Pierna Criolla a Lo Caja China
|Pierna Criolla a Lo Caja China
Recipe 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.
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8 garlic cloves 1 teaspoon salt
Chop up the garlic very thinly or crush using a mortar and pestle or food processor with
FRIED GREEN PLATAINS
Peel the plantains and cut into 1inch 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 )
3 lb. rice 6 cloves garlic
Heat oil in a shallow casserole and brown garlic. Take it off the heat and remove garlic from the oil. Add water and salt to the oil and bring to a rolling boil. Add the washed rice and stir. Bring to a rolling boil again, cover and cook over low heat for approximately 30 minutes.
2 lbs. black beans 2 bay leaves
Wash the beans and soak in water. When the beans swell, cook in the same water until soft. (45 minutes approximately). Heat the oil in a frying pan, add onion, chop up or mash garlic and chop up green pepper. Add 1 cup of the beans to the pan and mash. Add this to the beans together with the salt, pepper, oregano, bay leaves and sugar. Allow to boil for a 1 hour then add the wine and vinegar allowing to cook uncovered for a while. Add 4 tbs. of olive oil just before serving.
Serves approximately 20.