Puerto Rican Pork A La Criolla Food

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PUERTO RICAN PORK A LA CRIOLLA



Puerto Rican Pork a La Criolla image

This is a really flavorful roast pork, with lots of garlic and black pepper. It doesn't require overnight prep, just about 5 minutes of seasoning and an hour and a half in the oven. Leftovers make great sandwiches!

Provided by EdsGirlAngie

Categories     Pork

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (3 lb) boneless pork loin roast
1 tablespoon fresh coarse ground black pepper
4 cloves garlic, minced (more if you like...)
1 teaspoon dried oregano
1 1/2 tablespoons cider vinegar
1 1/2 tablespoons olive oil
3/4 tablespoon salt

Steps:

  • Preheat oven to 350 degrees F.
  • Combine pepper, garlic, oregano, vinegar, olive oil and salt in a small bowl, then rub this mixture all over the pork roast.
  • Place roast in a shallow baking pan and roast, uncovered, at 350 degrees F for about 1-1/2 hours; meat thermometer should read 165 to 170 degrees F.
  • Remove from oven and let rest 10 minutes before slicing.

PIERNA ASADA A LA CRIOLLA--CUBAN PORK ROAST



Pierna Asada a La Criolla--Cuban Pork Roast image

A Cuban recipe for pork roast featuring orange juice and garlic.Prep time is marinating time. Found online for ZWT 5.

Provided by Mami J

Categories     Pork

Time 12h

Yield 8-10 serving(s)

Number Of Ingredients 8

1 (6 lb) pork butt
1 head garlic, minced
3/4 cup sour orange juice (can use 1/2 cup orange juice and 1/4 cup lime juice)
1 tablespoon oregano
2 teaspoons cumin
1/2 teaspoon black pepper
2 tablespoons salt
2 large onions, sliced thickly into rings (1 lb total)

Steps:

  • Rinse pork roast and pat dry. With the tip of a small knife, prick all over roast, lightly. Place on glass or ceramic baking dish.
  • In a medium bowl, combine orange juice with garlic, the salt and spices.Cover roast with this mixture. Layer the onion rings on top of roast.
  • Cover baking dish with plastic wrap and marinate roast in the refrigerator overnight, at least 8 hours.
  • Remove roast from refrigerator and let sit at room temperature for 30 minutes.
  • Preheat oven to 325 degrees. Place roast in oven (remove plastic wrap) and roast for 4 hours, approximately, or until internal temperature reaches 185Fdegrees. Baste occasionally with pan juices. (Cover with foil is roast begins to brown too quickly).
  • Let roast rest, loosely covered, for 15 minutes before carving.

PUERTO RICAN PORK ROAST



Puerto Rican Pork Roast image

This recipe was given to me by my grandfather who was a great culinary cook but never published his recipes. This is authentic Puerto Rican cuisine that was prepared on a spit, but with modern technology is converted to the kitchen and not as large of an animal.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 2h

Yield 20 serving(s)

Number Of Ingredients 7

8 garlic cloves, peeled
1/4 cup salt
1/4 cup black pepper
2 teaspoons chopped fresh oregano
3 tablespoons olive oil
1 (10 lb) pork picnic roast
4 yucca root, roots peeled and sliced (cassava)

Steps:

  • Preheat the oven to 425ºF (220ºC).
  • Place the garlic, salt, pepper, oregano, and olive oil into the container of a food processor or blender. Process until smooth. Use a small knife to make several incisions in the fresh ham. Insert the garlic paste into each one using a small spoon. Place the ham in a roaster, and cover.
  • Bake for 1 1/2 hours in the preheated oven, then check every 15 minutes or so, until the internal temperature reaches 175ºF (80ºC) when taken with a meat thermometer.
  • While the meat is roasting, place the yucca in a large pot of boiling water. Cook until fork tender, and drain. Serve with pork roast.

Nutrition Facts : Calories 307.1, Fat 11.9, SaturatedFat 4.2, Cholesterol 145.2, Sodium 1583.1, Carbohydrate 1.6, Fiber 0.5, Protein 48.9

LECHON A LA CRIOLLA (CUBAN STYLE PORK A LA CRIOLLA)



Lechon a La Criolla (Cuban Style Pork a La Criolla) image

Make and share this Lechon a La Criolla (Cuban Style Pork a La Criolla) recipe from Food.com.

Provided by Chef Cristobal

Categories     Pork

Time 2h

Yield 6 serving(s)

Number Of Ingredients 9

1 whole pork, 3 kg, cut in pieces
1 cup sour orange juice (or a mix of orange and lemon juice)
1 big onion, finely chopped
10 garlic cloves, crushed
1/2 teaspoon ground oregano
1/2 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1 bay leaf

Steps:

  • Eliminate grease excess from the pieces of pork.
  • In a big refractory tray, season the pork with the sour orange juice, onion, garlic, oregano, cumin, salt, pepper and bay leaf.
  • Let marinade in the fridge for 12 hours.
  • Preheat the oven to 350º F.
  • Take the pork out of the fridge two hours before putting it in the oven.
  • Bake the pork in the marinade for 2 or 3 hours or until tender.
  • Turn the pork from time to time so all sides get well cooked.
  • Take out the bay leaf before serving.

Nutrition Facts : Calories 38.1, Fat 0.2, Sodium 390, Carbohydrate 8.8, Fiber 0.7, Sugar 4.6, Protein 0.9

RISOTTO A LA CRIOLLA



Risotto a La Criolla image

This Peruvian dish blends the creamy texture of risotto with a traditional spanish flavor combination. From Yanuq.com.

Provided by realbirdlady

Categories     Short Grain Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups arborio rice
4 -5 cups chicken broth
1/2 cup onion, finely chopped
1 tablespoon garlic, crushed
3 tablespoons olive oil
1 cup heavy cream
1/2 cup parmesan cheese, grated
1/4 cup brandy (Pisco or similar)
salt
pepper
1/2 cup cilantro leaf, finely chopped

Steps:

  • Blend cilantro and 3 cups chicken broth.
  • In a medium saucepan, place rice and then add cilantro and broth mixture. Cook, stirring, until rice is cooked "al dente".
  • In a large deep skillet, heat olive oil. Add garlic and onion and cook until golden.
  • Add cooked rice to skillet and combine.
  • Stir in cream, parmesan cheese and Pisco. Cook, while stirring, for 5 minutes.
  • Add 1 cup chicken broth (or more, if necessary for a flowing consistency).
  • Salt and pepper to taste. Serve sprinkled with chopped cilantro.

Nutrition Facts : Calories 532, Fat 25.1, SaturatedFat 11.9, Cholesterol 61.7, Sodium 653.4, Carbohydrate 56.7, Fiber 2.1, Sugar 1.2, Protein 11.8

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