Caribbean Style Pork Recipes

PERNIL ASADO (ROAST PORK, CARIBBEAN STYLE)

Steps:

• For the marinade: Mix together all ingredients and set aside to let flavors meld together.
• Procedure for the pernil. Preheat oven to 450 degrees. Wash pork under cold running water and pat dry with paper towels. With a sharp paring knife, pierce the flesh. Season with salt and pepper and rub sofrito all over, covering the entire piece of meat. Let marinate for no less than 2 hours but better if overnight. Place pork on an oven rack and place in roasting pan and add enough water to just cover bottom of pan. Put roasting rack in center of the oven and let cook for 20 minutes. Turn the oven down to 350 degrees and let cook until juices run clear. The pork should be firm to the touch. Take the pork out of the oven and let rest for about 10 to 15 minutes. Peel away the skin when cool enough to touch and save, for this is a traditional Caribbean delicacy. Slice meat into bite-size pieces and serve with arroz con gandules.

CARIBBEAN ROAST PORK LOIN

Steps:

• Preheat oven to 350°. Mix first four ingredients; rub over roast. Place on a rack in a roasting pan. Roast until a thermometer reads 145°, 1-1/4 to 1-1/2 hours., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing.

CARIBBEAN PORK ROAST

Steps:

• Remove fat from pork. Pierce pork deeply all over with meat fork or skewer. Place pork in heavy resealable plastic food-storage bag. Place remaining ingredients except salt and pepper to taste, sugar and 1/2 teaspoon salt in blender or food processor. Cover and bend until smooth. Pour blended mixture over pork. Seal bag; place in dish. Refrigerate at least 4 hours but no longer than 24 hours, turning bag occasionally.
• Heat oven to 325°F. Remove pork from marinade; refrigerate marinade. Sprinkle pork with salt and pepper to taste. Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat.
• Roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 155°F. Remove pork from pan. Cover and let stand 15 to 20 minutes or until thermometer reads 160°F (medium doneness).
• Pour marinade into 1 1/2-quart saucepan. Stir in sugar and 1/2 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until mixture thickens slightly. Serve sauce with pork.

CARIBBEAN JERK PORK CHOPS

Steps:

• Combine water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting.
• Place pork chops in shallow glass dish. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.
• Preheat grill for medium heat. Place grate 4 to 5 inches above heat source.
• Oil the grill grate. Arrange chops on grate, and discard marinade. Cover grill, and cook chops for 10 minutes, turning once, or to desired doneness.

CARIBBEAN STYLE PORK

Steps:

• cut pork into bitesize pieces and fry in oil
• add chopped onion and tinned tomatoes
• and all spices stir well and cook for a few minutes
• add chicken stock, optional rum and coconut cream simmer until cooked.. about 20 minutes
• serve with rice.. preferably rice and peas...enjoy

CARIBBEAN-SPICED PORK SIDE RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the brown sugar, ginger, cayenne, clove, cinnamon, paprika, oregano, pepper, salt, and lime zest; set aside. Squeeze the limes, and add the juice to the orange juice. Rub the ribs well with the spice mixture. Place into a glass baking dish, and pour in the juice.
• Cover the dish, and bake in preheated oven for 90 minutes. Uncover, then continue cooking until nicely colored, 20 to 30 minutes more. Brush the ribs with the pan juices a few times while they are cooking.

CARIBBEAN STYLE PORK TENDERLOIN SANDWICHES

Steps:

• Coat a Dutch oven with cooking spray; place oven on medium-high heat until hot.
• Add tenderloins and cook about 10 minutes or until browned.
• Turn occasionally.
• Combine the apple cider or juice with the remaining ingredients in a bowl.
• Pour over the tenderloins.
• Insert a meat thermometer into the thickest portion of the tenderloin.
• Bring to a boil.
• Reduce heat and simmer covered, for about 40 minutes or until thermometer reads 160°F.
• Occasionally, baste with the pan juices.
• When done, remove tenderloins to a cutting board and allow to stand for at least 10 minutes before slicing.
• While the tenderloins are resting, heat the juices to boiling and cook until they are reduced to a thick syrupy sauce (about 10 minutes).
• Slice the tenderloins diagonally across the grain into thin slices.
• Serve on a baguette or roll sliced in half lengthwise.
• Top the sliced pork with the"sauce".

CARIBBEAN SWEET AND SOUR PORK

Steps:

• In a large saucepan, heat the oil. Add ginger and garlic and sauté over a low flame for 5 minutes until fragrant. Do not brown the garlic or it will taste bitter. Add the carrots, sauté another 5 minutes. Add the onion and peppers and sauté about 3 minutes-until the green peppers lose their rawness, but aren't cooked thoroughly.
• Add the cup of pineapple and its juice and the vinegar. Bring to a boil over high heat. Reduce the heat to medium and cook for 5 minutes.
• Add the sugar, pepper, ketchup, and ½ cup of pineapple juice or water. Stir very well and continue to cook an additional 5 minutes.
• Cook the pork in boiling water for 10 in minutes, testing the meat for doneness after 5 minutes. Cut a piece open-if it's not pink inside, it's done. When done, drain and add the pork to the sauce. Cook together for 2 minutes.
• Adjust seasoning, tasting for salt, pepper, and vinegar. Add more if desired. Serve with cooked rice. Serves 6.
• NOTE: This dish should be served immediately. It toughens if held in the refrigerator.
• Burt Wolf * Eating Well.