Piglatin Plate
Serves: 2
Manley Abshire
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
46
Sourness
41
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1.5 cups
Orange Juice1 cup
Olive Oil3 cup
Lime Juice2 tbsps
Ground Cumin2 tbsps
Oregano (dried)2 tbsps
Ground Black Pepper2 tbsps
Salt4 cloves
Garlic1 tbsp
Granulated Garlic2 cups
Long Grain Rice1 cup
White Wine2 cups
Vegetable OilDirections:
1
For the marinade: Preheat the oven to 325 degrees F
2
Place the pork butt in a roasting pan fat-side up
3
Use a knife to carefully poke about 15 holes into the pork butt
4
In a blender or food processor, add the orange juice, olive oil, lime juice, 2 tablespoons of the cumin, 2 tablespoons of the oregano, 1 tablespoon of the pepper, the salt and garlic, and pulse until mixed and the garlic is minced
5
Pour the marinade over the pork
6
In a small bowl, combine the remaining 2 tablespoons cumin, oregano and pepper, mix well, and then pour evenly over the pork butt
7
Tightly cover the pan with foil and place in middle rack of the oven to cook for 8 hours
8
Using tongs or two forks, pull the pork and then cover with foil until ready to serve
9
For the rice: About 45 minutes before the pork butt is finished, start on the rice
10
Pour 4 cups water in a medium saucepan with the granulated garlic, olive oil and salt
11
Bring to a boil, then add the rice and reduce the heat to a low simmer
12
Cover and cook until the rice is tender and the water is absorbed, about 20 minutes
13
Set aside
14
For the beans: In the pitcher of a blender add the cumin, oregano, black pepper, salt, seasoning, tomatoes, garlic and onions
15
Blend until the tomatoes, garlic and onions are no longer solid
16
Heat the olive oil in a large saucepan set over medium heat
17
Add the vegetable puree and stir gently for 3 minutes
18
Add the white wine and beans
19
Reduce the heat to medium-low
20
Cook at a simmer, stirring every 2 minutes, for 20 minutes
21
In a small skillet, heat the vegetable oil over medium heat until a deep-frying thermometer inserted in the oil reaches 325 degrees F
22
Place the plantains in the oil and cook until golden brown on the bottom, 1 to 2 minutes
23
Flip and cook until golden brown on the bottom, 1 to 2 minutes
24
Place the plantains on a paper towl to drain excess grease
25
Place a scoop of rice on each plate and pour some beans over the rice
26
Place some pulled pork next to the rice and beans, and some fried plantains next to the pork
27
Garnish each plate with a lime wedge, some cilantro and queso fresco
28
Serve hot