Funky Mofongo With Sopa De Pollo And Puerto Rican Roast Pork Recipes

GUAVA-MANGO AND WHITE CHEESE STUFFED ROAST PORK

Steps:

• Make adobo seasoning by combining the peppercorns, garlic, oregano, salt, cumin, olive oil, and vinegar in a mortar and pestle or in a blender.
• Remove skin and excess fat from meat, if necessary. Season the meat with the adobo seasoning the night before serving. Place in refrigerator overnight.
• With a sharp slicing knife, make 1/2-inch wide incisions down the middle of the meat until open straight through the center of loin. Stuff the incisions with the Guava-Mango and White Cheese Stuffing.
• Place meat in large heavy Dutch oven or ovensafe pot with lid and pour the glaze over. Bring to a rapid boil over high heat. Reduce the heat to medium, cover and cook for about 1 hour.
• Preheat oven to 350 degrees F.
• Remove pot from stove and place in oven to braise for 1 more hour, turning the meat to rotate every 20 minutes. Remove meat from pot and allow to cool slightly.
• Add 2 tablespoons rum to deglaze the pot. Pour the remaining sauce from the pot into a glass skimmer to eliminate fat.
• To serve, slice the meat to showcase the colorful stuffing. Fan out the slices of meat over a pool of the sauce on a serving platter. Serve with stewed rice or mashed garlic-seasoned potatoes or plantains.
• Combine all ingredients together in a bowl with a wooden spoon or your hands.
• In a blender, puree the guava shells in their syrup and the rum. Use as a glaze for the meat.

ROAST PORK

Steps:

• With a sharp paring knife pierce the roast at random intervals and insert some garlic in each slit. Preheat oven to 350 degrees.
• In a casserole or deep roasting pan melt butter in oil. Brown pork loin on all sides and remove. In same casserole, in remaining fat, add the carrot and onion, cover and cook until soft, about 5 minutes. (If they begin to stick, add some white wine.)
• When soft, bury pork in vegetables, add remaining white wine, season with salt and pepper and bake for 1 and 1/2 to 2 hours or until tender.
• Remove, let rest for 10 minutes before carving. Slice half for one dinner and place remaining portion in refrigerator.

PUERTO RICAN CRABMEAT STEW: MOFONGO PUERTORRIQUENO

Steps:

• In a large pot, bring water to a boil and blanch plantains. Peel plantains and cut into 2-inch segments.
• In a saute pan, heat oil and saute onions, peppers and tomatoes. When soft, add the chipotles and white wine. Cook until liquid is almost evaporated. Add crabmeat and cook for 3 minutes. Add cilantro and season with salt and pepper.
• Heat oil to 350 degrees F. Fry plantains for 5 minutes, then drain and divide into 4 equal portions. Place each portion individually in a mortar, and mash plantains, adding chicken stock as needed. Coat sides of mortar with plantain and fill with crab stuffing. Fold over the edges to form a dumpling and flip onto a plate.