Cuban Style Pork And Rice Recipe Recipe Cards
GATORBEK'S CUBAN PORK, BLACK BEANS, AND YELLOW RICE
The cumin, lime, and cilantro combined with the kick of red pepper makes this a great, Cuban-style dish. Serve with some crusty bread, and you're good to go!
Provided by Gatorbek
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Prepare yellow rice according to package directions.
- To prepare the black beans, combine the first seven ingredients in a medium saucepan.
- Bring just to a boil, then reduce heat to simmer on a back burner, stirring occasionally.
- Meanwhile, heat olive oil in a heavy skillet over medium-high heat.
- Combine remaining dry ingredients (flour, cumin, oregano, cayenne, onion powder, and garlic powder) in a 1 gallon zipper bag.
- Add pork to bag and shake vigorously to coat.
- Remove pork from bag and add to hot oil.
- Brown on all sides, stirring until done.
- Remove pork to a plate and turn off heat to skillet.
- Pour black bean mixture into skillet to absorb pork drippings, stir gently until combined.
- To serve, put a scoop of yellow rice on each plate, topped with a generous ladle of black beans.
- Top with pork and garnish with lime wedge and sprig of cilantro.
- Serve with crusty bread.
CUBAN SPICED PORK TENDERLOIN AND SOFFRITO RICE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 450 degrees F.
- Heat medium pot with tight fitting lid over medium high heat. Add oil and bacon and brown bacon. Add onions and peppers and saute 5 minutes. Bring broth to a boil. Add rice. Cover the pot and reduce heat to simmer. Cook 15 to 18 minutes, until rice is tender.
- For pork, cut 4 slits into each loin and nest garlic and bay into meat. Place meat on nonstick baking sheet. Combine the spices. Coat meat with oil. Rub spices over the pork tenderloins and place in oven. Roast meat 25 minutes. Remove from oven. Let juices redistribute, then slice and serve with soffrito rice and garnishes of chopped tropical fruit or chopped cilantro and scallions.
- Suggested drink: mojitos!
CUBAN PORK TENDERLOIN
Made with fresh citrus and spice, this delicious Cuban Pork Tenderloin is perfect with a zesty rice and black bean salad.
Provided by Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Using thin knife, trim silver skin from tenderloin. Mix orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt, and hot pepper in gallon-sized zip-top plastic bag. Add pork, close, and refrigerate for at least 30 minutes and up to 4 hours. Meanwhile, make Rice and Black Bean Salad.
- Prepare outdoor grill for direct medium-hot grilling. For a gas grill, preheat grill on high. Adjust temperature to 400°F. For a charcoal grill, build fire and let burn until coals are covered with white ash. Spread coals and let burn for 15-20 minutes.
- Lightly oil cooking grate. Remove pork from marinade, drain briefly, but do not scrape off solids. Place on grill and cover grill. Cook, turning occasionally, until browned and instant-read thermometer inserted in center of pork reads 145°F, about 20-27 minutes. Transfer to carving board and let stand 3-5 minutes. Cut on slight diagonal and serve with rice and black bean salad.
- Rice and Black Bean Salad:
- To make salad, bring a medium saucepan of lightly salted water to a boil. Add rice and cook (like pasta) until tender, about 16 minutes. Drain in wire sieve, rinse under cold water, and let cool.
- In medium bowl, whisk orange zest and 2 tablespoons orange juice, 1 tablespoon vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Whisk in oil. Add cooled rice, black beans, scallions and cilantro, and mix. Let stand at room temperature for up to 4 hours. (If refrigerated, let stand at room temperature for 30 minutes before serving, or rice will be hard.)
CUBAN MOJO ROAST LEG OF PORK WITH RICE AND BEANS
Check out this hearty, slow-cooked Cuban pork recipe with flavoursome rice and beans. This easy zingy pork will soon become a firm family favourite
Provided by Amanda James
Categories Dinner
Time 4h
Yield Serves 6
Number Of Ingredients 27
Steps:
- Put all of the ingredients for the marinade into a food processor and whizz until smooth. Put the pork into a dish, pour in the marinade, rub it into the surface of the meat but avoid the skin. Cover and marinate for at least 4 hours but preferably overnight. Remove from the fridge an hour before cooking.
