Prática de Shadowing: Gordon Ramsay Makes Cubano Sandwiches in Havana - Aprenda a falar inglês com o YouTube
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Now, whilst in this beautiful country and being in the middle of Havana, how could I not give you a Cuban-inspired Cubano sandwich?
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Now, whilst in this beautiful country and being in the middle of Havana, how could I not give you a Cuban-inspired Cubano sandwich?
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This thing is off the charts, but more importantly, I've learned so much this week from the Cuban people, the resourcefulness, but more importantly,
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just the sparsity of ingredients.
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But when you get your hands on them, it's second to none.
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And that noise in the background is normal.
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those beautiful 1950s old-fashioned cars is what makes up this beautiful
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country's dna right cubano i've had many of these as i'm sure you have
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so i'm going to sort of change this thing up a
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little bit with a local honey from the caribbean bee
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that has no sting but a lot of flavor the honey it tastes like mango and inside
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that i've got a little bit of tobacco a little bit
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of chili in there first let's start roasting my peppers
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and onions there's no frills here the most exciting thing about
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cooking this way down here is just let the flavors do
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the talking really important peppers i like to start off just going all the way around
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and that way we just cut around the seeds
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don't over trim these things just keep them centimeter thick the secret here is in the amazing flavor of
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that grill now you look behind me i've got
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that what they call the lechon this is a beautiful slow
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roasted pig it's been on there for literally 12 hours
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and it's cooked hammock style wrapped in banana leaves
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and i promise you the flavor is incredible
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so open up up the onions and then get the peppers in there
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and rub that a little bit of olive or salt pepper and I've got little tiny bits of garlic here.
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All you do is just take the garlic and just squash and lightly crush the garlic.
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I'm going to slice it, roast it whole.
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It's so beautiful, really beautiful.
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On and then in.
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This is a sour orange, okay?
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Again, unique locally here.
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I wanna squeeze all that beautiful, sour tartness of that juice over those peppers.
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And what this does now is start to sort of marinate the peppers and the onions.
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Give that a really good mix.
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Take that really nice and crispy.
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And get some of that tobacco-flavored honey with that chile and the beautiful little peppers.
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Again, slice round.
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And let the flavours do the talking.
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So, in, mix.
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I love making sandwiches like this.
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Again, look, it's not even cooked yet, but you can see the kind of flavours we're going to get from there.
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Into the pan, an absolute piping hot pan.
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I want it coloured beautifully.
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Caramelised.
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Now, I'm going to slice my pork.
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Over to the pig.
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So this pig has been roasted for literally 14, 15 hours, and it's been cooked hammock style.
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So it's so tender.
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And then it's been wrapped in the banana leaves and just literally swung.
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So throughout the cooking process, you get the rope, that's why it's called a hammock, and you just sit here in front of the water and you just pull up and let go.
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Pull up and let go.
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And come on, that has to be the most glamorous pig anywhere in a hammock.
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And look at it, it's beautiful.
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So it goes across slowly, roasts, and just swings all day long.
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Now a little touch of olive oil.
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Beautiful.
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Now I want to get some crispiness on the bread.
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Again, hot olive oil.
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Get that bread.
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I want to make a nice, beautiful, big sandwich.
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So this thing is like a meal for two.
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Get this right, and honestly, it's like no other.
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Now, season the inside of the bread.
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Really important, by the way.
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It's always seasoned on the crust.
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But put some salt and pepper onto the bread, get that beautifully frying.
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Look at that.
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Oh boy.
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And then from there start shredding that beautiful lechon.
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I got some nice slices from the shoulder and then that's mixed with all that beautiful pork fat.
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And look, open that up.
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I want to get it nice and crispy, Okay, so by pulling it like this, crisping that up.
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Again, a touch more salt, a touch of pepper, and just a little drizzle of that spicy honey.
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And with the tobacco flavor and that chile in there, it just lifts this pork like no other.
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Now, have a look at this.
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Look.
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Get this pork really nice and crispy.
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The nice thing about this is you don't need the expensive cuts.
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This is the sort of.. the cheap cuts.
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I've got a little bit of shoulder here, a little bit of the butt, a little bit of the neck.
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And look, get that really nice and crispy.
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Bread toasting up nicely.
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You can see that is the start of a beautiful Cubano for those peppers.
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That pork is getting all nice and crispy.
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Look at the bread.
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Again, nice and crisp.
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And this is where the Cubana goes up a notch.
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I'm going to get some really nice mustard.
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Okay.
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And I'm going to spread the mustard on top of my toasted.
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You can hear how crispy that is, the baguette.
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Now I'm going to do this both sides.
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Why?
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because this is a beautiful honey mustard and it's so delicious
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but I don't like that raw sort of flavor from
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that mustard so I go back into the pan now and caramelize that mustard
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and just literally get that on there and it just creates this amazing layer.
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Look at those peppers.
