Pata De Cerdo Canary Island Style Pork Roast Food

ISLAND PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Stir together salt, pepper, chili powder, cumin and cinnamon.
• Coat the pork with the spice rub.
• Heat 1 tablespoon of oil in a 12 inch skillet, over relatively high heat, and brown pork, turning every 30 seconds for 4 minutes.
• Stir together brown sugar , garlic, and tabasco and pat onto top of the tenderloin.
• Place pork in roasting pan and cook for 20 minutes.

ISLAND PORK ROAST

Steps:

• Cut roast in half. Place onion in a 4- or 5-qt. slow cooker. Add pork. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the sugar, lime juice, soy sauce, brown sugar, teriyaki sauce, garlic, ginger, curry, salt, pepper, bay leaf and reserved juice. Pour over roast., Cover and cook on low for 5-6 hours or until a thermometer reads 160°. Add pineapple during the last hour of cooking., Remove the meat, onion and pineapple to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer juice to a small saucepan and bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

PATA DE CERDO (CANARY ISLAND STYLE PORK ROAST)

Steps:

• Using a mortar and pestle, mash garlic cloves and sea salt.
• Once creamy, add paprika, thyme, oregano and olive oil; combine well.
• Rub roast all over with this mixture.
• Place uncovered in a preheated 350 degree Fahrenheit oven.
• Bake 3 to 4 hours or until cooked through.
• Remove from oven and allow to stand 15 minutes before slicing.
• Slice into very thin slices.
• Serve on crusty baguettes, lightly salted.

LOMO DE CERDO

Steps:

• Remove the rind from the pork(if there is one) Brown the pork in the olive oil, then brown the carrot and onion.
• Place in a saucepan with the bay leaves, garlic, tomatoes, peppercorns and rosemary.
• Add water to cover and simmer for 1 1/2 hours, adding the vinegar in the final few minutes of cooking.
• Lift out and thinly slice the pork.
• Place in a dish with the vegetables and sauce to cover.

CANARY ISLANDS CHICKEN " MY STYLE"

Steps:

• Place chicken in the bag. Add all dry ingredients, add sherry and olive oil. Once bag is closed, shake well to let ingredients mix and run around.
• Make two little pinches on top of bag, place in an oven tray and put it into the oven at 375ºF for 1 1/2 to 2 hours, depending on how big your chicken is or how well done you like it. I prefer chicken well done with a crusty skin.
• When done, let it cool a little and then open bag carefully. Take out chicken and collect all the liquid (there`ll be plenty of it), and please careful--no fainting with the superb smells that will surround you, so different to usual roast chicken in USA. The hint here is the dry sherry wine--the better the label, the best results. Old Spanish wisdom in this wine!
• Note: As I like mixing different cultures and traditions, try this with a good challah or a southern style cornmeal as well as a salad (only greens, onion and tomatoes and, of course a good Spanish olive oil, salt and vinegar).