PUERTO RICAN PORK ROAST
This recipe was give 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 Kenny Reyes
Categories World Cuisine Recipes Latin American Caribbean
Time 2h
Yield 20
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- 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 175 degrees F ( 80 degrees C) 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 468.2 calories, Carbohydrate 32.3 g, Cholesterol 93.3 mg, Fat 26.1 g, Fiber 1.8 g, Protein 24.6 g, SaturatedFat 9.1 g, Sodium 81.7 mg, Sugar 1.4 g
ROAST PORK (PERNIL) PUERTO RICAN STYLE
tasty roast pork, Puerto Rican style, Marine overnight. This is every Puerto Rican party dish. If there is no pernil in the party there is no party, especially the hard skin!! That is to die for. When I was a little girl and woke up to the smell of the pernil, I knew something special was happening that day.
Provided by Elizabeth Silva
Categories Pork
Time 4h15m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- The night before peel garlic and with a Pilón mash it to a past then combine all the ingredients and whisk then set it aside.
- Rinse pork in warm water and stab 1 inch slits in the pork (the more stabs the more taste). Place it in the roasting pan skin side down rub the seasoning to the pork and also insert some in the slits. Cover and refrigerate.
- This takes about 4 to 5 hours to cook depending in size and your oven so you must time yourself on the time you want it done. We normally start this the next morning (8 am the latest) to get it out the way and cook other dishes.
- For the first 2 hours set oven at 275°F and cook covered. After 2 hours turn pork over and set oven at 350°F continue cooking for 2+ more hours uncovered,.
- TIP: Check every ½ to 1 hour and poke with roasting fork. You will feel the difference as the pernil cooks.
- Before serving make sure your juices are clear and the skin is nice and hard.
MAMA'S PUERTO RICAN CHICKEN
My mom has a vast repertoire of recipes, and this extra-crispy, spiced-up chicken is the best one of the bunch. We love it served with a side of traditional red beans and rice. -Edwin Robles, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Sprinkle chicken with cumin, oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper. In a shallow bowl, mix bread crumbs with remaining garlic powder, salt and pepper. Place flour and eggs in separate shallow bowls. Dip chicken pieces in flour to coat all sides; shake off excess. Dip in eggs, then in crumb mixture, patting to help coating adhere., In a large skillet, heat oil over medium heat. Stir in butter. Add chicken in batches; cook until golden brown, 2-3 minutes per side. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, until chicken is no longer pink, 30-35 minutes.
Nutrition Facts : Calories 421 calories, Fat 20g fat (6g saturated fat), Cholesterol 152mg cholesterol, Sodium 507mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein.
PEKING DUCK RECIPE - (4/5)
Provided by á-29965
Number Of Ingredients 15
Steps:
- Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight. Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion. Preheat the oven to 375°F (190°C). Place duck breast side up in a roasting pan and prick skin all over using a fork. Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500°F (260°C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char. Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.
PUERTO RICAN STYLE PORK ROAST / PERNIL
A tender, juicy, deliciously seasoned roast pork.
Provided by Amanda
Categories Pork
Time 6h15m
Number Of Ingredients 12
Steps:
- Rub and rinse pork roast with a few tablespoons of vinegar.
- Set pork roast in large dish to marinate in.
- With a sharp knife, play Psycho Killer Norman Bates and get to stabbing that roast : )
- Really, though, stab roast throughout - make about 20 cuts.
- Mix spices and herbs together in small mixing bowl.
- Add in olive oil and vinegar. Mix well.
- Rub down pork roast with seasoning "paste". Use all. Rub paste into cuts in meat.
- Marinate, covered, in fridge for about 24 hours.
- Preheat oven to 275
- Place pork in appropriate sized roasting pan, fat side up. Add 1 cup water.
- Cover / tent with foil.
- Cook for 5-7 hours depending on size. After a few hours lift corner of foil to make sure there is enough liquid in dish.
- Roast is done when meat falls apart. I take a fork and pull at a corner - if it pulls off easily it's done. 6 hours works perfect for me every time.
- If you prefer - you can broil roast for a few minutes to get some crunch on fat and roast. Totally optional...BUT...watch carefully.
- Shred meat. Serve with rice. Enjoy : )
PUERTO RICAN-STYLE ROAST DUCK BREAST
Duck breasts are seared on the stove and then slow-cooked in the oven in a Dutch oven. The dish is full of Puerto Rican-style flavor.
