Pierna Criolla a Lo Caja China
Recipe by Roberto Guerra
STUFFED PORK SHOULDER "A LO CAJA CHINA"
1 8 lb. pork shoulder 8 slices bacon
1/2 lb. ham 1 bottle Malta
1 cup guava shells
1 cup Mojo
1 cup prunes 4 tbs. Adobo
2 cups brown sugar
2 tbs. salt
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:
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 **********************
8 garlic cloves 1 teaspoon salt
1/2 cup sour orange juice or
1/4 cup sweet orange juice and
1/8 cup of fresh lime or lemon
Chop up the garlic very thinly or crush using a mortar and pestle or food processor with
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
FRIED GREEN PLATAINS
(TOSTONES DE PLATANO VERDE)
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
9 cups water 9 tbs. oil
3 tbs. salt
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.
BLACK BEANS ( Berta's Style )
2 lbs. black beans 2 bay leaves
20 cups of water 8 tsp. salt
1 green pepper 1 tsp. pepper (optional)
1 cup olive oil 1 tsp. oregano
1 large onion 4 tbs. vinegar
8 garlic cloves 4 tbs. olive oil
1 cup red dry wine
4 tbs. sugar
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.