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==Description==
 
   
This is a great recipe found in Steve Raichlen's cookbook 'Miami Spice'. The pork roast is wonderful. Easy to make. VERY flavourful. Leftovers are great in wraps!
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== Description ==
  +
This is a great recipe found in Steve Raichlen's cookbook 'Miami Spice'. The [[pork]] roast is wonderful. Easy to make. VERY flavourful. Leftovers are great in wraps! This is traditionally served with [[black bean]] soup and [[white rice]], and fried, sweet [[plantain]]s; for dessert, serve a rich flan and you're set!
   
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== Ingredients ==
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* 1 (8 lbs) fresh [[ham]] ([[pork]] leg)
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* 1 head [[garlic]], broken into cloves,peeled and minced
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* 1 tablespoon [[salt]]
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* 1½ teaspoons dried [[oregano]]
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* 1½ teaspoons ground [[cumin]]
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* ½ teaspoon fresh ground [[black pepper]]
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* ¼ teaspoon [[bay leaf]] powder
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* 1 tablespoon [[olive oil]]
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* 1 cup fresh [[bitter orange juice|sour orange juice]] (Seville) '''or''' [[lime juice]]
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* ¼ cup dry [[sherry]]
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* 2 large [[onion]]s, thinly sliced
   
[[Image:image.jpg|right|Name of the Page]]
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== Directions ==
===Ingredients===
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# The day before you plan to serve this dish, trim the excess fat off the [[pork]] leg; make shallow slits all over the [[pork]], using the tip of a knife; mash the [[garlic]], [[salt]], [[oregano]], [[cumin]], [[pepper]], [[bay leaf]] and [[olive oil]] to a paste in a mortar; rub this mixture all over the roast, forcing it into the slits; combine the [[bitter orange juice|sour orange juice]], [[sherry]], and [[onion]]s in a small bowl; place the roast in a large, heavy plastic bag; add the sour OJ mixture, making sure that the whole roast gets covered with the mixture; refrigerate and marinate the roast in the bag overnight, turning occasionally during the time.
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# Preheat the oven to 350 °F.
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# Drain the roast, and pat dry, reserving the marinade; place it in a lightly oiled, nonreactive, heavy roasting pan; cook the roast for 1 hour, turning once or twice to brown it on all sides.
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# Reduce the heat to 325 °F; pour the marinade and [[onion]]s over the [[pork]]; tent the pan with heavy-duty aluminum foil; (tear off a piece that is 1½ times the width of your pan; fold it in half and crease the top; open it up, and place over the pan like a tent, tightly crimping edges to seal) continue roasting the [[pork]], basting from time to time with the pan juices, until almost cooked, about 1 hour; add a little [[water]] or [[sherry]] if the pan dries out.
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# Uncover the roast and continue cooking until the internal temp reads *at least* 150 °F on a meat thermometer, about 30 minutes more; (most Cubans like the meat well done, so after sitting, it should be up to 180 °F — it's safer, also).
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# Let the roast stand for 10 minutes before carving.
   
* 1 (8 lbs) fresh ham (pork leg)
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[[Category:Bitter orange juice Recipes]]
* 1 head garlic, broken into cloves,peeled and minced
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[[Category:Caribbean Meat Dishes]]
* 1 tablespoon salt
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[[Category:Easter ham Recipes]]
* 1 1/2 teaspoons dried oregano
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[[Category:Garlic Recipes]]
* 1 1/2 teaspoons ground cumin
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[[Category:Ham Recipes]]
* 1/2 teaspoon fresh ground black pepper
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[[Category:Lime Recipes]]
* 1/4 teaspoon bay leaf powder
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[[Category:Lime juice Recipes]]
* 1 tablespoon olive oil
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[[Category:Recipes that need photos]]
* 1 cup fresh sour orange juice (seville) or lime juice
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[[Category:Sherry Recipes]]
* 1/4 cup dry sherry
 
