rimmed baking sheet and generously season with the cure. Wrap loosely in plastic and let cure overnight or up to 24 hours in the refrigerator.

Step 4

Preheat the oven to 325 F.

Step 5

Transfer the pork belly to a roasting dish. Add enough chicken stock or water to cover halfway up the pork belly. Cover the pork with a piece of parchment paper, then wrap the dish in aluminum foil. Cook for 2½ to 3 hours, or until tender when pierced with a knife.

Step 6

Allow to cool until safe to handle, then remove from the liquid and slice into 1/2-inch-thick pieces. Keep refrigerated until ready to use. Any leftover pork belly can be frozen for future recipes.

Step 7

Make the torta cubana:

Step 8

Heat a nonstick or cast-iron pan over medium heat. Cook the pork belly until caramelized on all sides.

Step 9

Spread mayonnaise and mustard on both cut sides of the bread. Place the cheese neatly on one side.

Step 10

Layer the remaining ingredients, including pickled jalapeños, if desired. Close the sandwich.

Step 11

Heat a large nonstick or cast-iron pan over medium heat. Add the butter, then immediately place the sandwich in the pan, pressing gently until the bottom is caramelized.

Step 12

Using a spatula, carefully flip the sandwich and press on the other side until golden and crisp.

Step 13

Cut the sandwich in half diagonally. Enjoy!