Pork


Pork chops in bittersweet sauce (costillas de cerdo en salsa agridulce)

Cooking instructions: 

Mix the sauce ingredients and refrigerate overnight.

On the following day rub the seasoning on the pork chops and marinate for 2 hours, then add the sauce and let it all rest for at least another hour.

Turn on the oven at 450ºF, place the pork chops on the grill (with the oven tray below) and bake for 15 minutes.

Lower the oven temperature to 350º F and grill for approximately 1 hour; brush occasionally with the sauce and turn the chops so that they are evenly browned on both sides.

Pork with navy beans (judías con cerdo)

Cooking instructions: 

Soak the navy beans for 2 hours; change the water and boil until tender; drain and keep the water they were cooked in.

In a pot, place alternate layers of navy beans and bacon.

Combine the rest of the ingredients with a cup of the water the beans were cooked in. Keep boiling.

Pour it all over the navy beans, the bacon and the onion and add more water until the pot fills. Cover and cook in the oven at 250ºF for approx. 7 or 8 hours.

Add more water if too dry. For the last hour, take the cover off the pot to let the surface brown.

Casserole Tamale (tamal en cazuela)

Cooking instructions: 

Cube the meat and season it with garlic and lemon. Stir fry the meat and depending on the amount of fat shed, add enough oil to make a sauce with the onion, the pepper, the tomato and the dry wine. Blend the ground corn with the water. Strain it and add it to the meat in the sauce. Cook for about an hour stirring occasionally to prevent from sticking. Season it with salt and pepper to taste.

Pork rice (Arroz con carne de puerco)

Cooking instructions: 

Cube the meat into 5 or 6 cm. bits and marinate it in the crushed garlic cloves, the salt, the Seville orange or lemon juice, the oregano, the cumin and the pepper.

Keep it in the marinade for about 2 hours in the refrigerator; then cook it along with all the marinade ingredients and when it dries, add a couple of spoonfuls water to let the meat shed some fat (it must shed almost 3 tablespoons of fat, but if it doesn't, add oil or lard to reach that amount) and use it for the sauce adding the onion, the green pepper and the seedless chopped tomatoes.

Cook for about 5 minutes, add the rest of the water and let it boil for approx. 15 additional minutes or until the meat is just a little tender.

Add the saffron or annatto diluted in some water, the rice (after washing it if necessary) and cook covered over medium heat for 30 minutes in a traditional pot or 10 minutes in a pressure cooker.

Cuban sandwich

Cooking instructions: 

Add the ingredients in the baguette

Congrí rice (Arroz Congrí)

Cooking instructions: 

Wash the black beans, previously picked, and place them over the fire in a pressure cooker with plenty of water, covering the beans completely, put on the pressure valve and leave for 30 to 40 minutes. Let cool, uncover the pot and make sure the grains are tender. Separate the grains from the stock and put the stock aside. Let cool the bean grains.

Put the onion and garlic finely chopped, the peppers cut into thin strips and the oregano into a pot and saute in hot oil until the onion is golden. Add the bean stock, the grains, the rice, the bay leaf and the salt. Cover.

Place the pot over medium heat until it comes to a boil, stir to prevent from sticking to the bottom of the pot, and keep cooking over low heat, until the rice looks completely dry. This process of drying the rice should take from 10 to 15 minutes. Stir again, remove from heat and let cool before serving.

Roasted leg of pork Creole style (Pierna de cerdo adsada)

Cooking instructions: 

Skin the leg of pork and pierce deeply in several places with the knife's tip.

Crush the garlic with the salt, the oregano, the cumin, the pepper and add the Seville orange juice.

Coat the leg in this marinade and put some into the holes. Cover the leg with the onion rings and let it rest for at least 12 hours.

Roast at 325ºF for about 5 hours.

Lechón (piglet) creole (Lechón a la criolla)

Cooking instructions: 

Crush the garlic along with the dry spices until the mix becomes almost a paste. Add the onion chopped or sliced into thin rings and the Seville orange or grapefruit juice.

Coat the piglet in this marinade, preferably on the inside. Pierce with a knife in several places to allow the seasoning to go in deeply.

Bake at medium temperature (350ºF o 176ºC).

In an outdoor grill, the piglet is always placed with the chest up, but almost at the end it is turned to be evenly roasted.

Ajiaco Criollo

Cooking instructions: 

Chop the jerked beef in chunks and let it soak overnight. On the following morning drain it.

Put the soaked jerked beef and the half chicken chopped in half into a large pot. Let it boil for about an hour. Add the brisket, the boneless pork cut in pieces and the rib roast. Let it boil for approximately another hour. When the meats have been boiling for a while some of the fat must be taken out and the stock skimmed.

While the meats are being cooked make the sauce and peel the vegetables. When the meats are tender, add the vegetables in the order they appear on the ingredients list. At the same time add the sauce, so that everything is cooked at the same time. At the time of adding the ripe plantains also prepare the corn balls to put them in at the end.

Mix the ground corn with the salt, the milk and the lard in which two cloves of garlic have been sauted. Spoon this batter out. Drop the balls over the vegetables in the stock. Cover and let it simmer for approximately another hour. Don't stir it until the corn balls are thoroughly cooked.

To thicken the soup, mash two or three chunks of vegetables in some of the stock.