* 2 large onions, thinly sliced
 
 
 
===Directions===
 
 
* The day before you plan to serve this dish, trim the excess fat off the pork leg; make shallow slits all over the pork, using the tip of a knife; mash the garlic, salt, oregano, cumin, pepper, bay leaf and olive oil to a paste in a mortar; rub this mixture all over the roast, forcing it into the slits; combine the sour orange juice, sherry, and onions in a small bowl; place the roast in a large, heavy plastic bag; add the sour OJ mixture, making sure that the whole roast gets covered with the mixture; refrigerate and marinate the roast in the bag overnight, turning occasionally during the time.
 
* Preheat the oven to 350 degrees F.
 
* Drain the roast, and pat dry, reserving the marinade; place it in a lightly oiled, nonreactive, heavy roasting pan; cook the roast for 1 hour, turning once or twice to brown it on all sides.
 
* Reduce the heat to 325 degrees; pour the marinade and onions over the pork; tent the pan with heavy-duty aluminum foil; (tear off a piece that is 1 1/2 times the width of your pan; fold it in half and crease the top; open it up, and place over the pan like a tent, tightly crimping edges to seal) continue roasting the pork, basting from time to time with the pan juices, until almost cooked, about 1 hour; add a little water or sherry if the pan dries out.
 
* Uncover the roast and continue cooking until the internal temp reads*at least* 150 degrees F on a meat thermometer, about 30 minutes more; (most Cubans like the meat well done, so after sitting, it should be up to 180 degrees--it's safer, also).
 
* Let the roast stand for 10 minutes before carving.
 
* Note: this is traditionally served with black bean soup and white rice, and fried, sweet plantains; for dessert, serve a rich flan and you're set!
 
 
 
===Other Links===
 
 
==See also==
 
 
[[Category: Caribbean Meat Dishes ]]
 
[[Category:Meat Dishes]]
 
[[Category:Recipes]]
 
[[category:Lime Recipes]]
 
[[category:Orange Recipes]]
 

Latest revision as of 14:01, March 21, 2011

Description Edit

This is a great recipe found in Steve Raichlen's cookbook 'Miami Spice'. The pork roast is wonderful. Easy to make. VERY flavourful. Leftovers are great in wraps! This is traditionally served with black bean soup and white rice, and fried, sweet plantains; for dessert, serve a rich flan and you're set!

Ingredients Edit

Directions Edit

  1. The day before you plan to serve this dish, trim the excess fat off the pork leg; make shallow slits all over the pork, using the tip of a knife; mash the garlic, salt, oregano, cumin, pepper, bay leaf and olive oil to a paste in a mortar; rub this mixture all over the roast, forcing it into the slits; combine the sour orange juice, sherry, and onions in a small bowl; place the roast in a large, heavy plastic bag; add the sour OJ mixture, making sure that the whole roast gets covered with the mixture; refrigerate and marinate the roast in the bag overnight, turning occasionally during the time.
  2. Preheat the oven to 350 °F.
  3. Drain the roast, and pat dry, reserving the marinade; place it in a lightly oiled, nonreactive, heavy roasting pan; cook the roast for 1 hour, turning once or twice to brown it on all sides.
  4. Reduce the heat to 325 °F; pour the marinade and onions over the pork; tent the pan with heavy-duty aluminum foil; (tear off a piece that is 1½ times the width of your pan; fold it in half and crease the top; open it up, and place over the pan like a tent, tightly crimping edges to seal) continue roasting the pork, basting from time to time with the pan juices, until almost cooked, about 1 hour; add a little water or sherry if the pan dries out.
  5. Uncover the roast and continue cooking until the internal temp reads *at least* 150 °F on a meat thermometer, about 30 minutes more; (most Cubans like the meat well done, so after sitting, it should be up to 180 °F — it's safer, also).
  6. Let the roast stand for 10 minutes before carving.
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