food

Orgulho Porto-Riquenho

A chef Monti e a chef Giovanna celebram o espírito e a resiliência de sua terra natal, Porto Rico, enquanto fazem uma refeição clássica porto-riquenha.

food

Orgulho Porto-Riquenho

A chef Monti e a chef Giovanna celebram o espírito e a resiliência de sua terra natal, Porto Rico, enquanto fazem uma refeição clássica porto-riquenha.

Supplies

  • 1 ½ pounds pork shoulder, with no skin, cut into even-sized chunks
  • 1 ½ tablespoons kosher salt
  • ½ tablespoon coarse ground black pepper
  • 2 tablespoons fresh minced garlic
  • 1 teaspoon ground annatto
  • 1 cup canola oil
  • 1 tablespoon ground cumin
  • 1 tablespoon chopped finely chopped cilantro stems
  • 1 tablespoon dried oregano
  • Zest of one lime
  • Juice of one lime
  • 1 ½ tablespoons wine vinegar

Passo a passo

  1. In a food processor mix salt, pepper, garlic, annatto, ¼ cup canola oil, ground cumin, cilantro stems, oregano, lime juice, and zest. Mix until you have a paste.
  2. Rinse the meat and pat dry. Add vinegar and seasoning blend. Let marinate 2 hours or overnight.
  3. Add the remaining 2 cups of canola to a dutch oven set on high. When the oil reaches 350 degrees add a medium-sized batch of pork and deep fry about 10-12 minutes.
  4. Remove the pork from the pan and set aside on a paper towel-lined plate to soak up any excess oil.
  5. Once the meat is all cooked, reserve one cup from the frying oil and discard the rest.

Supplies

  • 2 tablespoons canola oil
  • 1 packet of Sazon Goya with Culantro and Achiote
  • ¼ cup smoked ham steak, medium dice
  • ¼ cup diced salt pork, medium dice
  • 1 small yellow onion, diced
  • 1 green bell pepper, fine dice
  • 1 tablespoon minced garlic
  • 1 cup Caribbean pumpkin, large dice (sub butternut squash or sweet potato)
  • 8 ounces tomato sauce
  • 2 tablespoons white distilled vinegar
  • 2 tablespoons chopped Spanish olives
  • 2 15.5 oz cans of red kidney beans, drained
  • Water to cover
  • 1 teaspoon of Better Than Bouillon, (chicken)
  • Salt to taste
  • ½ cup cilantro, finely chopped

Passo a passo

  1. Add oil and Sazon to a 2-quart saucepan over mid-high heat.
  2. Add the ham and salt pork. Fry until the fat has rendered and the salt pork is golden.
  3. Lower the heat to medium and add the onion and pepper. Cook for 2 minutes then add the garlic. Cook for 1 minute until fragrant and then add the tomato sauce and vinegar. Wait one minute more and add the pumpkin and alcaparrado. Cook for 5 minutes over medium heat.
  4. Add the beans, and add enough water to cover the beans along with the cube of bouillon. Stir and taste the broth. Add salt to taste.
  5. Cook uncovered over medium heat for 20 minutes until the pumpkin has softened. If halfway through the cook the liquid in the beans reduces too much, add 1/4 cup of water.
  6. Take off the heat and stir in the cilantro.

Supplies

Arroz con Pegao (Rice with Crispy Bits)

  • 3 cups boiling water
  • 3 tablespoons salted butter
  • 2 cups medium-grain white rice, washed until water runs clear
  • Salt to taste (approx 2 teaspoons)

Escabeche

  • 3 small yellow onions, cut into rings
  • ¼ cup white vinegar
  • 1 teaspoons salt
  • 1 bay leaf

Passo a passo

Arroz con Pegao (Rice with Crispy Bits)

  1. In a dutch oven, melt the butter over medium heat. When it froths, add the rice, mix it into the butter and let it toast for a minute. Add the boiling water into the rice. Add salt to taste. Stir.
  2. Cook uncovered for 5 to 10 minutes until most of the water has evaporated but still bubbles out of the steam holes over the surface of the rice.
  3. Stir the rice; reduce the heat to low and cover the pot. Cook for another 10 minutes without stirring.
  4. Turn the heat up to mid-high, cook for an additional 5 minutes more or until the rice grains are tender.
  5. After you portion out the rice, scrape up the crispy bits on the bottom of the pot to serve on top of your rice.

Escabeche

  1. In the same dutch oven set over medium-high heat, add the reserved oil. Add the onions to the oil and fry them until they begin to get translucent.
  2. Add salt and vinegar and cook for 3 to 4 minutes, stirring constantly.
  3. To serve, mix a little of the onions together with the pork chunks and toss. Serve the rest of the onions on the side.