- Heat the oven to 220C/fan 200C/gas 7. Put the pork into a roasting tray skin-side up on top of the sliced onions. Pour any marinade into the tray around the pork with 200ml of water, drizzle the oil over the skin, season generously with sea salt flakes and cook for 45 minutes or until the skin is starting to crisp.
- Reduce the heat to 160C/fan 140C/gas 3 and cook the pork for 3 hours until meltingly tender. If there isn't crackling after this time, turn the heat back up to 200C/fan 180C/gas 6 and cook until crisp. Remove the pork to a plate, cover with foil and rest for 30 minutes. Pour the sauce from the tray into a jug, skim the fat, then pour into a small pan to keep warm.
- For the rice and beans, heat the olive oil in a pan and add the onion and green pepper with some seasoning. Cook for 5 minutes until soft, then add the garlic, thyme and dried oregano, and cook for a minute. Add the red wine vinegar, rice and beans, and stir until fully coated in the oil. Pour in the stock, cover with a lid and cook over a medium heat for 12 minutes - the stock should evaporate and the bottom of the rice will get slightly crispy.
- Serve the pork shredded into big pieces with the rice, sauce, scattered with coriander and the Little Gems dressed with lime juice.
Nutrition Facts : Calories 1044 calories, Fat 46.7 grams fat, SaturatedFat 15.3 grams saturated fat, Carbohydrate 56.1 grams carbohydrates, Sugar 9.5 grams sugar, Fiber 9.3 grams fiber, Protein 95.2 grams protein, Sodium 1.8 milligram of sodium
CUBAN PORK ROAST
A citrus and spice marinade seasons this moist, tender roast. "The pork is flavorful but mild, so everyone likes it," says Virginia Cronk of Little Torch Key, Florida. "You can serve it Cuban-style with black beans and rice, or make a traditional Cuban sandwich of pork, ham, Swiss cheese, tomatoes, lettuce, mustard, mayonnaise and dill pickle." -Virginia Cronk, Little Torch Key, Florida
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first seven ingredients. Pour half of the marinade into a large resealable plastic bag; add the pork roast. Seal bag and turn to coat; refrigerate for 2 hours. Refrigerate remaining marinade., Drain and discard marinade from pork. Place roast in an ungreased 13-in. x 9-in. baking dish. Pour reserved marinade over the roast. Sprinkle with salt and pepper. , Cover and bake at 350° for 45 minutes. Uncover; baste with pan drippings. Bake 15 minutes longer or until a thermometer reads 145°. Discard bay leaves. Let roast stand for 10 minutes before slicing.
Nutrition Facts : Calories 168 calories, Fat 6g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 88mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
CUBAN-STYLE PORK SHOULDER RECIPE
Fans affectionately refer to them with names like "recession-fighting machines" and "crackpots." They call themselves "crockpotters" and wax poetic with a fervor normally reserved for religion, politics or love. "My entire family life revolves around the Crock-Pot," says one. "I have not only embraced the Crock-Pot but am making out with it."Welcome to the slow-cooker movement. The new slow-cooker movement.For many, it's all about the convenience. A reluctant convert, Jane Park now rattles off a list of advantages: "I like that the house smells good all afternoon. I like that it eliminates the 5 o'clock panic of, 'Oh, my gosh, what am I going to throw together for dinner?' I like that I can make enough at a time to have leftovers. I like that the cheaper cuts of meat often work best."Others, like Goodwin Liu, love the potential. His expertise includes constitutional law and education policy, but in his spare time the associate dean and professor of law at UC Berkeley's Boalt Hall likes to experiment with his slow cooker. A favorite discovery? Sweet potatoes. "I like to cook sweet potatoes over low heat -- they come out to a lovely mash."No, we're not talking about your mother's slow cooker here. Or her recipes. Forget the harvest gold floral patterns -- there are stainless-steel models out there that could be mistaken for mini-Hummers without the wheels (and they're all electric).And while stew may be fine, have you ever tried meltingly tender Cuban-marinated pork shoulder? How about a colorful lamb tagine, the fragrant aromas of cinnamon, honey and dried fruit perfuming your house all afternoon? Let's not forget dessert -- perhaps some white-chocolate bread pudding? (You can cook up a quick whiskey caramel sauce while the pudding quietly bakes away on the counter.) It just takes a little know-how and patience.Good -- and convenient -- things really can come to those who wait.Crock-Pot 'chic'It all started with the Crock-Pot. Rival introduced the slow cooker to the market with the Crock-Pot brand in 1971. Almost overnight, the Crock-Pot enjoyed a popularity matched only by the fondue pot and defined a certain kind of culinary "chic" for the decade.It "cooks all day while the cook's away," one 1976 advertisement declared. The Crock-Pot promised complete meals, cooked slowly over long periods of time, costing mere pennies to operate and requiring little, if any, supervision. Rival posted Crock-Pot sales of $2 million its first year on the market, and sales peaked at $93 million after just four years. Inevitably, it wasn't long before competitors jumped on the bandwagon and flooded the market. By the end of the 1970s, sales of slow cookers, including