Hi Josh, below is what I do. If I can't get a half leg of pork, I use pork shoulder (it does not slice as well for Cuban Sandwiches later).I don't like chunks of fat with the meat, so I trim it well and use the bits of fat with a little meat along with the skin to make cracklings at a later time, not needed with the meal IMHO. All the foil is so I don't have to scrub later. I like my meat fork tender. I love the crispy part, so I turn it once under the broiler. My son loves the onions on the beans. I do my mojo by eye so no recipe. Here's a link for empanadas since cornmeal does not sound Cuban. Guava and cheese are typical, but cheese alone might be ok. url=https://thecastawaykitchen.com/2016/01/aip-picadillo-empanadas[/url]
CUBAN PORK ROAST
I marinate it in the foil and close it really well to avoid odor transfer in the fridge. I then take it out of the refrigerator and put it in the oven. It also makes the roaster cleanup much easier. After is is cooked, I take it out, let it rest and then cut it and put it back in the roaster this time with new foil just covering the pan, not the meat, for easier cleanup. I put it under the broiler to crisp it up some and rewarm it. I save most of the liquid from the pan and just put a little of it back in the roaster when I put it under the broiler. I reheat the rest in the microwave and serve it in a gravy boat. along with the mojo of course (the sauce, not the drink).
5 stars -
Servings: 12
Preparation Time: 1 hour
Cooking Time: 5 hours and 50 minutes
Inactive Time: 72 hours
Total Time: 78 hours and 50 minutes
8-10 lbs. front half of a fresh leg of pork preferably boneless
1 cup sour orange juice or use a combo of oj and dry sherry and a bit of lime juice
1 large onion
8 cloves of garlic smashed well with some salt
kosher salt
1 TBS. dried oregano (ground if I have it, if not crushed dried leaves)
1 TBS. ground cumin
Have the butcher bone the front half of a fresh leg of pork. Save the skin and some of the extra fat for homemade cracklings.
The key to a tasty and juice roasted pork is to marinate it in sour orange juice. If you can't get real sour orange juice (which I buy from cubanfoodmarket.com) I use regular oj and dry sherry and a bit of lime juice
Slice at least one huge onion, 2 if they are just large. Smash at least 8 garlic cloves with some kosher salt, Make holes all over the roast with a knife and Insert the garlic in the holes, top, bottom, side and end (and if boned, I unroll it and do in on the inside as well). I put it both in the fatty parts and the meat. The roast looks like it was hit by an apprentice knife thrower when I am done. Then sprinkle it all over with more kosher salt, dried oregano (ground if I have it, if not crushed dried leaves) and some ground cumin.
Use a at least two layers of foil in the roasting pan, one going the long way and another over that going the short way, enough to cover the roast completely so the fridge does not end up smelling. The roast then goes in the roasting pan, with some of the sour orange on the bottom to cover and a layer of the sliced onions. The roast goes on top with more sliced onions spread all around it and more of the sour orange juice poured over the top.
Let the marinated roast sits in the fridge for at least one whole day, 3 is better.
Take the roast out of the refrigerator at least one hour prior to roasting. Preheat oven to 350°.
Place roasting pan in preheated oven and roast 30 to 35 minutes per pound at 350 °. Be careful when you open up the foil, as it will be very hot and steam will come out. Start with that amount of time and check by sticking a fork in it. I like mine really tender since I am going to chunk it not slice it. So when you can almost pull it apart with a fork it is done.
After it is cooked, take out the roast and let it rest on a cutting board for 20 minutes. Then cut it into bite sized chunks. Save the liquid and onions from the pan. Throw away the oil foil and cover the bottom of the roasting pan with a layer of heavy duty foil. Put the pork chunks back in the pan and put a little of the reserved liquid back in the roasting pan with the chunks of pork. Put it under the broiler to crisp it up some and rewarm it.
Reheat the rest of the reserved liquid and onions in the microwave and serve it in a gravy boat. along with the mojito of course (the sauce, not the drink).
Recipe Type: Cuban Food, Grandma Hilia, Main Dish, Meat, Pork
Author: MINE
BLACK BEANS MAMI'S*****
DO NOT SKIMP ON OLIVE OIL. Can add a TBS. of sherry vinegar before serving. Can be frozen for a long time. For 1 cup dry beans use 2 cups water.
Servings: 8
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Inactive Time: 12 hours
Total Time: 12 hours and 45 minutes
1 lb. dry black beans
2 bay leaves
½ cup extra virgin olive oil
1 large Spanish onion, diced
4 cloves garlic, finely chopped
1 green bell pepper, seeded and cut in half
1 tsp. dried oregano
salt to taste
4½ cups water (up to 8 cups)
Wash and seed bell pepper and cut in quarters. (You can chop it you prefer). Dice onion and peel and mash garlic with a bit of salt. Wash beans well and remove any bad beans and debris.
Some folks prefer to make a sofrito in the pressure cooker first, with 2 TBS. of olive oil, onion, garlic. pepper and oregano before adding the beans and the bay leaf. I've done it both ways and usually do it the lazy way i.e., dump all in IP at once.
FOR UNSOAKED BEANS
After rinsing beans, add rest of ingredients. Add water so it is at least 1" over beans. For the IP for every 1 lb. of dry beans, use 4 cups water. More if you prefer soupy beans. Cover and cook at high pressure for 25 minutes Use a minimum of 10 minutes NPR. IP Beans/Chili" button defaults to 30 minutes, but has two other presets in it, so if you press "Adjust" you will get 40 minutes, and again you will get 25 minutes. If tenderness is good, take a cupful of beans out, smoosh them and put them back in to thicken the liquid.
For extra-tender and creamy beans, allow pressure to release naturally. For firmer beans, use quick-release valve on an electric pressure cooker. If not tender enough close cooker and do another 10 minutes and check again. If there is too much liquid, leave cover off and boil to reduce some of the liquid. There should be some liquid, but it should not be thin and soupy.
TO PRE SOAK:
For 1 lb. of dried beans, dissolve 6 TBS. kosher salt in 4 qts of cold water. Soak the beans at room temperature for 8 to 24 hours (not more). Drain and rinse them well before using. If you aren’t able to use them immediately, drain, transfer to a zipper-lock bag. and refrigerate for up to four days affect to flavor or texture. Reduce cooking time to 20 minutes.
Recipe Type: ALINA'S ADAPTATION, Beans, Bell Peppers, BEST, Cuban Food, Grandma Hilia, Onions, Printed, Side Dish
Author: Grandma Hilia
Web Page:
http://www.seriouseats.com/2015/10/how- ... beans.html