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Cuban Roasted Pork
Stuffed with Moros recipe
1 (6 to 8) pound fresh ham
1/4 cup oregano
3/4 cup sour orange juice
1/4 cup garlic, chopped
1/4 cup extra virgin olive oil
Salt and pepper
1/2 pound black beans
5 cups water
1 bay leaf
1 1/2 Italian peppers, divided, 1 diced, 1/2 in 1 piece
5 tablespoons olive oil
1 onion, diced
4 cloves garlic, peeled and divided, 2 chopped, 2 crushed
1/2 teaspoon oregano
1 pound white rice
Red wine vinegar
First marinade the pork by combining the 1/4 cup oregano,
sour orange juice, 1/4 cup garlic, 1/4 cup extra virgin
olive oil, salt and pepper to taste and let it stand for 1
hour. With a very sharp knife, cut ham across lengthwise
exposing the bone. Cut around the bone and remove it. By
making small cuts spread the ham until it is flat then
trim into 4 equal rectangular shaped pieces. Discard any
excessive fat. Season the meat with marinade and sit for
at least 2 hours, refrigerated.
Soak beans in water overnight. Bring beans, bay leaf and
the 1/2 of pepper to a full boil. Simmer until beans
soften then strain and remove pepper. Reserve the water
(if necessary add more water to make 4 cups).
n a large pan saute 1 tablespoon olive
oil, onion, diced pepper, chopped garlic and oregano until
translucent. Add the rice, beans and water and bring to a
boil. Season to taste with salt. Reduce heat and cook
covered until rice is soft. In a pan saute crushed garlic
in the 4 tablespoons of olive oil until brown. Remove the
cloves and add them to the rice. Season to taste with
vinegar and let stand.
Preheat oven to 350 degrees F. Place the rice in the
middle of the ham and fold both ways until stuffing is
fully covered. Tie with string both lengthwise and across.
Place in a roasting pan and cook for 20 minutes per pound
or until inside cavity reaches 150 degrees.
Yield: 8 servings.
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