the Crock-Pot, decreased dramatically.Of course, the slow cooker also had its detractors -- and most complaints were about the food. Many thought everything tasted the same no matter what was in the pot. Others claimed the food dried out despite the closed cooking environment (the lid should prevent moisture from escaping). Some complained about the lack of flavor, others about the lack of visual appeal. Still others said the slow cooker just made mush.Andrew Schloss, author of the new "Art of the Slow Cooker: 80 Exciting New Recipes," says quality wasn't really a consideration with many of the early recipes. "Earlier recipes were so much about convenience that a lot of the food wasn't that good. Convenience started to trump quality."People liked the convenience of the slow cooker, they just didn't necessarily like what had been cooked in them. Recipes began to evolve -- slowly -- as interest in the slow cooker grew once again over the last several years. And the cookers evolved too, with manufacturers offering different sizes and inserts (some that allow for conventional stove-top cooking) as well as offering programmable timers, "smart" settings and digital probes. Slow cookers improved cosmetically too.Today, about 83% of American households own a slow cooker, according to the NPD Group, a leading marketing research firm. Of these households, almost half used a slow cooker within the past month.Stephanie O'Dea blogged about using her slow cooker every day last year. Also known as the "Crockpot Lady," her adventures (crockpot365. blogspot.com) were a hit, landing her a spot on the "Rachael Ray" show and spawning a cookbook, due out this fall. She believes the slow-cooker resurgence has a lot to do with the economy. "With the recession, people have realized they need to make real food at home."O'Dea, an avowed non-cook, liked the idea. "[Traditional cooking] is much more fast-paced and you run the risk of burning or doing something wrong. I wanted something simple, not too hard." When she started slow-cooking, the meals were simple, mostly soups and stews.But as the year progressed, she found herself taking on more and more complicated recipes, including falafel, tamales and even a delicate chocolate mousse. "There are so many things you can do with a Crock-Pot that you may not think of."Schloss agrees. The key, he says, is "using the machine to its advantage. It does some things well, and you should emphasize those things."A meat tenderizerThe obvious advantage to a slow cooker is the long, slow cooking process. Start with a recipe that complements this process, keeping in mind that tough, inexpensive cuts of meat are often perfect. The long, slow cooking process tenderizes the fat and connective tissue in the meat to a buttery texture.For that Cuban pork, bone a picnic shoulder and remove the skin and outer fat. Cut the meat into large cubes -- don't cook a single large piece of meat in a slow cooker because the length of time it takes to cook through could render it unsafe to eat. Then season them and place them on a bed of sliced onions. Add a little broth, start the cooker and let it go. Serve the pork with black beans and rice one night, then use the leftovers as part of another meal (salad, burritos, etc.).To add another layer of flavor, take a few extra minutes to brown the meat, and add ingredients in stages to maximize their potential. Making lamb tagine, for example, you could just throw everything in the slow cooker and forget about it. But the dish will be better if you take a little time. Start by browning the meat. Season the lamb pieces and saute them quickly -- this toasts the spices on the meat and will add richness and color to the dish (a lot of slow cookers now come with stove-top-safe inserts so you can brown and cook in the same pot, minimizing dirty dishes). Then, throw almost everything in the pot and let it go. About an hour or two before you're ready, toss some dried dates on top of the mix. They'll cook just long enough to soften but won't turn to mush.Perhaps the most important thing is just getting to know your slow cooker. Many models today heat more quickly than in the past (a recipe written 20 years ago calling for eight hours of cooking time might be done in six with one of today's models), and because there's no industry standard with respect to heat, the "high" and "low" temperature settings vary -- sometimes dramatically -- between makes and models.O'Dea recommends starting with the recipes in the booklet that comes with the unit -- generally they've been well-tested for that particular machine. Master them, then play around.And consider the possibilities. A slow cooker can make a perfect "second" oven, freeing the main oven for the main course or other dishes when company's expected. It's also perfect for summer cooking -- use the cooker instead of an oven to keep the kitchen cool.Finally, consider the slow cooker for desserts -- the low, consistent heat is perfect for dense cakes, crumbles and even custards. Try it with bread pudding: Assemble and bake the pudding in the slow cooker, then serve as is or put it in a hot oven for 10 or 15 minutes -- the custard will souffle and get a wonderful crunchy crust. Serve it with a warm caramel sauce for an easy dessert.And maybe you've got an old fondue pot in the garage that you can use to keep the caramel sauce warm. Tres chic.