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Beautiful.
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Really nice and crisp.
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They're ready to go, they come off, and then a little lime and zest over those peppers.
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Lime zest, so I'm going to make this a really nice fragrant Cubano.
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Lime squeezed over and honestly just that freshness at the end is just incredible.
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That lime and the zest is just beautiful.
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now look at my uh my pork oh my lord crispy delicious and check this out
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that beautiful caramelized mustard and that puts another layer on there okay we've got my base
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look at that that's so good oh my lord that is so good first off some lettuce
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I just want a touch of texture under here in down
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and on and use the center you're only doing this once
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so make it very special so I love using these little hearts of this little cause lettuce
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then from there I'm going to start the build up that crispy pork okay get that on there Oh my goodness.
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It's so good.
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Beautiful.
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Lots of pork, okay?
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That's the essence here.
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And this is where it starts going up a level.
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Get your onions, peppers, garlic, and sit that on top.
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Try and lay the peppers out so they sort of go red, green, red, green.
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And look at the colors there. So beautiful.
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You see those tiny little speckles of garlic.
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The garlic is so sweet at that age.
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And we've got the peppers the honey laced with
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that tobacco just drizzle that over and just let
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that seep in now a secret ingredient this is a local pollen it's a bee pollen
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and it's from these incredible caribbean bees i'm just going to sprinkle the pollen inside
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and it's going to give this sort of acidic lift to this Cubano.
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It is so good, honestly.
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Finally, bring the heat down.
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I've got some lovely pickled cucumber here, lightly drain them, and then just sit that, intertwine it a little bit,
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sort of lift up the onions and the garlic and just hide that beautiful pickling.
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Look at that.
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I mean, we haven't even finished this sandwich yet, and look Look how good it looks.
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Right, the final coat of arms is the gouda.
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Gouda is a staple in a Cubano.
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So take your slices of gouda or gouda, depending where you are, sit that on top of your bread.
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Give it a touch of seasoning.
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Press that in.
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And just go back into the pan, literally, for 30 seconds.
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I call this the cheese skirt.
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And it is just incredible because, look, this gouda, gouda, melts.
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And we have this beautiful,
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cheesy, delicious, incredible finish to the sandwich. And look. That is ready.
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that's my glue that literally sticks this beautiful cubana together push that down as that gouda
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firms up it sticks the whole sandwich together
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and then watch in and look at that seriously I
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I promise you that has to be one of the most delicious cubanas anywhere in the country.
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And that certifies I am not an idiot sandwich.
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Buon appetito.
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Para quem é esse vídeo?
Esse conteúdo é ideal para aprendizes de inglês intermediários que querem melhorar a compreensão oral e a pronúncia, além de expandir o vocabulário em contextos cotidianos e culinários. Se seu objetivo é falar inglês com fluidez, especialmente em situações informais ou sobre temas como comida e cultura, o diálogo de Gordon Ramsay oferece uma oportunidade prática de treinar a escuta e a imitação, essenciais para o shadowing.
Palavras e expressões para "roubar"
- Off the charts: Significa "excelente" ou "muito bom". Exemplo: "O sabor desse sanduíche está off the charts".
- Resourcefulness: Habilidade de resolver problemas com os recursos disponíveis. "A resourcefulness dos cubanos é inspiradora".
- No frills: Sem adornos, simples. "A cozinha aqui é no frills, mas cheia de sabor".
- Let the flavors do the talking: Deixar os sabores se destacarem. Uma expressão usada para dizer que a qualidade é evidente sem precisar de explicações.
Como melhorar a pronúncia com esse vídeo?
Para treinar a pronúncia em inglês, o tom de Ramsay é uma excelente referência: ele fala com clareza, mas com uma entonação informal e pausas naturais. Use um shadowing site para repetir frases como "slow roasted pig" ou "hammock style" imitando o ritmo e a ênfase. Observe como ele pronuncia "caramelised" (com o som "ae" longo) e "sour orange" (o "s" suave, não aspirado). O shadowspeak (imitação imediata) ajuda a internalizar a melodia da língua. Lembre-se: a chave é não apenas repetir, mas sentir a posição da língua e da boca. Pratique diariamente com trechos curtos, e você verá como sua pronúncia melhora. Sites de shadow speech ou shadowspeaks podem auxiliar nesse processo, oferecendo ferramentas para comparar sua voz com a do falante.
O que é a Técnica de Shadowing?
Shadowing é uma técnica de aprendizado de idiomas com base científica, originalmente desenvolvida para o treinamento de intérpretes profissionais. O método é simples, mas poderoso: você ouve áudio em inglês nativo e repete imediatamente em voz alta — como uma sombra seguindo o falante com 1-2 segundos de atraso. Pesquisas mostram melhora significativa na precisão da pronúncia, entonação, ritmo, sons conectados, compreensão auditiva e fluência na fala.