Pierna Criolla a Lo Caja China
Pierna Criolla a Lo Caja ChinaRecipe by Roberto Guerra
Remove bone and flatten meat so that it may be rolled. If the pork shoulder is very fatty, a small amount may be removed. Score fat well and marinate for a minimum of 12 hours in the Mojo , and Adobo . Line meat with ham slices, bacon slices, prunes and guava shells. Roll meat carefully to keep the filling inside the roll. Tie firmly with a butcher cord. Cover with brown sugar and 1/2 bottle of Malta. Cooking Instructions for the oven: Cook for one hour in the oven at 325. At this point, turn the meat, cover with the remaining Malta and cook for an extra hour, or until you reach a meat temperature of 180. Allow to cool and cut into fine slices. Pour the drippings over the meat after slicing the meat. ************************* MORE RECIPES FROM THE THROWDOWN ********************** GARLIC MOJO8 garlic cloves 1 teaspoon salt1/2 cup sour orange juice or 1/4 cup sweet orange juice and 1/8 cup of fresh lime or lemon Juice.Chop up the garlic very thinly or crush using a mortar and pestle or food processor with Salt to form a thick paste. In a mixing bowl, combine the garlic paste and juice, and let the mixture sit at room temperature for 30 minutes or longer. FRIED GREEN PLANTAINS (TOSTONES DE PLATANO VERDE)Peel the plantains and cut into 1 inch pieces. Fry at 365 F for 5 mins. Or until they begin to brown. Drain them on paper towel. Flatten them using a Tostonera or the bottom of a metal can and fry again at 385 F for approximately 3 mins. Drain again and sprinkle with salt and garlic mojo. For softer fried plantains, soak for a few minutes in salted water after the first fry, drain and fry again.
WHITE RICE ( Berta's Style )
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