Realfood Bakedchicagorecipes Chocolate: [bakedchicago] My Favorite Roast Pork Recipes

Puerco Asado -- Roast Pork Loin

Serves 8

Ingredients:
1 5-pound boneless pork loin, trimmed and tied
2 to 4 cloves garlic, sliced or minced
1/2 tsp dried oregano
salt and freshly ground black pepper to taste
1/4 cup sugar
1/4 cup fresh lime juice
1 cup red wine
1 bay leaf, broken into several large pieces
1 small onion, sliced or chopped
1/2 bell pepper, seeded and chopped

Method:
Several hours before cooking, score the roast all over its surface with the tip of a knife. In a mortar, combine the garlic and oregano and mash into a paste. Place the roast in a nonreactive dish, rub it with the garlic paste, salt, pepper, and sugar then pour the juice and wine over it. Spread the bay leaf, onion and chopped pepper on top an cover with plastic wrap then refrigerate at least 2 hours, turning the roast several times.

Preheat the oven to 350 degrees F, remove the roast from its marinade, pat it dry, discard the bay leaf pieces, and reserve the marinade. Place the meat in a roasting pan and insert a meat thermometer. Roast, uncovered, 2-1/2 hours, to an internal temperature of 165 degrees F. Halfway through the cooking time, pour the reserved marinade over it, and continue cooking, basting frequently with the pan juices.
When the roast is done, transfer it to a serving platter, cover it with aluminum foil, and allow it to stand 10 to 15 minutes before carving it into thin slices.

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Puerco Asado -- Spanish Rancho Roast Pork

Shows Puerto Rican influences.

Ingredients:
4 to 5 lb pork roast, any cut
1 cup of water or so
1/2 cup piloncillo or packed brown sugar
1 to 2 tsp oregano
1 bay leaf
Juice of one lemon
1 tsp dry or 1 Tbsp fresh thyme
1 tsp dry or 1 Tbsp fresh marjoram
1 large onion, sliced thin
3 to 4 cloves garlic, minced
salt to taste
4 to 8 oz red chili
1/2 to 1 tsp cinnamon
1/8 to 1/4 tsp ground cloves
1 tsp cumin

Method:
Rinse meat and chop into more or less big bite size pieces. Cook to brown some in a large pot using a little water to help meat remain juicy. Add the piloncillo or brown sugar and the oregano. Simmer until there is very little water. Add the rest of the ingredients and cook at a simmer covered for an hour or so the uncover and simmer to reduce juices to a gravy. Serve with beans and rice.

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Puerco Asado -- Cuban Pork Roast

This recipe for pork roast is typical of Santiago de Cuba, which is one of the cities more important in the Caribbean island.

Ingredients:
2 to 3 lb pork shoulder roast
1 large onion finely sliced into rings
2 tsp salt
2 bay leaves
1/2 cup of lemon juice
3/4 cup granulated sugar
3/4 cup beef broth
2 cloves garlic, minced

Method:
Place the cured pork in a container for marinating and top with the onion rings. Combine remaining ingredients and mix until sugar is completely dissolved. Pour the mixture on meat and cover with plastic. Let marinate in the refrigerator at least 12 hours, turning the piece of meat over from time to time.

Preheat oven to 325 degrees F. Place the pork into a container suitable for baking, along with liquid and place it in the oven for an hour and a half, basting meat frequently. It is done when internal temp is 170 degrees F. Allow to rest a few minutes before slicing. Serve cut into slices.

Traditionally served with rice cooked fried plantains, black beans and white rice.