March: Cuban Roast Pork

posted 28 Feb 2011, 04:56 by Unknown user
Recipe kindly provided by Pat Breakwell

This is delicious served with any green vegetables and sauteed sweet potatoes with thyme (recipe included below). You need to make up the spice marinade and coat the pork with it and leave it for 12-24 hours. Serves 6-8

1 tbsp cumin seeds
½ tbsp. black peppercorns
6 garlic cloves
1 tbsp dried oregano
Pinch of salt
Juice of 1 orange
Juice of 2 limes
25ml (1fl oz) sherry
2 tbsp olive oil
1.8kg (4lb) shoulder of pork, trimmed
Heat a small, heavy pan over a medium heat.  Add the cumin and peppercorns and stir constantly for 2 minutes, or until fragrant and beginning to brown, then cool.  Using a mortar and pestle, crush the toasted spices with the garlic, oregano and salt to make a paste. (You can also do this in a small food processor). 
Transfer the spice mixture to a small bowl, and stir in the orange and lime juice, sherry and oil.  Pierce the pork all over with a sharp knife and place it in a large resealable pastic bag, then pour the marinade over the meat and seal the bag.  Refrigerate for between 12 and 24 hours, turning the bag over occasionally.
When ready to cook, preheat the oven to 200C/400F/Gas mark 6.  Put the pork in a roasting tin, reserving the marinate, and cook for about 30 minutes, then reduce the heat to 160C/325F/Gas mark 3 and roast for another 2 hours, regularly basting the pork with the pan juices and the leftover marinate, until cooked through.
Transfer the pork to a carving board, cover loosely with foil and leave to rest for 15 minutes.  Pour the cooking juices into a saucepan and skim the fat off the top.  Bring to the boil, then simmer for 5 minutes.  Carve the pork and serve with the reduced juices, accompanied by sautéed sweet potatoes with thyme (recipe below) and green vegetables of your choice.

Sauteed Sweet Potatoes with Thyme (Serves 8)

6-8 sweet potatoes, peeled and cut into 3cm (1¼ in) dice
Salt and black pepper
50g (1oz) butter
4 tbsp olive oil
4 garlic cloves
12 thyme sprigs
Put the sweet potatoes in a large saucepan of salted water.  Bring to the boil, reduce the heat and simmer for 5 minutes, then drain.
Heat the butter and oil in a large frying pan over a low heat until the butter has melted.  Add the sweet potatoes, garlic and thyme.  Cook over a medium-low heat for 10-15 minutes, turning the potatoes over after 5 minutes or so, and then again after another 5 minutes, until they are crisp and tender.
Season well and serve immediately.