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Caribbean Mini Pernil with Pigeon Pea Rice (Arroz Con Gondules)

INGREDIENTS

SERVES 4

3-4 pound pork shoulder

1/2 cup of crushed garlic

1/2 cup of sour orange juice

1/2 cup orange juice

1 cup of lemon juice

1 cup of white vinegar

1/2 cup of oregano

2 bay leaves

2 tablespoons of Goya Adobo

1 teaspoon Goya Sazon

1 cup of sofrito (recipe below)

1/2 cup of paprika

2 large sheets of fresh banana leaf

Sofrito

1 cup of small chilis (ajisitos)

1/2 cup of cilantro

1/2 cup of cilantro

1 green pepper

1 red pepper

1/2 cup of stuffed green olives

1 white onion

2 roasted red red peppers

1 cup of garlic cloves

Add all of the ingredients in a blender and blend until combined into a paste.

DIRECTIONS

 

1. Place the pork, fat-side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits. Place the following ingredients in a large non reactive bowl: garlic, sour orange, orange juice, lemon juice, white vinegar, oregano, bay leaves, Goya Adobo, Goya Sazon, sofrito, paprika. Rub the garlic paste all over the pork, being sure to get into the incisions so the seasoning can penetrate the meat and pull out the moisture – this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.

2. Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 350 degrees F. Then season the pork with salt and pepper, cover the pork in a fresh banana leaf and finally cover the fresh banana leaf in aluminum foil.

3. Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing


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