Cuban Sandwich Dip

Preheat oven to 400 F.

Place aluminum foil on a rimmed baking sheet and place the pork loin on top. Rub the entire pork loin with olive oil. Sprinkle 2 teaspoons of salt, the garlic powder, cumin and pepper all over the pork. Put pan into the oven. Roast the pork for 20-25 minutes (or about 20 minutes per pound). Then broil for about 3-5 minutes to ensure the top is nice and brown. Take it out and let it rest for 10 minutes.

After it has rested, slice and dice the pork into bite size pieces. Reserve the juices that are left on the baking sheet. You will use it in the dip.

Set aside an 8 x 8 casserole dish.

Heat a large sauté pan to medium high heat. Add your oil and onion. Sauté until the onions are translucent. Add your garlic clove, diced ham and honey. Stir it around to heat through.

Add your diced pork and relish. Next, add your cream cheese. Using a wooden spoon, break it up in the sauté pan to help melt it through the ingredients. Add a teaspoon of salt.

Once the cream cheese is completely melted. Add your mustard, heavy cream, leftover pork loin juices and 1 1/2 cups of shredded Swiss cheese. Stir it all together until completely combined.

At this point, transfer the dip to the 8 x 8 casserole dish. Sprinkle the rest of the Swiss cheese on top. Place in the oven and broil until browned on top.

Take out the casserole dish and sprinkle the chopped chives on top. Crush the pork rinds in your hands and sprinkle it over the dip.

Serve with plantain chips or a sliced and toasted baguette.