Stuffed Pork Shoulder "A Lo Caja China"
Serves: 3
Llewellyn Gorczany
1 January 1970
Based on User reviews:
41
Spice
47
Sweetness
55
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
6 cloves
Garlic (chopped)8 tsps
Salt1 tsp
Pepper (optional)450 g
Ham (thinly sliced)1 cup
Prune2 cups
Brown Sugar910 g
Black Bean9 tbsps
Oil1 cup
Orange Juice (sour)20 cups
Water1360 g
Rice (washed)1 large
Onion (chopped)1 tsp
Oregano (dried)4 tbsps
Sugar1 cup
Red Wine (dry)4 tbsps
VinegarDirections:
1
Remove bone and flatten meat so that it may be rolled
2
If the pork shoulder is very fatty, a small amount may be removed
3
Score fat well and marinate for a minimum of 12 hours in the sour orange juice, garlic, bay leaves, salt and pepper
4
Preheat oven to 325 degrees F
5
Line meat with ham slices, bacon slices, prunes and guava shells
6
Roll meat carefully to keep the filling inside the roll
7
Tie firmly with a butcher twine
8
Cover with brown sugar and 1/2 bottle of Malta and cook for 1 hour in the preheated oven
9
At this point, turn the meat, cover with the remaining Malta and cook for an extra hour, or until the pork reaches a temperature of 180 degrees F on an instant-read thermometer
10
Allow to cool and cut into fine slices
11
Pour the drippings over the meat after slicing the meat
12
Serve with the Fried Green Plantains, White Rice, and Black Beans
13
Preheat oil in a fryer or Dutch oven to 365 degrees F
14
Peel the plantains and cut into 1-inch pieces
15
Place into preheated oil and fry for 5 minutes or until they begin to brown
16
Drain them on a paper-towel lines plate
17
Flatten them using a Tostonera or the bottom of a metal can and fry again at 385 degrees F for approximately 3 minutes
18
Drain again and sprinkle with salt and garlic mojo
19
For softer fried plantains, soak for a few minutes in salted water after the first fry, drain and fry again
20
Yield: 8 servings Prep Time: 20 minutes Cook Time: 10 minutes Inactive Prep Time: 30 minutes Chop up the garlic very thinly or crush using a mortar and pestle or food processor with the salt to form a thick paste
21
In a mixing bowl, combine the garlic paste and juice, and let the mixture sit at room temperature for 30 minutes or longer
22
Heat oil in a shallow casserole and brown garlic
23
Take it off the heat and remove garlic from the oil
24
Add water and salt to the oil and bring to a rolling boil
25
Add the washed rice and stir
26
Bring to a rolling boil again, cover and cook over low heat for approximately 30 minutes
27
Yield: 20 servings Prep Time: 5 minutes Cook Time: 35 minutes Wash the beans and soak overnight in the water
28
When the beans swell, cook in the same water until soft, about 45 minutes
29
Heat 1 cup oil in a frying pan, add onions, garlic and green peppers
30
Add 1 cup of the beans to the pan and mash
31
Add this to the beans together with the salt, pepper, if using, oregano, bay leaves and sugar
32
Allow to boil for a 1 hour then add the wine and vinegar allowing to cook uncovered for a while
33
Add the 4 remaining tablespoons olive oil just before serving
34
Yield: about 20 servings Prep Time: 25 minutes Cook Time: 2 hours 15 minutes Inactive Prep Time: 12 hours