Uruguayan Grilled Stuffed Rolled Pork Pamplona De Puerco Recipes

STUFFED AND ROLLED PORK TENDERLOIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin; chop trimmings and reserve.
• Cut from one side of the tenderloin through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Cut a few shallow slashes in the meat. Cover the meat with plastic wrap and pound to about 1/2-inch thick. Roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.
• Mix chopped pork trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper together in a bowl with a fork until stuffing is well-combined.
• Unroll tenderloin on work surface. Spread stuffing over tenderloin, leaving a 2-inch border on one of the long-sides. Roll up tenderloin, ending at the 2-inch border; tie meat with twine to secure shape. Season tenderloin all over with salt and black pepper.
• Heat an oven-safe skillet over high heat until hot. Cook tenderloin in hot skillet until browned, 3 to 4 minutes per side.
• Cook in the preheated oven until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a plate and let rest for 15 minutes before removing twine and slicing.

CHILE-MARINATED PORK IN THE STYLE OF OAXACA / CECINA ADOBADA

Steps:

• 1. If using the chiles, tear them open and remove the veins and seeds. Soak the chiles in the vinegar for 30 minutes, or until soft.2. Combine the chiles (or chile powder), vinegar, garlic, salt, pepper, oregano, cinnamon, and cloves in a blender and process to a smooth, wet paste.3. Cut the pork loin into 4 broad, thin (1/4 inch thick) sheets. Spread each piece of pork with the adobo mixture and stack in a nonreactive baking dish. Cover and let marinate, in the refrigerator, for 4 to 6 hours.4. Preheat the grill to high.5. When ready to grill, oil the grill grate. Arrange the slices on the hot grate and grill, turning with tongs, until nicely browned and cooked through, 2 to 3 minutes per side.6. Serve immediately, accompanied by the tortillas, the guacamole, and salsa, wrapping the pork and condiments in the tortillas.Serves 4

PAMPLONA

Steps:

• Cut the pork tenderloins in two cross wise. Butterfly each half and pound it until it's about .5 inches thick.
• Cut the provolone cheese into thin strips.
• Slice the roasted red peppers into thin strips.
• Place cheese and red pepper strips on the middle of each butterflied tenderloin. Roll and tie it up.
• Brush olive oil on each roll, season with salt and pepper.
• Heat the grill to medium-high. Make sure the grill rack is clean and oiled Grill each tenderloin until done, about 4-5 minutes in each of its four sides.

CUBAN MOJO

Steps:

• 1. Heat the oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and pale golden brown, 1 to 2 minutes. Do not let brown too much, or the garlic will become bitter.2. Stir in the sour orange juice, water, cumin, oregano, 1 teaspoon salt, and 1 teaspoon pepper. Stand back the sauce may sputter. Bring the sauce to a rolling boil. Taste for seasoning, adding salt and pepper. Let cool to room temperature, then stir in the cilantro. Transfer the mojo to a jar or bottle with a tight-fitting lid. Serve in the jar and shake well before serving.Makes about 1 1/2 cups

SWEET PORK SATE / SATE' BABI MANIS

Steps:

• 1. Thread the pork onto the skewers, 5 to 6 pieces per skewer. Combine 1/3 cup of the soy sauce, the garlic, and shallots in a plate and roll the satés around in the mixture. Cover and let marinate, in the refrigerator, for 1 hour, turning the skewers occasionally to ensure even marinating.2. Preheat the grill to high.3. Meanwhile, set out 4 dinner plates. On one side of each plate place a mound of diced cucumbers, a small pool of the remaining soy sauce, a small pile of the galangal powder, and a few lime wedges.4. When ready to cook, oil the grill grate. Arrange the satés on the hot grate and grill, turning with tongs, until the meat is nicely browned and cooked through, about 8 minutes in all.5. To eat, skewer a piece of cucumber on the end of the skewer. Dip the saté first into soy sauce, then into the galangal powder. Squeeze a little lime juice over all, then pop the saté into your mouth. Eat the Shallot Achar (if using) to cleanse the palate between satés.Serves 4 as an appetizer, 2 to 3 as an entrée

CUBAN CHRISTMAS EVE "PIG" / LECHON ASADO

Steps:

• 2 recipes Cuban Mojo (recipe follows)1. Using the tip of a sharp paring knife, make shallow slits in both the skin and meat sides of the ham, spacing them about 1 1/2 inches apart. Set aside while you prepare the marinade.2. Combine the garlic, salt, oregano, cumin, and pepper in a mortar and pound to a smooth paste with the pestle, then work in 1 cup of the juice and the oil. If you don't have a mortar and pestle, combine all these ingredients in a blender. Rub this mixture all over the ham, forcing it into the slits. Place the ham in a large plastic bag (such as a garbage bag) with the remaining 1 cup juice, the sherry, onions, and bay leaves. Marinate overnight or even up to 48 hours, turning several times.3. Set up the grill for indirect grilling, placing a drip pan in the center, and preheat to high. When ready to cook, place the ham, meat side down, on the hot grate over the drip pan and cover the grill.4. Cook the ham until the skin is well browned and very crisp and the meat is fork-tender. When tested with an instant-read meat thermometer, the internal temperature should register about 190°F. (Cubans like their pork more well done than we do.) If using charcoal, add 10 to 12 fresh coals per side after each hour of cooking. The whole process will take 6 to 8 hours. If the skin browns too much, drape a sheet of aluminum foil loosely over it.5. Transfer the ham to a cutting board and let rest for 15 minutes. Cut the meat off the bone and chop with a cleaver or thinly slice (be sure to include a little skin). Splash the meat with the Cuban Mojo and serve immediately.Serves 16 to 20Note: You can also prepare a pork loin (2 to 3 pounds) or shoulder (4 to 6 pounds) the same way. You'd need only half as much marinade, and the cooking time would be 4 to 6 hours for the pork shoulder, 1 to 2 hours for the loin.

URUGUAYAN GRILLED STUFFED, ROLLED PORK / PAMPLONA DE PUERCO

Steps:

• 1. Trim the tenderloins of any excess fat and sinew, then cut each crosswise in half. Butterfly each piece according to the directions for 1/4-inch-thick. You will have four 7-inch squares. Season with salt and pepper.2. Stem and seed the pepper and cut it lengthwise into 1/4-inch strips. Cut each slice of cheese into 1/4-inch strips. Arrange 4 to 5 strips each of pepper and cheese lengthwise across each piece of pork, alternating pepper and cheese and leaving a 1/2-inch border on each side. Roll up the first piece of the pork to enclose the filling and form a compact cylinder. Tie the roll in several places with butcher's string or pin it shut with small metal skewers. Assemble the other pamplonas the same way (see Note).3. Preheat the grill to medium-high.4. When ready to cook, brush the pamplonas lightly with oil and season with salt and pepper. Arrange them on the hot grate and grill, turning with tongs, until the pork is browned on all sides and is cooked through, 16 to 20 minutes in all. When tested with an instant-read meat thermometer, the internal temperature should register at least 160°F.5. Transfer the pamplonas to a platter and remove the butcher's string or skewers. Let rest for 5 minutes before slicing. Traditionally the roll would be served whole on a plate, but I like to cut it crosswise into 1/2-inch slices, fanning the slices out on the plate to create a pinwheel effect.Serves 6 as an appetizer, 4 as an entréeNote: The pamplonas may be prepared to this point up to 6 hours ahead of time. Cover loosely with plastic wrap and refrigerate if planning to wait more than 30 minutes.