Cuban pork

The pig is themost consumed animal speciesin the world . During his second trip to America, Christopher Columbus introduced this animal in Santo Domingo and, later, he arrived on the island of Cuba .

Summary

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  • 1 Story
  • 2 Ingredients
  • 3 Preparation mode
  • 4 Gallery
  • 5 Sources

History

In Cuba, this meat distinguishes the seal of Cuban or Creole cuisine and is present in home-cooked meals, typical restaurants and festivities of all kinds, whether fried, roasted or in sauce, seasoned with enough garlic , lemon or orange juice sour , accompanied with rice and black beans or congrí, fried or boiled meats. In the Cuban countryside it is quite a ritual to prepare the charcoal-roasted suckling pig – which is generally a pig of just 3 or 8 weeks of age -, crossed by a long skewer on the fire, where it cooks slowly, for hours, and, while This happens, the family and the guests talk, drink and taste, like a salad, portions of the skin of the roasted and crispy pork. The pork rinds are not lacking on Cuban tables either; These delicious pieces are cut so that the skin or skin are combined , parts of the pork with abundant fat and some meat, are fried in a special way.

Despite being demonized by some religions – such as Judaism or the Muslim religion – or because it carries the reputation of having an abundance of fat and cholesterol, it is sometimes unknown that it is not precisely the pig that has the highest cholesterol content. In reality, lean pork has less fat than cow or lamb and doesn’t have much more than skinless chicken. Pork is a source of complete protein and easily assimilable iron (much more than that of vegetables). It also contains a respectable amount of vitamin B complex (a pork steak provides us with the vitamins of this complex that we need daily), vitamin K (it has four times more than cabbage), it also offers us phosphorous, copper, zinc and selenium. and it is a good source of potassium.

Ingredients

  • 2 pounds chopped pork(fat-free)
  • 1 cup sour orangejuice
  • 1 lemon
  • 1/2 teaspoonful of oregano
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of pepper
  • 10 garlic cloves(or to taste)
  • 1 large onion
  • 1 bay leaf

Preparation method

Remove any excess fat that the pork brings before preparing it, then season it with the juice of the sour orange or the lemon, onion, garlic, oregano, pepper, cumin, the bay leaf and let it rest overnight, or at least for three hours before baking.

Put it in the oven in a heat-resistant pan, bake it for at least 2 hours at 325 ° C, until the pork is soft.

Remove the bay leaf and serve with rice.

This dish combines very well with Moorish rice and fried plantains.

 

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