Cerdo Asado Estilo Cubano Food

CUBAN PUERCO ASADO

Steps:

• Place the pork shoulder in a shallow dish.
• In a blender, put all the marinade ingredients. Pulse until all the ingredients are pureed.
• Pour over the meat, evenly. Cover with a lid or food wrap.
• Refregirate for at least 6-8 hours or ideally overnight.
• Pre-heat the oven at 300F.
• Once your oven is at temperature, take your meat out of the marinage and place it in a cast iron without the lid.
• Cook for 3 and a half hours. if you have a meat thermometer, make sure it reaches 145F. In doubt, leave it another 20-30 minutes, it's slow and low, it won't dry.

CUBAN ROASTED CHICKEN (POLLO ASADO CUBANO)

Steps:

• Rinse chicken, pat dry. Place chicken breast up in foil-lined shallow roasting pan. In mortar, place garlic, salt, oregano and black pepper, mash them well together. Mix garlic mixture with butter and lemon juice. With your fingers, carefully separate skin from breast, massage 1/2 of mixture gently between breast and skin, then spread the remaining mixture evenly over the whole chicken. Tuck wings under and tie legs together. The chicken will taste better if marinated overnight.
• Place pan in center of rack and cook for 55 minutes at 350° F, basting occasionally. Cook uncovered at 400° F for 5-7 minutes.

PUERCO ASADO

Steps:

• Preheat oven to 375°F.
• Squeeze enough juice from limes to measure 1 cup. Mince garlic. In a bowl stir together 3 tablespoons lime juice, garlic, 2 1/2 tablespoons salt, oregano, and cumin. Pat pork dry and with a sharp small knife make 1-inch-long by 3/4-inch-deep incisions 2 inches apart in pork skin. Push about 1 teaspoon garlic mixture into each incision and rub remainder on meaty ends not covered by skin.
• Transfer pork to a large roasting pan (about 18 by 12 by 2 inches) and pour remaining lime juice around pork. Roast pork, uncovered, in middle of oven until most of juice is evaporated and brown bits begin to form on bottom of pan, about 30 minutes.
• In a bowl stir together water and vinegar and pour mixture around pork. Cover pan tightly with foil and roast 1 hour. With a small ladle baste meat only (not skin) with pan juices and roast pork, covered, 1 hour.
• With cleaned sharp small knife gently loosen skin from meat (without cutting through skin) and with a spoon baste meat under skin with pan juices. Sprinkle remaining 1/2 tablespoon salt over skin and roast pork, uncovered, basting meat (not skin) every 20 minutes, 1 1/2 hours more, or until skin is crisp. Transfer pork to a cutting board, reserving pan juices, and let stand 20 minutes. Skim fat from reserved pan juices.
• Cut pork into 1/4-inch-thick slices and serve with pan juices.

ASADO DE CERDO

Steps:

• Heat oil in a heavy pot.
• Add pork, salt and pepper, stirring until well browned and most of the liquid is evaporated.
• Add garlic and saute 1 minute more.
• Add flour, stirring until thoroughly coated.
• Add water all at once.
• Add cumin and chili powder.
• Stir thoroughly until gravy is dark and velvety smooth.
• Add more chili powder to taste.
• Bring to boil, reduce heat, cover and simmer 20 minutes, or until pork is tender.
• Serve with rice and tortillas.

CERDO ASADO ESTILO CUBANO

Steps:

• Perfora la carne por todos lados con la punta de un cuchillo. Colócala en un recipiente no reactivo, como los de vidrio o acero inoxidable.
• Mezcla el aderezo, los jugos de fruta, el jerez y el comino en un tazón grande. Reserva 1/2 taza de la mezcla de aderezo y vierte el resto sobre la carne. Agrega la cebolla y el ajo; tapa el tazón. Pon a marinar en la nevera durante varias horas o toda la noche.
• Calienta el horno a 350°F. Saca la carne y desecha la marinada. Seca la carne dándole palmaditas y colócala en una asadera forrada con papel aluminio. Insértale un termómetro para carne en la parte más gruesa de la carne, asegurándote que no toque el hueso. Cocina a durante 1 hora o hasta que esté completamente dorada, volteando la carne de vez en cuando.
• Baja la temperatura del horno a 325°F. Vierte la mezcla de aderezo que guardaste sobre la carne; cúbrela con papel aluminio (sin apretar). Cocina 3 horas más o hasta que el termómetro marque 180ºF, empapando la carne frecuentemente con el jugo del asado. Quita el papel aluminio durante los últimos 30 min. de horneado. Deja reposar durante 15 min. antes de rebanar para servir.