Provided by Noelle Carter
Categories MAINS
Time 20m
Yield Serves 8
Number Of Ingredients 14
Steps:
- In a large bowl, combine the garlic, salt, oregano, cumin, black pepper, chili pepper, crumbled bay leaves and orange zest. Stir in the vinegar, orange and lime juices to make a coarse paste. Add the pork pieces and toss until the pieces are evenly coated with the spice paste. Set aside to marinate while you finish the other preparations.
- Trim and cut the onions lengthwise into 1/4 -inch-thick slices. Arrange the slices in an even layer on the bottom of the slow cooker insert. Pour the broth over the onions. Arrange the pork in an even layer over the onions, pouring over any reserved marinade.
- Cover the insert and place it in the slow cooker. Set the cooker to high heat and cook 4 to 4 1/2 hours until the pork is fork-tender. Remove from heat and crack the lid to allow the mixture to cool slightly. Gently stir the pork with the onions and serve.
INSTANT-POT MOJO PORK
In Cuba, lechon asado (roast pork) is marinated in mojo, a citrus-herb sauce. In this Instant-Pot pork recipe, the pressure cooker infuses similar flavor into pork shoulder. No pressure cooker? Braise the meat in a large pot in a 300 degrees F oven for 4 to 5 hours.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Lime Recipes
Time 1h40m
Number Of Ingredients 12
Steps:
- Heat oil in an electric pressure cooker on sauté mode. Add half the pork and cook, turning occasionally, until browned, about 3 minutes per side. Transfer to a bowl and repeat with the remaining pork.
- Add garlic, oregano, cumin, bay leaf, orange and lime zests, salt and pepper to the pot and cook, stirring, until fragrant, about 30 seconds. Stir in orange and lime juice and water and scrape up any browned bits. Nestle the pork into the sauce. Drizzle with any accumulated juices from the bowl and scatter onion over the top.
- Close and lock lid. Cook on high pressure for 1 hour. Manually release pressure and remove lid.
- Transfer the pork to a platter and shred the meat into large pieces. Skim fat from the liquid, if desired. Return the pot to sauté mode and bring the liquid to a boil. Cook until the sauce has thickened, about 10 minutes. Serve the sauce over the pork.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 4.3 g, Cholesterol 96.8 mg, Fat 19.1 g, Fiber 0.8 g, Protein 25.4 g, SaturatedFat 6.7 g, Sodium 443.8 mg, Sugar 1.5 g
CUBAN-STYLE, PORK & RICE
Eating Well Newsletter, May/07. No marinating time. Sounds awesome, so am putting it here for safekeeping. It is a meal in one! All you need is some warm bread to sop up some of the juices and a nice tropical fruit cup for cleanse the palate and give you something sweet with which to end the meal.
Provided by Manami
Categories < 4 Hours
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Combine paprika, lime juice, 2 tablespoons oil, rum (if using), 2 teaspoons minced garlic, oregano, salt, pepper and cumin in a medium bowl, stirring to make a homogeneous paste.
- Add pork and stir to coat.
- Marinate pork 4-24 hours.
- Heat the remaining 1 tablespoon oil in a Dutch oven over medium-high heat.
- Add the pork, leaving any excess spice mixture in the bowl to add later.
- Cook the pork, stirring, until just cooked on the outside and the spices are very fragrant, 2 to 3 minutes.
- Transfer the pork to a plate.
- Add onion and the remaining 2 tablespoons garlic to the pan and cook, stirring often, until the onion is softened, 4 to 5 minutes.
- Add rice and cook, stirring, until well coated with the onion mixture.