Provided by cremebrulee
Categories World Cuisine Recipes Latin American Caribbean
Time 3h50m
Yield 16
Number Of Ingredients 9
Steps:
- Place duck breasts in a bowl. Add onion, garlic, adobo, peppercorns, and thyme; mix well. Marinate in the refrigerator for 2 hours.
- Preheat the oven to 325 degrees F (165 degrees C).
- Heat olive oil in a Dutch oven. Add tomato paste to hot oil; stir until bubbling, about 1 minute. Pour duck breast mixture into the Dutch oven. Add bell pepper. Cook until duck breasts are well browned, about 10 minutes per side.
- Cover Dutch oven and transfer to the preheated oven. Bake until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 1 hour.
Nutrition Facts : Calories 147.1 calories, Carbohydrate 7.4 g, Cholesterol 66.1 mg, Fat 7.3 g, Fiber 1.7 g, Protein 13.4 g, SaturatedFat 1.7 g, Sodium 155.6 mg, Sugar 2.4 g
CARNE MECHADA (PUERTO RICAN STYLE POT ROAST)
A delicious comforting dish of Carne Mechada (Puerto Rican Style Pot Roast) cooked in savory spices, yummy veggies and cooked to tender perfection. A Comfort meal at its best!
Provided by Mexican Appetizers and More
Categories Dinner
Time 1h10m
Number Of Ingredients 18
Steps:
- Rinse beef roast and gently poke a few holes into the meat with a knife.Place in instant pot.
- Put all ingredients for the marinade into a blender and blend until smooth.Pour marinade over beef. Flip over and make sure marinade gets on both sides.
- Add the sofrito, adobo seasoning, chicken bouillon powder, red wine, vinegar, water and bay leaf to pot.
- Marinade beef for 30 minutes or overnight in the refrigerator.
Nutrition Facts : ServingSize 4 g, Calories 492 kcal, Carbohydrate 15 g, Protein 46 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 157 mg, Sodium 1412 mg, Fiber 3 g, Sugar 6 g
PUERTO RICAN POT ROAST
From the international cookbook. I prefer to use the stovetop the way this is written, but this recipe says that it can be made in a pressure cooker, reducing the cooking time by one-third.
Provided by Recipe Junkie
Categories Roast Beef
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Make a deep cut with a sharp knife across the meat.
- Combine salt pork, capers, oregano and vinegar with half the peppers, chilies and onions.
- Add 1 T oil.
- Pound into a smooth mixture and stuff this mixture into the cut in the roast.
- Melt lard in large saucepan and brown meat on all sides over high heat for 10 minutes.
- Add water, salt and remaining peppers, chilies and onions.
- Bring to a boil and simmer over moderate heat for 2 to 2 and 1/4 hours.
- Add potatoes, tomato and tomato puree, mixed with the rest of the olive oil.
- Stir into pot.
- Bring back into boil and cook, uncovered, for 30 minutes or until potatoes are soft and the sauce thickens.
Nutrition Facts : Calories 840.6, Fat 63.1, SaturatedFat 23.8, Cholesterol 169.9, Sodium 1131.4, Carbohydrate 21.8, Fiber 3.3, Sugar 4.1, Protein 44.9
CHICKEN SOFRITO WITH POMEGRANATE AND CILANTRO CHIMICHURRI
Provided by Food Network
Categories main-dish
Time P1DT30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the chicken: Add the oil, adobo, garlic, cilantro with stems and red onion to a food processor or blender and blend until a smooth consistency. Place the chicken in a ziptop bag and add the marinade. Marinate, refrigerated, for at least 24 hours.
- Preheat a grill or cast-iron grill pan over medium-high heat.
- Remove the chicken from the marinade and cook until grill marks appear, about 2 minutes on each side. Set aside (the chicken will finish roasting with the vegetables).
- For the citrus roasted veggies: Preheat the oven to 400 degrees F.
- Peel the oranges and cut each section into individual wedges from the membranes. Place the segments in a bowl. Squeeze the juice from the membranes into a separate bowl and reserve.
- Add the canola oil to a large skillet over high heat. Add the tomatoes, red peppers, onions and eggplant and saute for 4 to 5 minutes, adding a little more oil if needed. Season with salt and pepper.
- Place the grilled chicken breasts and citrus wedges on top of the veggies. Pour in the lime juice and reserved orange juice. Transfer to the oven and roast until the chicken is cooked through and the veggies are slightly tender, 15 to 20 minutes. Garnish with the Pomegranate and Cilantro Chimichurri and serve.
- In a medium bowl, combine the cilantro, pomegranate, oil, salt and pepper and toss to coat.
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