Puerco Asado 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.

ASADO DE PUERCO (MEXICAN PORK STEW)

Steps:

• Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, increase heat to medium-high and cook, stirring constantly, until water evaporates. Continue cooking until the pork browns in its rendered fat, 15 to 20 minutes.
• Meanwhile, cut tops off the dried chiles and remove seeds. Heat chiles in a large skillet over low heat until they start to soften. Do not toast. Place chiles in a bowl of hot water and soak for 20 minutes.
• Remove pork and set aside. Do not wash, wipe out, or clean the Dutch oven.
• Transfer chiles to a blender, reserving soaking water. Add cilantro, chicken bouillon, peppercorns, garlic, cinnamon stick, Mexican oregano, thyme, cumin seeds, bay leaves, and cloves. Pour in 1 cup soaking water and blend until smooth. Add 1 more cup soaking water, season with salt, and blend until completely smooth.
• Melt lard in the Dutch oven. Carefully add blended chile mixture and scrape up all browned bits. Bring to a boil and add pork. Reduce heat and cover partially, leaving about 1 inch open. Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes.

PUERCO CON CHILE VERDE

Steps:

• In a large skillet, add the pork butt, salt, black pepper, lemon pepper, oregano and garlic and cook for 10 minutes. Add the Salsa Verde, cilantro, cumin, green chiles and onions and cook for another 5 minutes. Transfer to a slow cooker, cover and cook on high for 30 minutes. Turn the heat down to low and cook for 3 to 3 1/2 hours.
• In a saucepan, boil the tomatillos, garlic, jalapenos, serrano and half of the onions in 2 cups water until the mixture floats to the top of the saucepan, about 30 minutes. Strain out the pulp and reserve the liquid.
• In a food processor, blend the pulp with the remaining onions, the cilantro, salt and 3/4 cup of the reserved liquid.

PERNIL ASADO (ROAST PORK, CARIBBEAN STYLE)

Steps:

• For the marinade: Mix together all ingredients and set aside to let flavors meld together.
• Procedure for the pernil. Preheat oven to 450 degrees. Wash pork under cold running water and pat dry with paper towels. With a sharp paring knife, pierce the flesh. Season with salt and pepper and rub sofrito all over, covering the entire piece of meat. Let marinate for no less than 2 hours but better if overnight. Place pork on an oven rack and place in roasting pan and add enough water to just cover bottom of pan. Put roasting rack in center of the oven and let cook for 20 minutes. Turn the oven down to 350 degrees and let cook until juices run clear. The pork should be firm to the touch. Take the pork out of the oven and let rest for about 10 to 15 minutes. Peel away the skin when cool enough to touch and save, for this is a traditional Caribbean delicacy. Slice meat into bite-size pieces and serve with arroz con gandules.

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.