- Stir in broth, tomatoes, capers, saffron and any remaining spice mixture. (If using brown rice, also add 3/4 cup water now.)
- Bring to a boil, then reduce to a low simmer; cook, stirring occasionally, 15 minutes for arborio, 30 minutes for brown rice.
- Preheat oven to 350°F.
- Stir shrimp (if using) and artichokes (or green beans) into the rice.
- Cover and bake for 20 minutes.
- Stir in the pork and any accumulated juices from the plate; scatter roasted peppers on top.
- Cover and continue baking until the rice is tender and the liquid has been absorbed (if you've added shrimp, they should be opaque and pink), 10 to 15 minutes more.
Nutrition Facts : Calories 329.4, Fat 10, SaturatedFat 2.5, Cholesterol 45.6, Sodium 383.1, Carbohydrate 39.8, Fiber 3.3, Sugar 2.4, Protein 20.1
PORK CARNITAS - SLOW COOKER
Seasoned perfectly and slow cooked until the meat shreds effortlessly, Pork Carnitas is so flavorful and marvelous served so many different ways!
Provided by Amy
Categories Main Course
Time 8h10m
Number Of Ingredients 16
Steps:
- In a medium bowl, whisk together the olive oil, orange juice, lime juice, salt, cumin, oregano, red pepper flakes, and pepper.
- Make slits in the pork with a paring knife and rub liberally all over with the oil mixture.
- Place pork in the slow cooker, along with the onion, garlic, and bay leaf. Pour the remaining juices from the bowl over the pork.
- Cover and cook on low for 8 hours or until an internal temperature of 202 degrees F is reached.
- Transfer pork to a cutting board and let cool slightly. Using tongs or forks, shred into thick chunks.
- You can enjoy as is or take it a step further by crisping it up in a pan, which is recommended!
- To pan fry: warm a tablespoon of oil in a nonstick skillet or cast iron pan over medium-high heat. Working in batches to avoid over-crowding, spread the pork in the pan in an even layer, drizzling with some of the juices. Once the juice evaporates and the bottom of the pork is golden and crispy, sear it quickly on the other side and then remove from the skillet. You want it browned all over, but not dry.
- Serve as desired. You can't go wrong with any of our suggestions!
- Note: If f you have time and can remember, I do recommend marinating the pork overnight, for even more incredible flavor. Combine everything in the slow cooker the night before then place it in the fridge (the insert, not the base). Take it out in the morning and let it warm slightly, then set it to cook.
- Note: More serving suggestions, storage, tips, and alternative cooking methods are included in the full article.
Nutrition Facts : Calories 60 kcal, Carbohydrate 7 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 442 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving
CUBAN-STYLE PORK AND RICE
Make and share this Cuban-Style Pork and Rice recipe from Food.com.
Provided by gailanng
Categories Pork
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Combine all the ingredients in a medium bowl and mix to make a homogenous paste. Add the pork and toss to coat well; refrigerate for several hours. (For the best flavor, refrigerate the pork, covered, for up to 16 hours.).
- Preheat the oven to 350°F.
- Heat the oil in a large nonstick ovenproof skillet over medium-high heat. Remove the pork from the spice paste and pat dry, reserving the spice paste in the bowl. Add the pork to the pan and cook, turning occasionally, for 5 minutes, or until browned on all sides. Remove the pork and set aside.
- Reduce the heat to medium, add the onions and garlic, and cook, scraping up any browned bits from the bottom of the pan, for 5 minutes, or until soft.
- Add the rice, stirring until well coated with the onion mixture. Stir in the broth, tomatoes, saffron and the reserved spice paste. Bring to a boil, reduce the heat to a simmer and cook for 15 minutes.
- Stir in the capers, cover, and transfer to the oven. Bake for 10 minutes. Stir in the pork, then scatter the peppers, shrimp (if using), and artichoke hearts over the rice.
- Cover and bake for 10 minutes more, or until the rice is tender, the liquid has been absorbed, and the shrimp (if using) are opaque and pink.
- To serve, stir the rice to incorporate all the ingredients and season to taste with salt and pepper.
Nutrition Facts : Calories 548.7, Fat 16.6, SaturatedFat 4.2, Cholesterol 76, Sodium 766.2, Carbohydrate 66.5, Fiber 5.6, Sugar 4.5, Protein 33.3
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