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Seattle, WA.

(206)402-9666

Mojo Marinated Pork With Black Beans & Rice

Ingredients:

Pork

  • 4 1/2 C orange juice
  • 1 1/4 C fresh lime juice, divided
  • 1 orange zested
  • 1/2 C finely chopped fresh oregano, divided
  • 12 cloves of garlic, coarsley chopped
  • 1/2 C olive oil
  • 1 bone-in pork shoulder (4-6 lbs.) trimmed of excess fat
  • salt and fresh ground pepper

Rice and Black Beans

  • 1 lb. black beans
  • 1 ham hock
  • 4 T unsalted butter
  • 1 T olive oil
  • 1 Spanish onion, finely diced
  • 1 1/2 C long grain white rice
  • 2 3/4 C water pesto sauce salt and pepper to taste
  • Pesto Sauce

  • 2 C fresh basil
  • 3 T pine nuts
  • 8 cloves roasted garlic
  • 1 C olive oil
  • 1 and 1/2 C grated Parmigiano-Reggiano
  • salt and pepper
  • Mojo Sauce

  • 8 cloves garlic
  • 1 serrano chili, chopped
  • 3 T cilantro leaves, chopped
  • salt
  • 1/2 C orange juice
  • 1/4 C lime juice
  • 1/4 C olive oil
  • Plantains with Rum and Brown Sugar

  • 4 T unsalted butter
  • 1/2 C light brown sugar
  • 3 ripe plantains, peeled and sliced angled, 1/2 inch thick
  • 1/2 C dark rum

Method

Pork

Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups. Remove from heat and stir in remaining orange juice and lime juice add a few cloves of the garlic and 1/4 cup of the oregano. Let cool at room temperature. With a paring knife make slits accross the porks entire surface and rub the garlic in. Whisk together the oil and the remaining 1/4 cup of oregano in a large roasting pan. Add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours, and up to 24. Preheat oven to 425 degrees. Remove pork from the fridge 30 minutes before roasting. Season the pork with salt and pepper and cook at 425 for 30 minutes. Reduce heat to 375 degrees and continue roasting, basting the marinade during the last 30 minutes of roasting until golden brown and the center reaches 150 degrees. Remove from the oven, baste with remaining glaze, let rest for 15 minutes before serving.

Mojo Dipping Sauce
Mash the garlic, serrano, salt and cilanto into a paste. Add the orange juice, lime juice, and the oil. Stir to combine.

Plantains with Rum Sauce
Heat the butter in a large saute pan over high heat. Add the sugar and cook until melted. Add the plantains and cook until softened and heated through. Remove pan from the heat, add the rum, return to the heat and cook until alcohol had reduced.

Black Beans and Rice
Soak beans over night in a large bowl of cold water, Drain and transfer to a large sauce pan and cover with cold water by 2 inches. Add the ham hock, bring to a boil over high heat, then reduce to medium heat and simmer until tender. Drain and set aside. For the rice melt the butter and the oil in a saucepan over medium high heat until the butter has melted. Add the onion and cook until soft 3-4 minutes. Add the rice and stir to coat the mixture. Add the 2 3/4 cups of water and 1 T salt stir and bring to a boil over high heat. Reduce the heat to medium, cover the pan and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from heat and let stand, covered for 5 minutes. Remove the lid and fluff the rice. Transfer beans into the rice, add the pesto, remaining butter and about 1/4 cup of water and cook until water is absorbed. Season with salt and pepper.

Servings: 8

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